Why have I waited so long to make Kahlua Cheesecake Brownies? I’ve baked with Kahlua quite a bit but never thought to combine my two favorite things. Cheesecake and brownies!
I finally opened my Kahlua bottle from our last Mexico trip and whipped these brownies up just in time for Friday night. I have no plans this weekend other than refusing to get dressed until noon at the very earliest.
I used my go-to Ghirardelli triple chocolate brownie mix and added a splash of Kahlua. Normally I find this mix at Costco but last shopping trip they must have been out or I walked right passed it. Amazon saved the day! The cheesecake layer has Kahlua and a bit of instant coffee powder. Even though there is two parts to this dessert it comes together fairly quick. I saved a bit of the brownie mixture to swirl over top before baking but that step is completely optional. Happy weekend!
- 1 brownie mix, prepared as directed plus 1 tbsp kahlua. See notes
- 1 - 8oz package cream cheese, softened
- ⅓ cup sugar
- ½ tsp instant coffee powder
- ½ tsp vanilla extract
- 2 tbsp Kahlua
- 1 egg
- Preheat the oven to 325 degrees and line an 8 inch baking pan with foil or parchment. Spray lightly with cooking spray.
- Prepare the brownie mix as directed and add a tablespoon of Kahlua.
- In a seperate bowl combine the softened cream cheese and sugar. Mix this until light and fluffy, scraping down the sides as necessary.
- Add the coffee powder, vanilla, kahlua and egg. Mix until combined.
- Pour the brownie batter into the baking pan, saving a small amount if you want the swirled effect.
- Evenly pour the cheesecake batter over top. Add the remaining brownie batter.
- Bake for 45 minutes. Cool and refrigerate until serving.
