Kahlua Coffee Brownie Cheesecake

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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!

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 Recipe
Easy 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 Cheesecake
Best Brownie Cheesecake Recipe

Watch How To Make It

Read Transcript

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slice of Kahlua Coffee Brownie Cheesecake
Recipe

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

Description

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!


Ingredients

BROWNIE BOTTOM

  • 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

KAHLUA COFFEE CHEESECAKE

  • 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

CHOCOLATE GANACHE

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

KAHLUA WHIPPED CREAM

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

Instructions

TO MAKE THE BROWNIE:

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.

TO MAKE THE CHEESECAKE FILLING:

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.

TO FINISH OFF THE CHEESECAKE:

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.

Nutrition

  • 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

Categories

Enjoy!

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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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222 Comments
  1. Gale

    Can this be frozen and add the chocolate ganache and whipped cream when defrosted and ready to serve? How to adapt it to make mini cheesecakes?

    1. Lindsay

      Yes, that would be fine. I’m not sure how to adapt it to minis. I’ve never used the brownie bottom on minis before.

  2. Holly

    I use many of your recipes and love them all, my question is, I have a gas oven so when I turn it off it cools down faster than an electric oven, so should I cook my cheesecake longer?

    1. Lindsay

      Gosh, I’m not sure. I’ve never actually used a gas oven to be able to test it and see. It sounds like maybe you’d want to.

  3. Caryl Charles

    Do I need to wait till the brownie cools to add the cheesecake batter or add it as soon as the brownie comes out? Then wrap the pan and put it back in the oven.

  4. Tab

    Made exactly as written and it tastes just like I remember this from Cheesecake Factory! Yum!! It did take some time to make from start to finish, but the results were delicious!

  5. Donna

    I made this for my husband’s birthday and it was a big hit. However, my whipped cream was a big flop! Lol. The next time I whipped the cream until fluffy and then added the Kahlua and sugar, whipping it into peaks. A win! Can this be made ahead without the ganache and whipped cream and frozen? Thank you.

    1. Lindsay

      I’m glad you enjoy it and that the whipped cream worked out! Yes, you can definitely freeze the cheesecake. Just let it cool completely in the fridge and then flash freeze it for an hour and then wrap it well. You should be able to freeze it for up to 3 months. Thaw it in the fridge before using.

  6. 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!

  7. 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.

  8. 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.

  9. 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. 🙂

  10. Diana K

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






  11. Shirley Guo

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

    Thanks

    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!

  12. 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.

  13. J Skarda

    I made this recipe – except I used Monkfruit sweetener and powdered Monkfruit with the whipped topping – it was very rich and decadent – and sugar free as a bonus.

  14. Robin Smith

    I made this cheesecake for my dear friends who work the early shift this cheesecake it was AWESOME according to their words. I love so many of your recipes. Thank you for all the beautiful recipes you share.






  15. Cathy

    Made this couple times and everyone loved it. Can you freeze this and how long? And how do you get edges of cheesecake so smooth?

    1. Lindsay

      So glad you enjoyed it! Freezing it should be fine, although the brownie might get a bit soggy upon thawing. You should be able to freeze it for up to 3 months. As for the edges, I clean the pan after baking the brownie and then, respray it with non-stick spray and it usually turns out fine.

  16. Pawn Nash

    I don’t usually rate recipes but this one deserves it. I love this cheesecake. I have made this recipe 4 times since November. Creamy and full of coffee flavor. Not to mention the chocolate goodness from the brownie and ganache. This is a very, very rich and decadent dessert. Well done! Thank you so much for a wonderful dessert!






  17. Loyce Ann Henderson

    I Love this recipe, actually all your cheesecake recipes. This one in particular is my husbands favorite. Instead of using foil around the bottom of the spring form pan, I put the pan into a turkey bag and just tie the top. Never an issue with water leaking through a crack in the foil.






