Kahlua Coffee Brownie Cheesecake Recipes

Steps:

• Cut softened cream cheese into pieces.
• Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
• Preheat oven to 350F degrees.
• In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
• Set aside.
• In bowl, combine eggs, sugar and salt; add sour cream and blend well.
• Add cream cheese to egg mixture; beat until smooth.
• Gradually blend in chocolate mixture.
• Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
• Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
• Refrigerate several hours or overnight.
• Garnish with whipped cream and chocolate shavings if desired.

Steps:

• BROWNIE:.
• Preheat oven to 350°F (176°C). Line a 9-inch (23cm) spring-form pan with parchment paper in the bottom and grease the sides.
• Combine the butter, sugar and vanilla extract in a medium sized bowl.
• Add the eggs and mix until well combined.
• In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
• Add the dry ingredients to the egg mixture and mix until well combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Cheesecake Filling:.
• 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.
• Add the sour cream and mix on low speed until well combined.
• In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
• Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
• 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.
• 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.
• 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.
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
• 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.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• 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.
• Chocolate Ganashe:.
• Place the chocolate chips in a small heat proof bowl.
• Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
• Pour the chocolate ganache onto top of cheesecake and spread evenly.
• Kahlua Whipped Cream:.
• 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.
• Pipe the whipped cream onto the top of the cheesecake.
• Sprinkle the top of the cheesecake with cocoa powder, if desired.
• Refrigerate until ready to serve. Cheesecake is best for 3-5 days.

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs.
• Poke holes in brownies and Drizzle Kahlua over brownies while hot.
• Let brownies cool.
• Cut brownies into 1/2-inch squares.
• Layer brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mixes as directed on package for pudding, Pour half of the Choc pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, cream cheese pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle -- if there's any left ;).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a 9 by 12 inch baking pan.
• Line bottom of pan with parchment paper; butter and flour paper.
• Combine chocolate, butter, espresso and salt in top of double boiler over simmering water.
• Stir until chocolate melts and mixture is smooth.
• Cool.
• This can also be done in the microwave on 50% power until smooth.
• In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth.
• Add melted chocolate mixture and whisk until smooth.
• Gently fold in flour, just until it disappears.
• Fold in pecans.
• Pour into prepared pan; smooth the top.
• Bake until toothpick inserted into center comes out clean, about 35 minutes.
• Cool brownies on rack 1 hour.
• To make the glaze: Whisk Kahlua, vanilla and butter in small bowl until well blended.
• Add powdered sugar and whisk until smooth icing forms.
• Spread over brownies and let set at least 1 hour before cutting.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
• Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
• Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.