• Cooking Time:
  • Servings: 12
  • Preparation Time:



  • 5 pkgs. (8 oz. each) cream cheese, softened
  • 1-3/4 cups sugar
  • 1 cup sifted cocoa
  • 3 large eggs
  • 1/2 cup whipping cream
  • 2 tablespoons Kahlua
  • 1-1/2 tablespoons Frangelico
  • 1 teaspoon vanilla
  • Glaze:
  • 1/4 cup Kahlua
  • 1/4 cup Frangelico
  • 2 tablespoons rum
  • 12 ounces bittersweet chocolate
  • 1/4 cup whipping cream
  • 1/4 cup butter


  • ne bottom of 9-in. springform with waxed paper. Spray paper with Pam. Beat cream cheese and sugar until smooth. Gradually mix in cocoa. Beat in eggs one at a time. Gradually add cream, liqueur, and vanilla - beat until smooth. Pour into prepared pan. Bake at 300ºF until outer 3 inches of cake puffs and center is gently set but moist looking, about 1 hour 30 minutes. Cool on rack. cover and chill at least 6 hours. Glaze: Boil liqueur and rum until reduced to 1/4 cup, about 3 minutes. Reduce heat to low and add chocolate, cream, and butter. Stir until smooth. Cool until mixture is thick but pourable, stirring occasionally about 45 minutes. Remove cake from pan. Pour glaze over cake. Spread over top and sides covering completely. Chill until firm at least 2 hours. Invert cake on serving platter.

Categories: Cheesecake 
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