  18. Kristen

    I’ve made this cheesecake three times now and every time it has been a huge hit even with my husband who doesn’t like coffee!! I have found many delicious cheesecake recipes over the years that I have added to my collection but this is by far my favorite. Just as good as any you’d find at Cheesecake Factory but much more affordable of course. And the crock pot liner trick is genius! I have not had an issue with any water bath cheesecakes since using this trick. Thanks!!






  19. 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!






  20. Sandy

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






  21. 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.

  22. PAT GRIEVE

    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.






  23. 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

  24. 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.

  25. 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!






  26. 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?

  27. 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,
    Blessings,
    Brenda

    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,
      Blessings,
      Brenda

      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.

  28. 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.

  29. 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?

  30. Krithika

    Made this for a work anniversary and it turned out very well! I skipped the whipped cream due to laziness, which might have been a mistake. Between the coffee, Kahlua and semisweet chocolate, this is not too sweet. Now I infinitely prefer this to an overly sugary cake, so still rating it 5 stars. But some sweet whipped cream would offer a nice contrast to the dense cake. So don’t make the same mistake I did!






  31. Sarah

    Question: we don’t drink alcohol in these parts, but I like coffee and I like cheesecake, so I want to give this a whirl. Any recommendations on adjustments to make on the coffee measurements, to make up for the missing Kahlua? Will the chemistry of the ingredients be okay to leave it out?

    1. Lindsay

      You can swap out the Kahlua in the cheesecake with water. Depending on how strong you want the coffee flavor, you could also increase the amount of espresso a bit. Just leave it out of the whipped cream and for the ganache, leave it out and increase the heavy whipping cream to 1/2 cup. I hope you enjoy!

  32. Juanita

    I made this cheesecake for our neighborhood get-together. Nothing but raves and requests for the recipe. Now, I have neighbors telling me it’s their birthday coming up, and would I make them the cheesecake. Loved your tutorial for prevention of water leaking into the cake. Worked wonderfully. This recipe is a keeper! Thank you for sharing.






  33. Lydia

    Definitely one of my favorite cheesecakes. As a coffee and Kahlua lover, this is right up my alley. I will probably add a bit more of the coffee granules (I used instant espresso granules) and Kahlua next time I make this for more flavor. There is good flavor as is. I personally would like a bit more. 🙂
    Thank you for such a great recipe!!






  34. Katherine

    I have never had a more difficult time with a recipe as I did with this one. Not all of the volume to weight measurements were correct. It was incredibly time consuming when all said and done. The instant coffee granules wouldn’t dissolve in the kahlua. The ganache recipe didn’t have enough liquid to fully melt the chocolate chips. I had to add a couple of extra tablespoons of heavy cream. I am highly disappointed in this recipe. The cake tasted okay, but not nearly good enough to be worth all of the hassle and time.






    1. Lindsay

      I’m sorry you had trouble, Katherine, but all the volume and weight measurements are most certainly correct. I actually bake with them myself and used them exactly as written when baking this, so I know they’re right. If your granules didn’t dissolve, your kahlua probably wasn’t warm enough. As for the ganache, there’s plenty of liquid – it’s a recipe I’ve used dozens, if not hundreds of times. If you had extra cream, maybe you should have used it. Did you use the full amount called for in the recipe? 

  35. Teresa

    Loved this recipe! It is so rich and decadent! I made it for a baby shower and used a GF brownie mix for the base layer. Next time i will add the mascarpone cheese.






  36. Tiana

    I made this for my husbands birthday.  It came out wonderful!  We love dessert but we also prefer them to not be TOO sweet.  Therefore I reduced the sugar in the brownie by 50% and in the cheesecake by 25%.  Also made it all organic… zomg it was sooo yummy.  I can’t wait to try out some of your other recipes!  Buying your book too.  Keep the recipes coming ????????????






