12 Reviews of Kahlua Cheesecake

From: Meghan

On Feb 8, 2002

This was a fairly quick and easy cheesecake,and oooohhhhhhhhmigod was it good. Its really really rich, so it served alot of people. Everyone was asking for the recipe.

From: DiB's

On Jul 21, 2003

Hey Lennie-My daughter Catherine requested this recipe for her 15th birthday and was not diapointed! The texture was smooth yet dense, the chocolate/kahlua combo played well together, and it was a breeze to make. A huge hit that will be made again. Thanks for sharing, Di.

From: ~Leanne~

On Aug 13, 2003

Lennie 5 stars is not enough. Made this for dessert tonight, how fantastic. I used about 1/2 of Kahlua and is was not to much at all. This is one of the best cheesecakes I have ever tasted. Thanks for posting such a good recipe.

From: lucy k.

On Jul 14, 2003

This recipe makes a very good cheesecake — and no cracks! The Kahlua flavour gets lost in the chocolate. (I thought this would be more of a mocha taste, but everybody called this 'chocolate cheesecake' and didn't even realize it was there.) Still really good, though.

From: Tam454

On Mar 30, 2008

This is a favorite recipe of mine, I have been making a similar version for years. I top mine with a Kahlua Chocolate drizzle (1 cup choc. chips, 1/3 cup Kahlua, 1/3 cup lt. corn syrup. Melt in saucepan at low temp. Drizzle over top when cooled.)

From: Marg (CaymanDesigns)

On Dec 6, 2007

Very rich and delicious! Make sure you cut the pieces small because not even the teenage boys were able to finish normal pie-size slices. I made a few slight changes in the recipe. I used chocolate animal cookie crumbs for the crust and omitted the sugar. I used dark chocolate chips because I was out of semi-sweet, and I also used 1/2 cup of Kahlua.I felt the dark chocolate overwhelmed the Kahlua but a few commented that the Kahlua flavor was very strong. I guess it depends on if you are used to it or not. My only 'complaint' is the order in which the ingredients are mixed. With adding the cream cheese last, I could not get it to blend into the egg mixture smoothly. This led to over mixing and thus, my cheesecake cracked. Next time I'll cream the cream cheese first and then add eggs, sugar, salt and sour cream so I can mix them just until combined and not over beat the eggs. I'm sorry the cheesecake looks too 'wet' in the photos. It hadn't been chilled completely before I took them. By the next day, it had the right level of moisture for cheesecake. Thanks for sharing!

From: Wacky Jackie

On Apr 1, 2005

This cheesecake is wonderful! I used 1/2 cup of Kahlua, b/c I tried it with 1/4 cup and couldn't really taste it. This is the third time I will be making it. Everyone loves it and now I am taking it to a family get together. If you like chocolate and cheesecake this is to die for!!!

From: Boff

On Apr 20, 2005

I followed the other suggestions and used 1/2 of the kahula. I still didn't taste it in the cake. BUT, it was still great, very chocolately and super rich! For me it was a perfect chocolate, which is just as good!!

From: Chef #665129

On Nov 8, 2008

Really good flavor, but the Kahlua is nil. You can't even taste it. So I think next time I will increase the Kahlua. Also had a problem with the cream cheese blending well and becoming smooth. Thus I overbeat it and resulted in a cracked top. I think adding coffee to this might be really good also. I might try it again and play around w/ingredients and additions!

From: Chef #364785

On Dec 18, 2006

I also recommend adding more Kahlua, but otherwise this was an excellent recipe! It was an absolute hit at the office!