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.

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. Amelia

    Absolutely loved this recipe! Among the eight in my family, it was one of the best cheesecakes that we’ve ever had. Definitely will be making this recipe again very soon! Fan favorite for sure!

  2. Sandy

    Best cheesecake ever.. thanks for sharing! I cheated a little and used a Betty Crocker brownie mix for the bottom layer.

  3. Pramita

    I love your cheesecake recipes! They are the best ones that I have ever tried. Also i have a question, why did you use heavy cream for the classic new york cheesecake and you used sour cream for the others? Like the white chocolate raspberry cheesecake, the kahlua cheesecake, the brownies cheesecake. Thank you.

    1. Lindsay

      So glad you enjoy the cheesecakes! There’s actually a lot of great information about why I used the ingredients I did in the NY cheesecake, and I actually mention the heavy cream versus sour cream. It uses heavy cream instead of sour cream to make it a bit firmer and denser.


    I made this cheesecake exactly per directions and my family all loved it! The crust was a new favorite for some. The flavors are delicious. Thanks for sharing a different flavor of cheesecake with us.

  5. V

    I baked one a couple nights ago and it took my oven 90 mins at 325 rather than the 65-75 mins the recipe stated, but it turned out well and definitely needs a waterbath due to its thickness. Got 6 medium slices out of it.

    I think 6in cheesecakes require just 2 blocks of cream cheese and 2 eggs (recipe i used called for 1/2c sugar and 1/2 c pumpkin too but it could have used more, probably 3/4c at least, and at least 2 tsp pumpkin spice seasoning). I’m trying to get a base 6 in recipe down (without sour cream because i hate the sour taste). I’ve seen heavy cream used to smooth/soften the cheesecake, so i may try 1/4c- 1/2c of that next time.

    1. V

      Sorey, it did not reply to the right comment. My cheesecake was a 6inch cheesecake and i meant to respond to a comment saying that it made too much for the 2 of them and asked how to make it smaller

  6. Alison

    Is there any way to make a smaller version of this? Maybe by half or a third? I loved it last time I made it but it was way too much for just the two of us. Thanks!!

    1. Lindsay

      I would imagine you could, I just don’t make smaller cheesecakes so it’s hard for me to advise. My best guess is that a 6 or 7 inch cheesecake would use about 2/3 of the ingredients. I don’t know about baking times.

  7. Eve Hofmann

    Another fan favorite! I have had many requests for this flavor cheesecake. My customers keep coming back for more! The flavors and combinations are wonderful together. Kahlua in the whipped topping, brilliant!

  8. Heather Skrzypiec

    I hate sour cream and will gag if I cook with it. Is there a substitute or can I skip it in this recipe?

  9. Brenda Milcetic

    Hi Lindsay,
    Thank you for your reply. I accidentally added just cocoa, not cocoa powder to the recipe!!! Sheesh, will that make a big difference to my brownie bottom?
    Thank you,

    1. Brenda Milcetic

      Hi Lindsay,
      Here in Canada you can buy cocoa or cocoa powder in bulk. They are two different things here. That is why I asked what type of cocoa specifically. I used cocoa, in powder form. That is why I asked if my brownie bottom would turn out different.
      Thank you,

      1. Lindsay

        If you used the powder, it should be fine. I’m sorry – I don’t recall ever seeing cocoa in another way for baking.

  10. Vicki

    Hi I’m in the process of making the Kahlúa brownie cheesecake. Got it out of the oven looks beautiful let it cool for 30 minutes with oven door shut 30 minutes oven door cracked open. Now it is still warm ..Is it going in the fridge warm? 

    1. Lindsay

      It’s fine either way. You can pop it in the fridge while it’s still a little warm or let it sit on the counter until it’s room temperature.

  11. Christine

    This cheesecake is the bomb!! Absolutely decadent, and it huge hit with my guests!
    I do however need to make a comment about the Kahlua whipped cream- 6 tbsp of powdered sugar, 2/3 of a cup, to only 1/2 cup of whipping cream, along with the 2 tbsp of Kahlua, made a soupy mess, and no matter that I chill my bowl and beaters beforehand. it would NOT whip into peaks.
    Are you sure those measurements are correct? Seemed to be a lot of sugar to liquid ratio. I had to dump the whole thing down the drain, and used 2 tbsp 10XX sugar, 1/2 tbsp. Kahlua to 3/4 c. cream, and it turned out great.
    I’m known for my cheesecakes, and so far, I really enjoy your recipes!! I must have over 200 recipes!

    1. Lindsay

      I’m glad you enjoyed it!

      Yes, the amounts are correct. I’d check to make sure you were using actual heavy whipping cream. Also curious if you used a hand mixer or stand. The hand should be fine, but I definitely think a stand mixer makes a sturdier whipped cream.

      1. Liz Kidd

        I have made this twice and both times have had trouble with the whipped cream. I’m using heavy cream, chilling Kitchenaide bowl and beater and following recipe exactly and its soupy in the end. Beautiful cheesecake, but the cream is not working.

      2. Lindsay

        Whipped cream is generally pretty straightforward. It’s typically heavy cream and some sugar. I added a little kahlua to this one for flavor and it shouldn’t be an issue. But if you’re having trouble, try it without the kahlua and see if you’re still having an issue. If you are, then it sounds like something else. Are you sure you’re whipping it long enough?

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12