Kahlua Cheesecake Oreo Ganache

This rich and creamy Kahlua cheesecake is pure indulgence for dessert lovers and coffee fans alike with a velvety smooth texture and that classic hint of coffee liqueur. It is my favorite showstopper for celebrations or any time I want a dessert that feels like a treat. The lush ganache on top and the Oreo crust make every bite memorable.

I still remember baking this for a birthday when a blizzard hit and the only place open was the corner store for Oreos. Now my family requests it every holiday and special gathering

Ingredients

• Oreo cookies: The cookies and filling create a sweet deeply chocolate layer that bakes up sturdy for slicing Choose Oreos that feel crisp and fresh
• Unsalted butter: Butter binds the cookie crumbs for the crust Use high quality unsalted butter for best flavor
• Instant coffee powder: This brings out a complex coffee taste Opt for fresher granules labeled espresso roast if possible
• Kahlua: Classic coffee liqueur gives that signature taste Use the real brand or a good quality alternative
• Brick style cream cheese: The base for a lush and creamy cheesecake Go for full fat regular cream cheese in a block form not whipped or spreadable
• Granulated sugar: Sweetener that dissolves easily for a smooth texture Choose pure white sugar free of lumps
• Sour cream: Adds tang balance and richness to the filling always use full fat for best mouthfeel
• Large eggs: Eggs help create the perfect set and add richness Room temperature eggs mix in more smoothly
• Dark chocolate: For the ganache topping choose between 50 percent to 70 percent cocoa for deep flavor Go for high quality bars if possible
• Whipping cream: This makes the ganache silky smooth Pick heavy cream with no additives or stabilizers

Step-by-Step Instructions

Prepare Pan:

Wrap a nine inch springform pan with several layers of foil around the sides and base Do not cover the inside of the pan

Make Crust:

Crush Oreo cookies to fine crumbs using a food processor or by placing in a freezer bag and crushing with a rolling pin Stir in melted butter

Press Crust:

Firmly press the cookie crumb mixture into the bottom of the pan and a little up the sides to form a lip Bake in a preheated oven for eight minutes Then leave in the pan with the foil still on

Dissolve Coffee:

Mix instant coffee powder with Kahlua to dissolve in a small bowl

Cream Cheese Mixture:

In a large bowl beat cream cheese and sugar until totally smooth Scrape the bowl as needed to remove any lumps

Add Sour Cream:

Mix in the sour cream until fully blended

Mix in Coffee Mixture:

Slowly add the coffee and Kahlua mix to the cream cheese batter on low speed Pause to taste If you want a stronger Kahlua presence add an extra splash now

Beat Eggs In:

In a separate bowl beat together the eggs and extra yolks then blend into the batter in two or three parts Scrape the bowl after each addition and stop immediately when combined

Assemble and Bake:

Pour the cheesecake batter into the prepared pan in the middle of a roasting pan Fill the roasting pan with hot water to come about halfway up the sides Bake until the edges look set but the center has a slight wobble like soft jelly

Cool Down:

Let the cheesecake cool in the water bath until the water reaches room temperature Then transfer the cheesecake to a rack to cool until no longer warm

Chill:

Wrap and refrigerate the cheesecake for at least six hours or overnight before finishing with ganache

Chocolate Ganache:

Finely chop chocolate and place in a heatproof bowl Heat cream and Kahlua until steaming then pour over the chocolate Let sit for a few minutes then whisk until glossy and smooth

Finish and Serve:

Unmold chilled cheesecake then pour and spread ganache over the top letting it drip down the sides Return to the fridge Slice with a sharp knife wiping clean between cuts for perfect slices

Pin it

I look forward to pouring the warm ganache on top every time and still remember watching my niece sneak a fingerful when she thought I was not watching It is a tradition now to let the youngest one swirl the ganache before serving

Storage Tips

Store the cheesecake covered in the fridge and it will stay fresh for up to five days A springform pan base makes moving and storing the cake easy You can also freeze individual slices wrapped tightly in plastic and foil for up to two months Thaw overnight in the fridge and add fresh ganache if desired

Ingredient Substitutions

If you have no Kahlua you can use any coffee flavored liqueur or even strong brewed espresso for a non alcoholic version The Oreo crust works with any chocolate sandwich cookies Avoid low fat or whipped cream cheese since the texture will not be the same Dark chocolate bars chop more evenly than chips but semisweet chips will work in a pinch

Pin it

Serving Suggestions

This cheesecake is wonderful chilled but try letting it sit at room temperature for ten minutes before serving for a silkier bite Garnish with whipped cream chocolate curls or a dusting of cocoa powder Serve with fresh berries or alongside a cup of coffee for a full dessert experience

Cultural and Historical Context

Kahlua comes from Veracruz Mexico and has become beloved worldwide for its blend of rum coffee and sugar Cheesecake itself has roots in ancient Greece but the smooth American version made with cream cheese has made its way into celebrations across the country Adding coffee liqueur and an Oreo crust gives this version that unmistakable modern character

Frequently Asked Questions

→ What type of cream cheese works best?

Full-fat, brick-style cream cheese delivers the best texture and flavor. Avoid spreadable or whipped versions.

→ How do I ensure a smooth filling without lumps?

Let cream cheese, sour cream, and eggs reach room temperature before mixing. Scrape the bowl often while beating.

→ Can I substitute the Kahlua liqueur?

Yes, use strong brewed coffee or espresso in place of Kahlua. For ganache, swap with more cream for a non-alcoholic version.

→ Why use a water bath for baking?

The water bath promotes gentle, even baking and helps prevent cracks in the cheesecake as it cooks.

→ How long should the dessert chill before serving?

Chill for at least six hours, ideally overnight. This ensures a set texture that slices cleanly.

→ How do I avoid cracks in the top?

Avoid overbeating the eggs, use a water bath, and let the cake cool gradually before refrigerating.