Kahlua Oreo Ganache (Printable Version)
Rich Kahlua cheesecake sits on a chocolaty Oreo cookie bottom, finished with a glossy chocolate ganache—pure coffee dessert bliss.
# What You'll Need:
→ Oreo Base
01 -
1/4 cup melted unsalted butter
02 -
26 Oreo cookies (with both cream and biscuit), about 2 cups crushed up
→ Kahlua Cheesecake Mix
03 -
Hot water for the baking bath
04 -
2 large egg yolks, bring to room temp
05 -
3 big eggs, let them sit at room temperature
06 -
1 cup sour cream, go for full-fat and let it warm up
07 -
1 cup regular white sugar
08 -
24 oz full-fat brick cream cheese, leave it on the counter until soft
09 -
1/4 cup Kahlua (add a tablespoon or two more if you’re feeling it)
10 -
2 teaspoons of instant coffee
→ Chocolate Topping
11 -
3 tablespoons cream
12 -
3 tablespoons Kahlua or swap for extra cream
13 -
6 oz dark or semi-sweet chocolate (aim for 50-70% cacao), chop it up nice and small
# Step-by-Step Guide:
01 -
Set your oven to 350°F (180°C). Go for 325°F (170°C) if you’re using convection. Grab a 9-inch springform pan and wrap it in several layers of foil all over, including the bottom. This stops water leaks.
02 -
Smash up the Oreos (filling and all) into tiny crumbs—either in a bag with a rolling pin or in a food processor. Mix the crumbs with your melted butter until it holds together.
03 -
Push the crumb mix into the bottom of the pan and build up a little edge around the sides. Bake it 8 minutes, then pull it out but don’t unwrap the foil. Keep your oven on.
04 -
Mix instant coffee into the Kahlua in a small bowl so it totally disappears.
05 -
With a mixer in a big bowl, blend the cream cheese and sugar till it’s all silky. Add in the sour cream and blend again. Pour in the Kahlua-coffee mix while running your mixer slowly. Try some batter—if you want, splash another tablespoon or two of Kahlua.
06 -
In a different bowl, whisk the eggs and extra yolks. Beat these into your cream cheese mix in a couple rounds. Blend just enough to get it mixed with no streaks.
07 -
Put your wrapped pan with crust into a bigger roasting pan. Pour your cream cheese mix in and smooth the top. Add hot water to the outer pan so it comes about halfway up the sides.
08 -
Bake for about 50-60 minutes. When you shake the pan gently, the center should jiggle a bit but not look soupy.
09 -
Turn off the oven and keep your cheesecake inside with the door closed for an hour. Pull out the roasting pan and let the cheesecake hang out in the bath until the water cools. Move the pan to a wire rack and let it get just warm.
10 -
Seal the pan with foil or wrap. Pop it in the fridge and leave it for a good 6 hours or overnight to set up fully.
11 -
Toss your chopped chocolate into a heatproof bowl. Warm your cream and Kahlua until it’s hot, pour it over the chocolate, and let everything sit a bit. Whisk until super smooth. If you see lumps, microwave for a few seconds and stir.
12 -
Take the cheesecake out of the fridge. Get rid of the foil. Run a thin, sharp knife around the edges, open the pan, and gently remove. Wipe off any moisture on top.
13 -
Pour the chocolate ganache on top, spreading it out and letting some spill over the edge. Chill till the ganache sets. When you’re ready, use a sharp knife (wipe it between slices) to cut and serve.
# Additional Notes:
01 -
For the best texture, always use the block type of full-fat cream cheese. Let your dairy and eggs warm up before mixing so your batter turns out nice and smooth.
02 -
Want a thinner cake? Go for a 10-inch springform, but shave the bake time down to about 40-50 minutes. Avoid an 8-inch pan—there’s just too much batter.
03 -
Don’t rush the chill. Give it at least 6 hours, better overnight, or else you won’t get clean slices.
04 -
Pour ganache right before serving or dish it up on the side so everyone can add their own.