Kahlua Cheesecake


Kahlua Cheesecake
(Adapted from Taste of Home)

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Ingredients

Crust:
24 Oreo cookies
1/3 cup butter, melted

Ganache:
285 grams dark and milk chocolate mixed, broken into small pieces
1 cup whipping cream
1/3 cup Kahlua

Filling:
1 tbsp Kahlua
2 tbsp dark rum
4 packages cream cheese, softened
1 & 1/3 cups brown sugar
2 tbsp flour
2 tsp vanilla
2 tsp maple syrup
4 eggs, lightly beaten

Topping:
1 & 1/2 cups sour cream
1/3 cup brown sugar
2 tsp vanilla

Directions

1. Place cookies in a blender. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-inch springform pan; set aside.

2. Place chocolate in a small bowl. In a saucepan, bring cream to a simmer. Pour over chocolate; whisk until smooth. Stir in Kahlua. Pour 1 & 3/4 cups of the ganache over the Oreo crust. Freeze for 30 minutes or until firm. Save the rest of the ganache for garnish. Cover and refrigerate.

3. Preheat oven to 350 F. In a small bowl, mix Kahlua and rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, vanilla, maple syrup and rum mixture. Add eggs; beat on low speed until just combined. Pour over ganache. Place pan on a baking sheet.

4. Bake for 1 hour and 15 minutes or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

5. Remove sides of pan. Just before serving, melt the reserved ganache and with a spoon, drizzle the ganache all over the top of the cheesecake.

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