Ingredients for Kahlua Mochaccino Cheesecake
- 1 ½ cups Oreo cookie crumbs
- Butter
- ½ cup caramel sauce
- 16 ounces (two 8-ounce packages) cream cheese
- White Sugar
- 3 large eggs
- Kahlua
- Semisweet Chocolate
- Whipped cream, for garnish
- Chocolate Curls
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How to Make Kahlua Mochaccino Cheesecake
- Crush 1 ½ cups Oreo cookies into fine crumbs. Melt ¼ cup (½ stick) unsalted butter. Combine crumbs and melted butter; mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Pour ½ cup caramel sauce evenly over the prepared Oreo crust.
- In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese and ¾ cup granulated sugar until completely smooth and creamy.
- Add 3 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in ¼ cup Kahlua liqueur.
- Melt 4 ounces semi-sweet chocolate chips; stir into the cream cheese mixture until fully combined and smooth.
- Carefully pour the batter into the prepared crust.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Let the cheesecake cool completely on a wire rack before refrigerating.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream, a drizzle of caramel sauce, and grated semi-sweet chocolate before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
70g
Fat
154g
Carbs
12g