Kahlua Coffee Brownie Cheesecake

This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!

Kahlua Coffee Brownie Cheesecake Recipe

Easy Brownie Cheesecake Recipe

Homemade Cheesecake Factory Cheesecake Recipe

Looking for a more traditional cheesecake? Try this awesome Classic Cheesecake Recipe or this easy Perfect No Bake Cheesecake Recipe.

This cheesecake has been a long time coming. I have been wanting to make it forever. You could say it’s a copycat of the Kahlua Cocoa Coffee Cheesecake from the Cheesecake Factory. That was certainly the inspiration. But given my issues finding a springform pan that doesn’t leak, I was delayed in finding a springform pan I could bake a brownie in. I finally found one at Target a few weeks ago and this was the first thing I made.

There were many versions of this cheesecake before I had it just the way I wanted it. First, the brownie. To bake first, or not to bake first? I tried it both ways. The bottom line is the brownie ends up super fudgy either way, but pre-baking is preferred. The brownie is better for slicing and serving if pre-baked. It really is fudgy, so the extra baking time is good.

How to Make The Best Cheesecake

While the brownie bakes, put together the cheesecake filling. It’s a fairly straightforward filling. For the coffee and Kahlua flavoring, I used some instant coffee granules and Kahlua to get a good strong coffee flavor without having to add a ton of liquid. Works like a charm! I played around with more or less of both the coffee and the Kahlua and I love the final version. Just enough of both!

Easy Coffee Cheesecake RecipeEasy Kahlua Cheesecake Recipe

When the brownie is done baking, add the cheesecake filling on top and prepare the pan for a water bath. The pan will be warm from the oven, so do be careful. I am often asked if the water bath is necessary and in my opinion the answer is yes. Will the cheesecake bake without it? Sure. But you’ll want to bake it for less time and expect it to be a little drier, to crack and to sink in the middle when it cools. If you want it to look like mine, the water bath is necessary. 🙂

Easy Chocolate Ganache Recipe

After the cheesecake is baked and cooled, it’s time for the topping! First up is the chocolate ganache. I added some Kahlua to it to add to the Kahlua flavor and it’s wonderful. Spread it on top and let it cool for a few minutes while you make the whipped cream.

Easy Homemade Whipped Cream

The whipped cream also has Kahlua in it because more Kahlua is more better. 🙂 The powdered sugar in the whipped cream is the stabilizer so that it holds up well, so don’t be tempted to reduce the amount. Pipe the whipped cream on top, sprinkle on a little cocoa powder if you’d like and you’re ready to dig in!

I was so in love with this cheesecake! Smooth, creamy and just the right flavor! So totally dangerous to have in the house, but so worth it too! 🙂

Homemade Brownie CheesecakeBest Brownie Cheesecake Recipe

Read transcript

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slice of Kahlua Coffee Brownie Cheesecake

Kahlua Coffee Brownie Cheesecake

  • Author: Lindsay
  • Prep Time: 40 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 40 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!



  • 10 tbsp (140g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup (98g) all purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt


  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 2 tbsp instant coffee granules
  • 2 tbsp (30ml) Kahlua, warm
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature


  • 8 oz (227g) semi sweet chocolate chips
  • 5 tbsp (75ml) Kahlua
  • 5 tbsp (75ml) heavy whipping cream


  • 1/2 cup (120ml) heavy whipping cream
  • 2 tbsp (30ml) Kahlua
  • 6 tbsp (43g) powdered sugar



1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and mix until well combined.
4. In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
5. Add the dry ingredients to the egg mixture and mix until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.


1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2. Add the sour cream and mix on low speed until well combined.
3. In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
4. Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
7. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.


1. To make the ganache, place the chocolate chips in a small heat proof bowl.
2. Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
3. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
4. Pour the chocolate ganache onto the top of the cheesecake and spread evenly.
5. To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
6. Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 844.
7. Sprinkle the top of the cheesecake with cocoa powder, if desired.
8. Refrigerate until ready to serve. Cheesecake is best for 3-5 days.