  37. Kathy Nelson

    Hi Lindsey (again), I’m sorry, but I am SO frustrated by the inability to “print” any of your wonderful recipes!! I emailed you a while back and told you I can’t print them. You told me that on each pink recipe card there is a “Print” button and I can print from there. Either I am doing something wrong, or that function is not working. I have tried 6 times to print this wonderful recipe…..with NO luck at all. Can you please let me know what I am doing wrong, or how I can make it work????? Thanks so much!!! I also have a friend that I shared your blog with and she, too, is having the same problem 🙁 Thanks again,
    Kathy

    1. Lindsay

      I’m so sorry Kathy! We’ve been having issues with the recipe card this week, but have been working to switch to a new one to fix those issues. It’s a long process that has to be done one recipe at a time (for 600+ recipes). I’m not sure when you last tried to print this recipe, but it has been updated and should hopefully work for you now. If it doesn’t work, you’ll want to try to clear your browser cache and then try again. Sorry for the inconvenience!

  38. Jen M

    Would bourbon work instead of Kahlua? If so, would the amounts added be the same? Also, do you think using dark chocolate would work best with the bourbon? My brother has requested a bourbon coffee dark chocolate cheesecake for his birthday (my family likes to challenge me haha) and your site is always my first stop for my baking recipes. Thank you!!

    1. Lindsay

      My, my that sounds like a delicious cheesecake! You should be able to use the same amount of bourbon and have it bake fine, I’m just wondering if you’d want to add a little more for a stronger bourbon flavor. Not sure without trying it. And dark chocolate or semi sweet would probably be good. I’m so glad to hear you enjoy the recipes – I’d like to try yours this time! 🙂

  39. Kelly

    Made this cheesecake for my brothers bday  this past weekend. And omg it was to die for it was a huge hit everybody loved it was so delicious. This will definitely be my to go dessert!!

  40. Abby Roane

    Hi Lindsay,
    I discovered your website while looking for cheesecake recipes and fell in love with all of them. I would like to make the Kahlua Cheesecake Recipe but found that some of the family cannot have anything with alcohol. What would you suggest would be a alternative for the Kahlua? When I make it for myself I will use the real deal. Thank you, Abby

    1. Lindsay

      You can swap out the Kahlua in the cheesecake with water. Depending on how strong you want the coffee flavor, you could also increase the amount of espresso a bit. Just leave it out of the whipped cream and for the ganache, leave it out and increase the heavy whipping cream to 1/2 cup. Enjoy!

  41. Stella I.

    So for the chocolate layering how can I do it differently because when I went to cut it,the chocolate layer was cracking and coming off.Is there a way for it to stick to the cheesecake?Thank you.

    1. Lindsay

      Hmm, the ganache should definitely stay in place. Was there a good amount of condensation on the cheesecake when you added the ganache? Maybe the water from the condensation could have kept it from adhering to the cheesecake properly?

      1. Stella I.

        I think it must have been the condensation thank you for helping me and for the recipe!!!

  42. Lydia

    I finally got around to baking this cheesecake. It’s been on my must bake list for a long time. This was a huge hit with my family and coworkers. It is an impressive and special cheesecake. Thank you!

  43. Mary

    I made this and served to company and everyone loved itt!!! One question when and how do you get rid of the parchment paper?

    1. Lindsay

      I’m glad it was a hit! For the parchment paper, you don’t necessarily have to remove it, you can just remove it as you cut pieces. If you wanted to though, you could try to carefully remove it when you move the cheesecake over to a serving plate.

  44. Urvashi Gupta

    Hi there!
    Your recipe sounds so decadent! I really want to try it but I had a question, since cream cheese is a little sour wont adding sour cream to it make the cheesecake sour in taste?

      1. Brenda Milcetic

        Hi Lindsay,
        What is the difference between adding cocoa and cocoa powder to the recipe? Or are they the same thing?
        Thank you and God bless, Happy Mother’s Day Lindsay and congratulations on your new little blessing
        Brenda

      2. Lindsay

        Here I’m referring to the cocoa powder. I adjusted the way I have it written to make sure it’s not confusing. Thank you!!

