I cannot even begin to tell you how obsessed I am with chocolate.
Good chocolate. Dark, rich chocolate. No cheap chocolate. That will never do! I swoon over a good dark chocolate bar.
My husband is not really a sweets kind of guy. He can’t be bought with chocolate like I can be. However, I have found the way to his heart through this Kahlua Dark Chocolate Cheesecake recipe!
You may think that cheesecake is too difficult to manage at home…
…but when I tell you that this entire 10 inch cheesecake cost me less than $18 to make?!?!?! (I picked up the cream cheese when it was on sale for $1 per 8 oz package and sour cream $1 per 16 oz!) Maybe you will change your mind and become a little adventurous?
Buying this cheesecake at a very popular “unnamed” restaurant that is known for cheesecake… “Ahem.” will cost you $8 a slice or $45+ for the entire cake. My husband has had their version several times and he agrees with both my sister and brother-in-law that this recipe blows it out of the water!!!!
The chocolate cookie crust and the dark chocolate ganache topping surround the most deliciously smooth, dark chocolate cheesecake filling. The Kahlua (Chocolate Liqueur) makes the flavors just pop! It is not overwhelmingly strong and if you don’t have Kahlua substitute it with fresh brewed, strong expresso.
If you have never done a hot water bath for a recipe, don’t let it worry you. It is very easy. This recipe calls for a water bath. A water bath helps to keep the moisture in the cake and prevents a hard crust forming on the top of the cheesecake. You simple place your cake pan into a large roasting pan or baking pan with high sides and pour hot water into the pan until the water is half way up the sides of the pan. To be safe side, I like to pour the hot water into the roasting pan after I place it in the oven.
- 25 Chocolate Sandwich cookies
- 1/4 cup unsalted butter, melted
- 3 (8 oz.) packages cream cheese, very soft
- 1 cup sour cream
- 3 large eggs
- 2 egg yolks
- 1 1/2 cups sugar
- 1/4 tsp cinnamon
- 3 tbsp unsweetened Dark Chocolate Cocoa powder
- 1 1/2 tsp vanilla extract
- 1/4 cup Kahlua (or strong expresso coffee)
- 8 oz. semi-sweet chocolate
- 8 oz semi-sweet chocolate
- 1/2 cup heavy cream
- Preheat oven to 325˚ F
- Wrap 9" or 10" spring form pan with several layers of heavy-duty tin foil.
- Lightly grease pan with non-stick spray.
- Add cookies to a blender and pulse until fine crumbs or place in plastic zip bag and crush with rolling pin.
- Stir in melted buter and mix well to combine.
- Press mixture firmly into the bottom of pan and slightly up the sides.
- Beat cream cheese & sour cream in stand mixer until completely smooth.
- Add eggs, egg yolks, sugar, & cinnamon and beat until well combined
- Stir in dark chocolate cocoa powder & vanilla.
- Melt dark chocolate in microwave, stir every 20 seconds until chocolate is melted.
- Mix Kahlua into melted chocolate.
- Pour into batter and gently fold chocolate in until just combined. Do not overmix
- Place spring form pan into large roasting pan or baking pan with high sides.
- Pour batter over crust in spring form pan and smooth top with spatula.
- Fill roasting pan halfway with hot water.
- Place roasting pan and cheesecake in oven and back for 1 hour & 30 minutes. When timer rings turn off oven and let the cheesecake sit for 45 minutes in the oven with the door shut. Cheesecake will still be slightly wiggly in the center.
- Remove from oven and gently run a knife around the edge of the cake to loosen sides and remove outside of spring form pan. Allow cheesecake to continue to cool for 30 minutes on the counter before covering with plastic wrap and refrigerating for at least 6 hours
- Before serving pour ganache on top of uncut cheesecake and place in fridge for 10 minutes to allow ganache to harden.
- Place chocolate in heat proof bowl.
- Heat cream in a small saucepan on medium-low heat until it begins to bubble around sides.
- Remove from heat and pour over chocolate.
- Whisk chocolate and cream together until smooth and all lumps are gone. (May take 2 minutes)
- Pour over cooled cheesecake and place in fridge to set.
Of course… You could just make it all for yourself… I’m not judging. (wink. wink.)