Velvet Kahlua Cheesecake Delight
Indulge in the rich flavors of this Velvet Kahlua Cheesecake Delight, a luxurious dessert that combines the creamy smoothness of light cream cheese with the aromatic notes of Kahlua and vodka. The crunchy base, made from vanilla wafers and toasted pecans, provides the perfect contrast to the velvety filling. Topped with a silky layer of light sour cream and an optional sprinkle of toasted coconut, this cheesecake is an impressive centerpiece for any gathering. Whether it's a holiday celebration or a casual dinner party, this mouthwatering cheesecake is sure to make a lasting impression.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
butter
1 tablespoon (melted)
milk
1 tablespoon (combined with butter)
sugar
3 tablespoons (for crust mixture)
Kahlua
2 tablespoons (for crust mixture)
vanilla wafers
28 (crumbed)
pecan pieces
1/4 cup (crumbed)
light cream cheese
3 (8 ounce) packages (softened)
sugar
3/4 cup (for filling)
salt
1/2 teaspoon (for filling)
vanilla extract
1 1/2 teaspoons (for filling)
eggs
3 (beaten in)
Kahlua
1/4 cup (for filling)
vodka
2 tablespoons (for filling)
light sour cream
2/3 cup (for topping)
toasted flaked coconut
2/3 cup (optional topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a skillet over low heat, combine 1 tablespoon of butter, 1 tablespoon of milk, and 3 tablespoons of sugar. Stir until the butter is melted and the sugar is dissolved.
3
Add 2 tablespoons of Kahlua to the skillet and continue to heat while stirring constantly for about 2 minutes. Remove from heat and set aside.
4
In a blender or food processor, pulse together 28 vanilla wafers and 1/4 cup of pecan pieces until you achieve fine crumbs.
5
Pour the melted butter mixture into the crumb mixture and pulse briefly until well blended.
6
Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
7
In a large mixing bowl, beat 3 packages of light cream cheese on medium speed until smooth and creamy.
8
Gradually add in 3/4 cup of sugar, 1/2 teaspoon of salt, and 1 1/2 teaspoons of vanilla extract. Mix until fully combined.
9
Add the eggs one at a time, beating well after each addition to ensure a light texture.
10
Stir in 1/4 cup of Kahlua and 2 tablespoons of vodka until fully incorporated.
11
Pour the cheesecake filling over the prepared crust in the springform pan. Set the pan on a baking sheet to catch any drips.
12
Bake in the preheated oven for 45 minutes. The center may still have a slight jiggle.
13
Remove from the oven and allow to cool for 5 minutes.
14
Spread 2/3 cup of light sour cream evenly over the top of the cheesecake. If desired, sprinkle with 2/3 cup of toasted flaked coconut.
15
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set properly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Velvet Kahlua Cheesecake Delight?
This dessert features a rich and creamy filling flavored with Kahlua and vodka, supported by a vanilla wafer and toasted pecan crust.
How many servings does this cheesecake recipe yield?
The recipe is designed to serve 12 people.
What temperature should I set my oven to?
The oven should be preheated to 350°F (175°C).
What size pan is required for this recipe?
A 9-inch springform pan is needed to form the cheesecake.
How many vanilla wafers are needed for the crust?
The recipe calls for 28 vanilla wafers.
What kind of nuts are used in the base?
1/4 cup of pecan pieces are pulsed into the crust mixture.
How much Kahlua is used in the crust?
2 tablespoons of Kahlua are added to the crust mixture.
How much Kahlua is used in the filling?
1/4 cup of Kahlua is stirred into the cheesecake filling.
Is there any other alcohol in the filling besides Kahlua?
Yes, the recipe includes 2 tablespoons of vodka in the filling.
What type of cream cheese should I use?
The recipe specifies 3 packages (8 ounces each) of light cream cheese.
How many eggs are required for the cheesecake?
The recipe uses 3 eggs, added one at a time.
How long should the cheesecake bake?
The cheesecake should bake for 45 minutes.
Should the center of the cheesecake be firm when I take it out of the oven?
No, the center may still have a slight jiggle after 45 minutes of baking.
What is used for the topping?
The cheesecake is topped with 2/3 cup of light sour cream and optional toasted flaked coconut.
How long does the cheesecake need to refrigerate?
It should be refrigerated for at least 4 hours, though overnight is recommended for it to set properly.
How do I prepare the crust crumbs?
Pulse the vanilla wafers and pecans in a blender or food processor until they achieve fine crumbs.
How much sugar is needed for the filling?
The filling requires 3/4 cup of sugar.
What speed should I use to beat the cream cheese?
Beat the cream cheese on medium speed until smooth and creamy.
How much vanilla extract is in the recipe?
The recipe calls for 1 1/2 teaspoons of vanilla extract.
Why should I put the springform pan on a baking sheet?
Placing the pan on a baking sheet helps catch any drips that may occur during the baking process.
How much butter is needed for the crust?
1 tablespoon of butter is used in the crust mixture.
Is milk used in this recipe?
Yes, 1 tablespoon of milk is combined with the butter and sugar for the crust.
How much salt is added to the filling?
1/2 teaspoon of salt is included in the cheesecake filling.
Can I skip the coconut topping?
Yes, the toasted flaked coconut is listed as an optional topping.
How long do I heat the Kahlua mixture for the crust?
Continue to heat while stirring constantly for about 2 minutes after adding the Kahlua.
How much sour cream is used?
The recipe calls for 2/3 cup of light sour cream.
What is the total number of ingredients?
The recipe contains 15 individual ingredients.
How do I ensure the cheesecake has a light texture?
Adding the eggs one at a time and beating well after each addition ensures a light texture.
What kind of sugar is used for the crust?
3 tablespoons of sugar are dissolved into the butter and milk mixture for the crust.
How long should the cake cool before adding the sour cream topping?
Allow the cheesecake to cool for 5 minutes after removing it from the oven before spreading the sour cream.