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Irresistible Kahlua Extract Cheesecake with Oreo Crust

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Indulge in a rich and creamy Kahlua Extract Cheesecake with a buttery Oreo crust that elevates any occasion. This dessert combines sophisticated flavors with a playful crunch, making it a guaranteed crowd-pleaser.

Ingredients

Scale
  • 32 ounces (about 4 blocks) of full-fat cream cheese, softened
  • 1 ½ cups (300g) of granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup (120g) of full-fat sour cream, at room temperature
  • 2 tablespoons of Kahlua extract
  • 1 teaspoon of vanilla extract
  • 25–30 Oreo cookies, crushed (the entire cookie, including the cream filling)
  • ½ cup (113g) of unsalted butter, melted

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil.
  2. In a food processor, pulse about 25-30 Oreo cookies until they are finely ground into crumbs, yielding about 2 cups of crumbs.
  3. In a medium bowl, combine the Oreo crumbs with ½ cup of melted unsalted butter. Mix until the crumbs are thoroughly moistened.
  4. Press the mixture evenly into the bottom of your prepared springform pan and bake for 8-10 minutes. Remove from the oven and let it cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
  6. Gradually add the granulated sugar to the cream cheese, beating until just combined and smooth.
  7. Reduce the mixer speed to low and beat in the sour cream, Kahlua extract, and vanilla extract until just incorporated.
  8. Add the eggs one at a time, beating on low speed only until each egg is just combined. Be careful not to overmix.
  9. Pour the cheesecake batter over the cooled Oreo crust in the springform pan.
  10. For a water bath, place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  11. Transfer the roasting pan with the cheesecake to the preheated oven and bake for 60-75 minutes until the edges are set but the center jiggles slightly.
  12. Once baked, turn off the oven and prop the oven door open slightly. Leave the cheesecake in the oven for 1 hour to cool gradually.
  13. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for another 1-2 hours.
  14. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  15. Once thoroughly chilled, carefully remove the sides of the springform pan and slice with a warm, clean knife.
  16. Serve the cheesecake as is, or garnish with whipped cream, chocolate shavings, or extra crushed Oreos.

Nutrition

Keywords: Ensure all ingredients are at room temperature for the best texture. Avoid overmixing the batter once the eggs are added to prevent cracks in the cheesecake.

Find it online: https://softtasty.com/irresistible-kahlua-extract-cheesecake-with-oreo-crust/