It’s a new year! New beginnings and new experiences are on the horizon. Last year was amazing, and life is going to have to get pretty crazy good to beat it. To celebrate the ending of a wonderful year and the beginning of a better one, I made Kahlua Cheesecake.
Oh yes, coffee, chocolate, and cream cheese…I don’t think you can go wrong with that. 🙂 I didn’t make Kahlua like it is traditionally made (perhaps a later pursuit), but just added the ingredients directly to the cheesecake batter for the same flavor. My cheesecake cracked pretty badly this time, but it certainly didn’t affect the flavor.
As far as flavors of cheesecake go, anything fruit is on the top of my list, but this Kahlua one comes in right under. I use my all-time favorite Graham Crust in this recipe, switching up the cocoa powder for black cocoa. The result – Oreo crust. Get your mixing bowls dirty, and go make some cheesecake!
- 5 (8 oz.) packages Cream Cheese, softened
- 5 Eggs
- 1/4 cup Vodka
- 2 tsp. Vanilla
- 1 TBSP. Instant Coffee
- 2 TBSP. Cocoa Powder
- 1 1/2 tsp. Stevia
- 1/2 cup Coconut Flour
- 1/2 cup Black Cocoa Powder
- 1/4 tsp. Salt
- 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 3/4 tsp. Stevia
- 1 tsp. Blackstrap Molasses
- 2/3 cup Butter, melted
- 1 Egg
- 1. Preheat your oven to 350°F and mix together the dry ingredients for the crust. Add the wet ingredients and mix well. Press out into a 11" cheesecake pan and bake for 7 min. Tip: I wet my hands before and during pressing out the cheesecake crust to keep the dough from sticking to my hands.
- 2. Let's get your filling ready, while the crust is baking. Put the cream cheese into a large bowl, and beat until smooth.
- 3. Add everything except the eggs, and mix well.
- 4. Add the eggs, one at a time, mixing on low speed. Do not over mix.
- 5. Pour the filling into the crust and tap it on the counter a few times to get the air bubbles out.
- 6. Bake for 25 min. or until done.
- 7. Let it cool, and refrigerate for at least 24 hr. before serving.