Vanessa
04-01-2001, 06:26 PM
Hi. I read someone wanted a cheesecake with kalhua? I have not tried these but will post them here in case you want to try them.
I think theperson that mentioned this cheesecake was in the Bailey's cheesecake thread? Well here 2 versions.
Chocolate Kahlua Cheesecake
Yield: 10 servings
1 1/2 c Chocolate wafer crumbs
1/4 c Melted butter
2 tb Sugar
1 3/4 c Semi-sweet chocolate chips/chunks, divided
1 c Whipping cream
1/4 c + 2 Tbsp. Kahlua, divided
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
3 Eggs
1 ts Vanilla extract
1 tb Powdered sugar
Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9-inch springform pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool. Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended. In another bowl, beat cream cheese, cocoa and sugar until fluffy. Add first mixture to the second and blend well. Add eggs one at a time, mixing well after each addition, and vanilla. Pour over prepared crust and bake 10 minutes at 400F. Decrease to 275F and bake another 45 minutes. Remove from oven to cool: loosen cake from rim of pan and remove.
Melt remaining chocolate. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua, mixing well. Spread on top of cake and refrigerate six or so hours. Before serving, beat remaining whipping cream with the powdered sugar and garnish cake by piping it on and decorating with a few remaining chocolate chips. Refrigerate leftovers.
KAHLUA MARBLED PUMPKIN CHEESECAKE
Yield: 10 servings
3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered surgar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua
In a bowl, combine gingersnap and graham cracker crumbs with powdered
sugar and butter. Toss to combine. Spread evenly onto bottom of
8-inch springform pan. Bake at 350 degrees F 5 minutes. Cool. In
mixer bowl, beat cream cheese until smooth. Gradually add granulated
sugar and beat until light. Add eggs, one at a time, beating until
well after each addition. Transfer 1 cup mixture to seperate bowl and
blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of
pumpkin mixture into prepared crust. Top with half of cream cheese
mixture. Repeat layers using remaining pumpkin and cream cheese
mixtures. Using table knife, cut through layers with uplifting motion
in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven
door, let cake stand in turned off oven 1 hour. Remove from oven and
cool, then chill. Remove from pan.
I think theperson that mentioned this cheesecake was in the Bailey's cheesecake thread? Well here 2 versions.
Chocolate Kahlua Cheesecake
Yield: 10 servings
1 1/2 c Chocolate wafer crumbs
1/4 c Melted butter
2 tb Sugar
1 3/4 c Semi-sweet chocolate chips/chunks, divided
1 c Whipping cream
1/4 c + 2 Tbsp. Kahlua, divided
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
3 Eggs
1 ts Vanilla extract
1 tb Powdered sugar
Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9-inch springform pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool. Heat in a bowl or pan over boiling water 2/4 cup chocolate chunks until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended. In another bowl, beat cream cheese, cocoa and sugar until fluffy. Add first mixture to the second and blend well. Add eggs one at a time, mixing well after each addition, and vanilla. Pour over prepared crust and bake 10 minutes at 400F. Decrease to 275F and bake another 45 minutes. Remove from oven to cool: loosen cake from rim of pan and remove.
Melt remaining chocolate. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua, mixing well. Spread on top of cake and refrigerate six or so hours. Before serving, beat remaining whipping cream with the powdered sugar and garnish cake by piping it on and decorating with a few remaining chocolate chips. Refrigerate leftovers.
KAHLUA MARBLED PUMPKIN CHEESECAKE
Yield: 10 servings
3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered surgar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua
In a bowl, combine gingersnap and graham cracker crumbs with powdered
sugar and butter. Toss to combine. Spread evenly onto bottom of
8-inch springform pan. Bake at 350 degrees F 5 minutes. Cool. In
mixer bowl, beat cream cheese until smooth. Gradually add granulated
sugar and beat until light. Add eggs, one at a time, beating until
well after each addition. Transfer 1 cup mixture to seperate bowl and
blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of
pumpkin mixture into prepared crust. Top with half of cream cheese
mixture. Repeat layers using remaining pumpkin and cream cheese
mixtures. Using table knife, cut through layers with uplifting motion
in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven
door, let cake stand in turned off oven 1 hour. Remove from oven and
cool, then chill. Remove from pan.