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Chocolate Kahlúa Cheesecake

A rich chocolate cheesecake with a crumb crust, flavored with Kahlúa and baked in a springform pan.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Kahlúa Cheesecake

Oven325F
Time55 to 65 minutes

Ingredients

Directions

Prepare the crust

  1. Heat oven to 325F.

  2. In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.

  3. Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10-inch springform pan.

  4. Refrigerate the crust.

Make the filling

  1. In a large bowl, combine cream cheese and sugar; beat until smooth.

  2. Add eggs 1 at a time, beating well after each addition.

  3. Add melted chocolate; beat well.

  4. Add remaining ingredients, and beat until smooth.

  5. Pour into crust-lined pan.

  6. Place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking to minimize cracking.

Bake, cool and serve

  1. Bake at 325F for 55 to 65 minutes or until edges are set.

  2. Center of cheesecake will be soft.

  3. Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan.

  4. Allow the cheesecake to cool completely.

  5. Garnish with the reserved crumbs and refrigerate at least 2-3 hours, preferably overnight.

  6. Keeps well in refrigerator for 3 days, probably longer.

Nutrition, whole recipe (rough)

546Calories
10 gProtein
41 gFat
33 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Provides the rich, dense body that sets into a smooth, creamy slice.
Eggs
Set during baking to give the cheesecake its structure.
Semi-sweet chocolate
Adds chocolate flavor and richness to the filling.
Whipping cream
Adds fat and moisture, keeping the filling smooth and tender.
Chocolate wafers
Form the crumb crust that holds the filling.
Kahlua
Adds coffee and liqueur aroma to the filling.

The step that matters

Bake until edges are set, with the center still soft. Overbaking causes the eggs to tighten too much, which leads to cracks and a dry, grainy texture. The center keeps cooking from residual heat as it cools, so pulling it out while the middle still jiggles gives a creamy result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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