  45. mona

    The cheesecake turned rich and decadent.. I had one question though, should i leave the cake out for a bit before serving? The ganache seemed a bit stiff when I cut through to make slices. Can I use Bakers semi sweet baking chocolate bar instead of chocolate chips?

  46. Darraugh

    I made this cheese cake this week.  Amazing!!  I loved your suggestion regarding placing it in to a larger round pan into the bath as I have never been able to keep my pan from leaking no matter how many layers of foil I use – I even tried a slow-cooker liner!  I followed your directions completely.  However when I prepare my cheesecake pan, I cut my parchment 2” larger than the pan then snip down 2” all around so the parchment fits well up the sides and adheres to the greased sides.  This ensures that as it cools and shrinks it won’t crack when it cools as there’s no chance of sticking to the sides.  Great cheese cake!!

  47. LYDIA

    Hi, just a few questions.
    1. How long does this take to make from start to finish?
    (Minus the time in the fridge)
    2. Will it taste just as good made the day of and placed in the fridge 5 to 6 hours or is it best made a day in advance? I usually make cheesecakes the night before but won’t be able to so was wondering if I should save this recipe for another day and use one of your other kahlua dessert recipes instead?
    Thanks

    1. Lindsay

      I usually bake things like this in parts. I’d say the brownie is around 45 minutes to make and bake, plus cooling. The cheesecake filling takes about 15 minutes or so to put together, then baking and cooling time. The toppings should maybe take about 45 minutes or so to make and decorate with, depending on how quickly you work.

      I would think it’d be ok day of after it’s completely cooled. That’s the main thing is that it has time to cool until firm, which could vary a bit depending on fridge temperature.

  48. Lori

    I have made this multiple times and it is the best cheesecake ever! Everyone loves it! I have won first place in a baking contest previously with a oreo cheesecake and this blows it away! Thank you for staring this amazing recipe!

  49. Janette

    Hi,I am going to make this recipe next week for a Xmas party. Can I take a short cut and use a boxed brownie mix instead of from scratch? Everything else I’ll follow the recipe. Thanks

  50. Monica Karinne

    brought this to work for our holiday party and I had nothing but compliments! it was exactly how I imagine it to be. Thanks for the recipe !! -Monica

  51. Shannon Cannell

    Have you (or anyone else) ever tried making these into individual cheese cakes- cupcake sized perhaps??

  52. Macy Gruber

    Dang, this was incredible. I used Bailey’s instead of Kahlua and this tasted like it could be from cheesecake factory. Yum! Thank you so much.

  53. Mel

    Thank I made this cheesecake today.  Baked on convection 325 for 75 min. Turned off the oven left door closed for 10 min then slightly opned the door to begin cooling.  Set nicely but a little Brown is this over cooked? This is for a school fundraiser and I’m worried thanks 

    1. Lindsay

      Overcooking could be due to the convection setting. I would suggest the regular bake setting, otherwise you’d want to reduce baking time.

  54. Laura

    For the article on water bath…trying it now…any tips on speeding up the chilling process?  Could I put it in freezer for like an hour?

    1. Lindsay

      No, I actually wouldn’t try to speed it up. The slow cooling is part of what helps reduce the risk of cracks forming.

  55. Laura

    I have had issues with the water bath the three times I made it.  For some reason, it seems like water got in my cheesecake and the brownie layer is really soggy.  Any suggestions?  Could I try with a pan underneath filled with water?  I even double covered it with foil

  56. Dawn Manor

    Lindsay-I just made this cheesecake for my son’s 18th Birthday last week.  He requested a coffee cheesecake so I googled it and found you.  Why have I not found you before?  Your recipes all sound so wonderfully yummy & your photos are just beautiful.  The cheesecake was a hit!  I only changed one thing and that was to omit the kahlua from the whipped cream & instead added 1/2 tsp of instant coffee granules to extra cream.  Everything turned out beautifully.   This was the first of your cheesecakes that I’ve baked & I’m certainly going to continue this journey.  Very impressed!
    Is there any way you might make a cheesecake with cranberry for the month of December?   Thank you so much for sharing your creations!

