Kahlua® Chocolate Cheesecake

My friends would be very upset if I didn't serve this at my annual Cinco de Mayo gathering. This needs to sit in refrigerator at least 8 hours so you may want to make it the day ahead.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 317 Calories

Ingredients

• ½ cup white sugar
• 3 tablespoons heavy whipping cream
• ½ cup heavy cream
• 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
• 3 eggs, room temperature
• 1 cup whipped cream for garnish (Optional)
• 12 ounces cream cheese, room temperature
• 3 (1 ounce) squares milk chocolate, coarsely chopped
• 2 tablespoons Shaved chocolate, to garnish (Optional)

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.

Step 3

Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.

Step 4

Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.

Step 5

Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.

Step 6

Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.