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Kahlua Chocolate Cream Cheese Cake

16 Lady Fingers
6 OZ semisweet Belgium chocolate melted
2 packages cream cheese at room T° (Philadelphia recommended)
11/2 cup sugar
1/2 tea spoon vanillin
4 large eggs
1/2 cup sour cream (Breakstone recommended)
1/2 cup Kahlua liqueur
Olive oil or one table spoon melted butter

1/2 cup walnuts chopped
1/2 cup pecans
8oz Butterscotch or Caramel topping

Preparation time: 15 min
Baking time: 60 min

Oil 9.5”x14” Pyrex form. Place Lady finger on the bottom.
Beat cream cheese until soften. Add sugar with vanillin and mix well. Add eggs, sour cream, melted chocolate and Kahlua liqueur. Blend all ingredients to a smooth butter.
Pour the mixture into the baking pan. Place pan in the roasting pan and feel with warm water to about half way up the baking pan. Bake in the oven about 60 min. Top of the cheese cake should be set, but underneath should be soft and wobble. Chill before serving.

Place Butterscotch topping and walnuts into saucepan and bring to boiling point. Boil for 2-3 min on medium heat Remove from heat and pour over the cool cake. Cool and serve.

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