  57. Courtney Clemmons

    I have a springform pan and have made cheesecakes before, but I always have trouble removing the bottom of the pan to place the cheesecake on a cake stand. Do you use parchment paper? What is your secret! I am planning on making this cheesecake for my Mom’s birthday this weekend. She is a big coffee lover!

  58. Cathy Hoover

    Hi, just made this. So good so good! Only thing is my chocolate gen ache ran all down the sides. Not as pretty as yours, but we ate it just the same. Thank you, will be making is again!

  59. Connie

    Made this yesterday. I love to make cheesecake, this has risen to the number one spot in my book! It is rich, creamy, delicious….and pretty. Your method/timing for cooking and slowly cooling made a crack free perfectly cooked cheesecake. Thanks! The only variation I made was I did the ganache topping in a double boiler as I don’t like microwaving. PERFECT! Everyone LOVED! (And for those concerned about the brownie crust…it was moist and wonderful.

  60. Gaby

    How does the brownie bottom not get hard as a rock with all the time it bakes in oven? First 25 minutes by itself. Then 1 hr 15 minutes with cheese filling then 30 minutes with oven off with door shut and another 30 in oven with door cracked open?

      1. Stacey

        My brownie ended up beinh really soggy so I had to cut it off and make another brownie bottom. Do you know why this happen? Was I suppose to remove the parchment paper from the brownie first then put it back in the pan before I added the cheesecake?

      2. Lindsay

        Do you know if your springform pan leaks? It sounds to me like some water might have gotten into the bottom of the pan and made the brownie soggy. Take a look at my tutorial for preventing leaking in springform pans. I use that method every time.

  61. Marc

    What a wonderful concoction of cheesecake heaven! Just made this a few days ago and it was perfect. Just the right amount of contrasting flavors that are linked with Kahlua and chocolate. Once I was done making it I didn’t even want to cut into such a great creation, but my god the flavor was perfect. My guests loved it as well.
    Thank You Lindsay

  62. Abby

    I made this for my husband’s birthday and he LOVED it! On making minis, what would oven temp and cooking/cooling time be for the cheesecake filling? I looked through your other mini cheesecake recipes for hints, but they all varied.

    1. Lindsay

      So glad he enjoyed it! I’m not sure of the exact back time for minis – especially because this one’s a little different with the brownie bottom. If you try them, just look for the edges to be set and the center to be set, but still jiggly.

  63. Nicole

    I made this over the weekend, and it was my first time making a cheesecake. I used French vanilla Kahlua as well as French vanilla instant coffee and upped the vanilla extract slightly. My family thought it was crazy that the official name was “French vanilla Kahlua coffee brownie cheesecake” but they absolutely loved it. I still managed to get HUGE Y-shaped cracks, but I wasn’t able to find another pan large enough to place the springform pan into for the water bath baking. It gave the ganache space to seep in, so not a complete loss. I ended up using a full 12oz of chocolate chips and 7.5 Tbsp each of the Kahlua and whipping cream. That also gave me plenty ganache to do the sides of the cake as well. What size pan can you use for the water bath? I have the exact same red springform pan from Target. I might also try the pan-on-the-bottom-shelf idea proposed by Renee above. This turned out wonderfully rich and amazingly flavorful! Thank you so much for creating this recipe.

    1. Lindsay

      I’m so glad you enjoyed it Nicole! I use a large 12 inch cake pan that I have for the water bath. Some people use a roasting pan or something like that.

