This chocolate and coffee cheesecake is the perfect way to finish off a dinner although I do look forward to leftovers for my morning tea the next day.
I made this cheesecake for my husband for Valentine's day. I asked him how many stars to give and he said 3. I did add a cookie crust. The cake was okay, but I was disapointed. You could tell there was a coffee taste to it (and I doubled the liquior) but we couldn't taste the chocolate at all. And I expected it to be really pretty, light brown with chocolate swirls, but it was instead a light brown with a darker brown bottom. My husband ate it, but said it wasn't my best. Thanks anyway though. - 27 Feb 2004 (Review from Allrecipes USA and Canada)
This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought "HEY the more cream cheese the better!". But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake! - 31 Jan 2004 (Review from Allrecipes USA and Canada)
wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great. - 28 Sep 2011 (Review from Allrecipes USA and Canada)