  • Serving Size: 1 Slice
  • Calories: 555
  • Sugar: 48.9 g
  • Sodium: 260 mg
  • Fat: 29.7 g
  • Carbohydrates: 61.5 g
  • Protein: 10.2 g
  • Cholesterol: 135.9 mg

Keywords: kahlua cake, coffee cheesecake, brownie cheesecake, brownie cheesecake recipe, best cheesecake recipe, easy cheesecake recipe, homemade cheesecake

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Kahlua Coffee Brownie Cheesecake Recipe

Kahlua Coffee Brownie Cheesecake - a dense brownie bottom, kahlua coffee cheesecake, kahlua chocolate ganache and kahlua whipped cream! Such a rich, creamy and delicious cheesecake!

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Recipe rating

  1. Tesee

    This was a huge hit and won first place in the chocolate-themed baking competition I entered, but I will make some adjustments the next time I make it. The brownie was a lovely fudgy texture but I thought that the chocolate flavor of the brownie overpowered the coffee cheesecake so next time I’ll make this with a simple Oreo crust. The cheesecake itself was absolutely stellar, no changes there! The ganache had good texture and flavor but I will use less of it next time because it also overpowered the coffee cheesecake a bit. All in all I just prefer for a little more coffee flavor than chocolate flavor, but this was really delicious and I would absolutely recommend it to anyone looking for a great chocolate dessert!

  2. Brett

    Love this cake. But a small question every time I make it I just can’t get the whipped cream to work never wants to stay peaked would love any suggestions. I do cool all equipment before mixing

    1. Lindsay

      Are you using a handmixer or a stand mixer? I find that stand mixers tend to whip cream to a better, thicker consistency.

  3. Zaib

    Hey is there’s any possibility that I can omit kahlua from this recipe? Or is there’s any alternative to kahlua? Thank

    1. Lindsay

      In the filling, I would use warm water and maybe increase the coffee granules by a tablespoon so you get a stronger coffee flavor. In the ganache, replace it with additional heavy cream. In the whipped cream, just leave it out.

  4. Juliette

    I made this cheesecake for my son three years ago instead of a birthday cake, and he’s requested it every year since. It’s the best cheesecake I’ve ever tasted. I left it on the metal pan bottom the first two years. I used parchment this year and really wanted to get it off. Lindsay suggested flipping it over. It made me nervous but I flipped it onto a pan, removed the parchment and flipped it back onto the serving dish. Worked like a charm. Thanks for the advice. Now if I could only get my whipped cream to look like yours 🙂 I ended up making dollops over the whole thing to hide the terrible piping job. It was certainly delicious. Maybe I’ll get it next year as my son said he never wants anything else for his birthday. This set the bar so high that anything else would pale in comparison. Thank you for the amazing recipe.

    1. Lindsay

      I’m so glad to hear that worked for getting off the parchment paper. As for the piping, you just need the right tools and a little bit of practice I bet. 🙂

  5. Diana K

    I always enjoy baking cheesecakes and have made this recipe several times. It is always a winner! Thank you for sharing it.

  6. Shirley Guo

    l have two different kinds of instant coffee. Would you recommend using espresso powder or regular instant coffee to make Kahlua coffee cheesecake?


    1. Lindsay

      I believe the one I use is instant espresso, but either would be fine depending on how strong you’d like it to be.

    1. Lindsay

      Normally cheesecakes do fine with freezing. I haven’t tried one with a brownie bottom, but I think it’d still be fine. Just wrap it well and thaw it in the fridge.

      1. Juliette

        How do you suggest removing parchment paper from the bottom of the cooker cheesecake without ruining it?

      2. Lindsay

        Because of the brownie on the bottom, this one is a little tricker. But the cheesecake should be nice and firm when cool, so you could flip the cheesecake over onto the palm of your hand, remove the parchment and place a platter or something on the bottom of the brownie and then invert it back so that’s right side up. I hope that makes sense and helps!

  7. Sue

    I made this before and came out really good. I need to make it again but I was wondering if anyone here knows how long in advance can this be made? Thanks

    1. Lindsay

      It should last well in the fridge for about 4 to 5 days. So you could make it a day or two ahead and still have some time for leftovers.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29