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Brownie Bottom Kahula Cheesecake

A decadent adult dessert

<img style="width: 227px; height: 170px;" src="http://www.cakestobake.com/article_images/4716c9da-3fcf-fde8-736d-0000611ffefb_img_9234_article.jpg"> I was so proud that this cheesecake did not have any cracks. My husband said I needed to put a topping on it as it is the icing on the cake. <img style="width: 260px; height: 195px;" src="http://www.cakestobake.com/article_images/0952f025-48f3-6229-037b-000079c3fae4_img_9243_article.jpg"> A side view <img style="width: 234px; height: 176px;" src="http://www.cakestobake.com/article_images/432c5b9a-5454-8fa8-b2fe-000022094173_img_9249_article.jpg"> This recipe is a combination of two recipes. Here is the recipe that I used for the crust <a href="http://allrecipes.com/recipe/brownie-bottom-cheesecake/Detail.aspx">http://allrecipes.com/recipe/brownie-bottom-cheesecake/Detail.aspx</a> This is the inspiration for the <a href="http://cakestobake.com/articles/kml9876/TwoToneCheesecake.html">cheesecake filling</a>. I then added Kahula until I reached the desired taste. I made this cheesecake for a coworker of my husband. So I sadly will not get to taste test it and find out if it needs any tweaking. Though I know the person receiving it will be sure to let me know what needs to be changed about the recipe. He is actually the one who requested this particular combination. According to my husband's coworkers this cheesecake was given rave reviews. One said it was the best cheesecake I have made yet. Another said the Kahlua flavor was just right but to add a caramel swirl or caramel chips on top. When I make this again I will def try that as I as usual did not get to try a piece. Apparently it was devoured at lunch time. Ingredients Brownie Bottom <ul><li>4 (1 ounce squares) of unsweetened baking chocolate</li><li>1/2 cup of butter</li><li>1 1/2 cups of sugar</li><li>2 eggs</li><li>1/4 cup of milk</li><li>1 teaspoon of vanilla</li><li>1 cup of flour</li><li>1/2 teaspoon of salt</li></ul> Filling <ul><li>4 packages (8 oz each) cream cheese, softened</li><li> 1 3/4 cups of granulated sugar</li><li> 3/4 cup heavy whipping cream</li><li> 4 eggs lightly beaten</li><li>3/4 cup of Kahlua (I used Kahlua Especial) </li></ul> Topping 4 squares (1 ounce each) semisweet chocolate that has been finely chopped 1/2 cup of heavy whipping cream Directions Brownie Bottom <ol><li>Preheat the oven to 325 degrees F. </li><li>In a small pan over low heat melt the chocolate and the butter. (I chop the chocolate and butter into small pieces so that it melts faster) Stir until melted and combined.</li><li>Next add 1-1/2 cups of sugar and mix well.</li><li>Pour the chocolate mixture into a mixing bowl and add the 2 eggs, one at a time, mixing on low speed after each addition just until blended. </li><li>Then add the milk and the vanilla; mix well. </li><li>Combine the flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake for 25 minutes.</li></ol>Filling <ol><li>In a large mixing bowl, beat the cream cheese and sugar until smooth. </li><li>Gradually beat in the cream. </li><li>Next add the eggs; beat on low speed until combined.</li><li>Finally add in the Kahlua and beat on low until combined.</li><li>Pour on top of the brownie bottom and bake at 325 for 55-60 minutes or until the center is almost set. </li><li>Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer</li></ol>Topping <ol><li>Place the chopped chocolate in a small bowl to make the topping. </li><li>In a small saucepan, bring the cream to a boil. Pour over the chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Cover and chill overnight. Remove sides of pan. </li></ol>

Chocolate Lovers Cheesecake

By kml9876 | Published on July 24, 2008 | 0 comments | Categories: Cheesecake

A cheesecake to satisfy the chocolate lover in you

Cookie Dough - This will later be used in the cheesecake. This recipe is from the back of the Ghirardelli Chocolate Chips bag.
Ingredients

1 bag (11.5 oz) 60% cacao bittersweet chocolate chips
6 tbsp (3/4 stick) unsalted butter
3 eggs
1 cup of granulated sugar
1/3 cup all purpose flour
1/2 tsp baking powder
1 bag (12 oz) semi-sweet chocolate chips

In a double boiler over hot water, melt the bittersweet chocolate chips and the butter.
In a large bowl with an electric mixer, beat eggs and sugar until thick. Stir in the chocolate mixture.
In a small bowl, stir together the flour and baking powder. Stir into the chocolate mixture.
Gently mix in the semi-sweet chocolate chips
Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. The dough will be very soft. Use the plastic wrap to hold the dough in a log shape. Wrap the dough tightly in the plastic wrap. Place the logs into the fridge for at least one hour or until firm

I have modified this existing cheesecake recipe for this creation http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
Ingredients for the Cheesecake

Crust
1 1/2 cups chocolate graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling
4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
12 squares semisweet chocolate, melted and cooled

In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Stir in melted chocolate. Add small pieces of the cookie dough into the cheesecake batter. Add as much or as little cookie dough as you like. Use any leftover cookie dough to bake into cookies (see Ultimate Chocolate Cookie recipe for baking instructions)
Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.

Ingredients for topping
4 squares (1 ounce each) semisweet chocolate that has been finely chopped
1/2 cup of heavy whipping cream
1/3 cup of peanut butter chips

1. In a small saucepan, bring the cream to a boil.
2. Pour over the chocolate. Whisk until smooth.
3.In a small microwave safe bowl melt the chips.
4. Pour the chocolate on top of the cheesecake.
5. Drizzle the melted peanut butter chips across the chocolate topping.
6. Using a toothpick swirl the peanut butter into the chocolate.