  64. Jules B.

    I don’t have that type of pan. I don’t have much kitchen equipment at all. I do want to try this recipe. Could you possibly post a link to the pan you use, please?! This looks amazing. I’m going to skip the whipped cream, as we have dairy restrictions, and I need to use alternative ingredients. I’m also going to allow my three year old to taste a small sliver, so only cooked alcohol.

  65. Carrie

    Wow! Made this today & it is possibly even better than the one at Cheeecake a Factory! I was recently at the restaurant & tried to order this but they said it was recently discontinued & I was so bummed …..but now I know I have this recipe which is even better! Thanks!! Amazing!! 

    1. Lindsay

      I’m so glad you enjoyed it! I didn’t know they discontinued it – sad! Glad you’ve got this one now. 🙂

  66. Vicky

    Thank you, thank you, thank you!! When I first saw this recipe I knew I was going to make it but had to hold off as my Mom gave up chocolate for Lent. It was our Easter dessert and It came out fantastic! I have to admit it looked as good as yours til I tried to decorate it with the whipped cream. I am going to have to practice my decorating with a tip a whole lot more. I thought that the Kahlua and coffee were a perfect mixture, not too strong, to me they were just right, though it smelled strong when I mixed it together. I am definitely making this cake again for my son’s wedding rehearsal dinner, we all have to bring something. Again, thanks so much for the recipe, the video for the recipe, the explicit, clear concise instruction, and your website. I am so glad I found you!!

  67. Annie

    Can you use the chocolate ganache to create a “dripping” effect along the side of the cake? (Or this ganache won’t work like that?)
    Thanks 🙂

  68. Chery

    Lindsey
    when putting this cake all together & after the cheesecake is finished baking & goes in the fridge for the 5-6 hours ……do you cover it while in the fridge?

    1. Lindsay

      I don’t know that I can ensure that it’d bake out, but you could try boiling the Kahlua in the cheesecake and letting it cool before adding it. It already gets boiled in the ganache. And for the whipped cream, you can swap it out for more cream.

  69. Margot

    Even my boys, who say they don’t like coffee flavored things, loved this cheesecake (made for my daughter’s birthday). Like Jeanna though, I had problems with the whipped cream topping. Before it got stiff it turned to butter and I ended up pitching it. Once I get that problem licked this will be perfect!

    1. Lindsay

      I’m so glad you enjoyed it!

      For the whipped cream, you could just add a little more powdered sugar. It stabilizes it.

  70. Saundra

    Don’t use margarine in the brownie! I loved the brownie recipe all by itself. I tried to make it with margarine and it was definately not the same. It was runny not thick like the butter. Baking time also different. This recipe is great as is.

  71. Sue

    Lindsay

    This cheesecake is soooooo darn delicious….I made it for work a couple days ago……..

    Everybody absolutely loved it

    Thankyou, Sue W

  72. Sam

    Will the recipe be affected if I use a 10-inch spring form pan instead of a 9-inch? It’s the only one I have 🙁

  73. Dodie

    I made the Kahlua Brownie cheesecake just as directed and it was amazing! My friends who had it all want that for their birthday cakes now 🙂

    1. Lindsay

      After the full cheesecake has cooled completely in the fridge. I added a little sentence to the recipe to help with that. Thanks Ken!

      1. Ken

        Thank you Lindsay, I’m going to make it today I can’t wait to try it. It looks great. today. 🙂 

  74. Jeanna

    I made this wonderful cheesecake for our wine & dine dinner tonight. Everyone raved that it was the
    best dessert I have ever made, and I ALWAYS MAKE THE DESSERTS for our get together. The only problem I had was the whipped piping. I made it exactly as called for on the recipe, but it just wouldn’t stiffen up and peak for me. It still tasted great, but it ended up getting alittle flat and running down the sides of the cheesecake. BUT IT WAS THE BEST CHEESECAKE I HAVE EVER EATEN OR MADE!!! 5 stars!!!!

