Decadent Layered Cheesecake and Kahlua Chocolate Pudding Cake

 

If you are looking for the ultimate, decadent dessert, look no further, as this is the one.  If you have time to devote to making each layer of love, this will be well worth it.  I wanted to make a special birthday cake, not the run of the mill chocolate cake with white icing.  No, something powerfully tempting!

It took me three days to pull it together, tho if you have more available time than I do, two days should work.  The end result was awesome!  Creamy dense texture, Kahlua chocolate pudding layered on a thin cheesecake layer on a Frangelico crust; a multi-layered sensory experience!  Cut a piece and grab two forks!

Decadent Layered Cheesecake & Kahlua Chocolate Pudding Cake

Adapted from Guilty Kitchen

For the Crust:

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
1 1/2 oz Frangelico Liquor

For the Cheesecake Layer:

1/4 cup whole milk
1 tablespoon gelatin powder
8 oz cream cheese, room temperature
2 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sugar
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon cornstarch
1 tablespoon Frangelico Liquor

For the Kahlua Chocolate Pudding Layer:

1/4 cup cornstarch
1/2 cup sugar
1/3 teaspoon salt
1/3 cup dark chocolate cocoa powder
3 cups whole milk
1 tablespoon gelatin
6 oz semi-sweet chocolate, roughly chopped
1 teaspoon vanilla
2 oz Kahlua

For the Topping:

1 cup heavy cream
1 tablespoon sugar
1 teaspoon Frangelico
1 oz dark chocolate shavings

Preheat oven to 350 degrees.  In a large bowl, mix graham cracker crumbs, melted butter, sugar and Frangelico.  Press into the bottom of a 9 inch springform pan.  Bake for 8 minutes and remove from oven to cool slightly.

In a small bowl, pour 1/4 cup whole milk, sprinkle gelatin over and let rest 5-10 minutes.  In a separate bowl, cream together cream cheese, sour cream, sugar and eggs.  Add in salt, baking powder, baking soda,vanilla, Frangelico and cornstarch.  Mix in gelatin/milk mix.  Beat over medium speed until well combined.  Pour cheesecake mixture over baked crust in an even layer.  Bake cheesecake for 20-25 minutes until lightly browned but still wiggly in the center.  Remove from oven and cool completely before placing in the refrigerator.  Refrigerate overnight before adding the next layer.

Kahlua Chocolate Pudding Layer:

Pour 1/2 cup of the milk in a small bowl, sprinkle the gelatin over and allow to sit for 5-10 minutes.

Combine cornstarch, sugar, salt and cocoa powder in top of a double boiler.  Slowly whisk in the milk, making sure to use a spatula to scrape the sides and bottom to fully incorporate all ingredients.  Maintain slow simmering water in the bottom of the double boiler as you whisk occasionally for about 15-20 minutes till the pudding thickens.  Add in the chopped chocolate and gelatin/milk mixture and whisk for another 3 minutes.  Remove from heat and stir in vanilla and Kahlua.  Pour over cooled cheesecake layer and allow to cool and firm up uncovered in the refrigerator, at least 3 hours.

For the topping:

In a chilled bowl, beat with a mixer the cream.  As it begins to thicken, add in the sugar and Frangelico.  Continue to beat until stiff peaks form.  Spread over firm pudding layer and grate chocolate for garnish.

4 thoughts on “Decadent Layered Cheesecake and Kahlua Chocolate Pudding Cake

  1. hi linda. it’s maria and maritza i havent’ stoped talking about the cake to all my friends at work and to marilyn. as a matterof fact i’m getting ready to forward your recepi to her now. looking forward to seen you. love maritza & maria

  2. Hi Linda, It’s Maria. I just showed your website to Scott and we’re having fun looking through all the great recipes.

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