    1. Tesee

      Whip about 4 ounces of mascarpone into your whipped cream. It acts as a stabilizer and makes the whipped cream a little more firm so you can pipe it. It also prevents the whipped cream from “deflating” and it’ll keep the texture for a few days. And don’t worry, you can’t taste it at all, just tastes like delicious pure whipped cream!

    2. Dawn

      A great little tip for stiffening cream is to put the mixing bowl & the beaters in the freezer for 10-15 minutes before you want to prepare it.  The cream stiffens much faster & you won’t over whip it with the very cold equipment.

    1. Lindsay

      Hmmm, it shouldn’t. Once it’s cooled, it should be nice and firm. I’ve never had a cheesecake crack after cooling.

  75. Monique

    I just made this cake. The problem I had was it cracked right in the centre. I  followed  recipe to the tee. It still cracked.what cholédoque I have done wrong  

  76. Renee

    You can skip putting the pan IN water, and put a pan (thin 9×13) of boiling water on the shelf directly below the cheesecake. You get the same results, and no worries about water leakage. My sister has been doing this for years. She makes wonderful cheesecakes, so I had never made one until recently. After the baking time was up, I left the oven closed for an hour. Turned out beautiful!

  77. Mary Kay

    This recipe looks excellent ! I was wondering if you can freeze the cheesecake  if you should have any leftovers?

  78. Eugeny Siepje

    Hi Lindsay,
    Thank you so much for this recipe. i tried it over the weekend and it was simply delicious. it was my very first time that I made a cheesecake and it come out wonderful not like yours.☺

    I have made your chocolate cake for my daughters birthday and that was awesome. I actually made two cakes one I took to her and the other one stayed at home for me and my husband.
    I was searching a very long time for a moist chocolate cake and finally I found one.

    Thanks for all your recipes i can’t wait to try them all.

    Greetings from South Africa
    Eugeny 

    1. Lindsay

      I’m so glad you enjoyed the cheesecake and chocolate cake! Thanks Eugeny! And hello in South Africa – that’s where my husband is from. Such a beautiful country! 🙂

  79. Kali Moore

    I am by no means a baker or cook for that matter. However, I was feeling adventurous and wanted to bring in something awesome for our teacher’s St. Patrick’s Day Potluck. This cheesecake was awesome! Thanks for your attention to detail in your recipe. I am so out of my zone in the kitchen, but as a science teacher, I know how to follow a proper procedure! Great job, everyone at school was impressed and now I’m hooked on your website. Perhaps I can be a baker after all.

  80. Lola

    This looks so amazing! I bought your book and just received it in the mail today! I’m so excited! You are sooo baking goals! 

  81. Joanna

    That is my favorite CF dessert. Yours looks gorgeous, delicious and I really want that layer of fudge on top right now.

  82. Lisa Travis

    Lindsay, I’m not a huge Kahlua fan, so could you please, please please replicate the Cheesecake Factory’s “Chris’ Outrageous Cheesecake”?? It used to be called German Chocolate Cheesecake I believe. It is my FAVORITE and I’m dying to make something like it!

  83. Lisa Darling

    The cheesecake looks wonderful, however, I don’t like coffee. I like a little Kahlua, but not a lot. Can I use something in place of the Kahlua – perhaps Bailey’s Irish Cream or Amaretto and just add a little Kahlua and eliminate the coffee? I would appreciate it if you would kindly email me and let me know. Love your new cookbook. My husband gave it to me as a gift. Lisa

    1. Lindsay

      The coffee is relatively strong in this because of the granules. You can leave them out of the cheesecake filling and use something else – or leave it out altogether. The flavor just won’t be as strong. For the ganache, replace it with more heavy cream if you like. You can simply leave it out of the whipped cream. I hope that helps!

      So glad to hear you enjoy the cookbook! 🙂

    1. Lindsay

      They have a “Bake Shop” brand at Target and it was that one. I tried to find it on their website for you, but couldn’t. I had to buy two though and test that at home. One was good, one was returned.

Lindsay
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