Cheesecake Factory Sugar-Free Kahlua Coffee Cheesecake

Only half the calories of the Cheesecake Factory version and 879 83 carbs

You asked, and I do my best to deliver.

Well, not to your house because of the restraining order–but really I’m joking. Maybe.

Friends asked me to come up with a Kahlua cheesecake akin to the one sold at Cheesecake Factory, so with a little help from this site, I set to work and put together a cheesecake that’s as delicious as it is caffeinated.

I love it so much I gave some away to friends, too, and the email she sent back sang its praises:

You know, I am always hesitant about “coffee” like things, but I must say the cheesecake was good.  I just had a piece.  [Hubby] is going to go NUTS over it.  He LOVES coffee stuff.  You did a good job.  It was sweet and rich, so I could see how you’d say it was for about 20.  But yummy.  Thanks for sharing.  You really do love us don’t you!

Of course I do! I love my friends, and that’s why I do what I do.

I hope you love this recipe, too!

I made the brownie crust (below), but it’s really almost too rich and too coffee-ish, so I’m throwing in my standard cookie cheesecake crust as an easy stand-by, since you don’t have to assemble the cheesecake later with it; you simply bake the crust with the cheesecake in it and schmear on the mousse afterwards, and.. and… you’re welcome.

Cheesecake Factory’s Kahlua cheesecake comes in at 879 calories and 83 carbs. Mine comes in at only 354 calories and only roughly 7.5 carbs.

I am sharing the brownie crust anyway if you want more richness and coffee oomph (the friend review up top was with the brownie crust, and she loved it, so…

Cheesecake Factory Kahlua Coffee Cheesecake

The base

My Chocolate Crust…or…
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
4 Tbsp sugar equivalent substitute
4 Tbsp butter, melted
2 Tbsp unsweetened cocoa

Process nuts together until they resemble coarse, crushed graham crackers. Mix with butter, cocoa and sugar substitute. Press in bottom of a 10” springform pan lined with parchment paper. Place in the fridge to await the cheesecake layer before baking.

…The brownie bottom option
1 cup  sugar equivalent in a substitute
1/2 cup coconut flour
2 eggs
1/3 cup unsweetened cocoa
1 Tbsp dried instant coffee granules
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder

Preheat oven to 350 degrees Fahrenheit.

Line an 11-12″ cheesecake springform pan with parchment paper.

Combine all brownie ingredients in a medium mixing bowl with a fork. Place dough in the center of the pan. While wearing a plastic bag over your hand (the dough is really sticky), press out brownie to the edges of the pan. As you press outwards gently, in small motions, peel back the plastic from the brownie mix. This method works best. Bake for 25 minutes. As soon as you can, slide the parchment with the brownie to a cooling rack to cool completely.

This is the brownie bottom post-baking.

Begin work on the filling and the mousse now.

 

The cheesecake filling
4 8-ounce packages cream cheese, softened
1-1/4 cup sugar equivalent
4 eggs
½ cup sour cream
2 Tbsp Kahlua SF syrup
1 Tbsp vanilla extract
1 Tbsp lemon juice

Preheat oven to 325 degrees Fahrenheit.

If using my cookie crust:  Combine filling ingredients in a large mixing bowl, stirring to incorporate all ingredients. Pour into pan. Place in the center of the oven. To prevent cracks, place a shallow pan of water on the rack below during baking. Bake for 70-80  minutes. Let cool completely.

If using the brownie crust:  Line the same cheesecake pan with parchment paper (it should only take about 10 minutes to cool down completely once the brownie bottom is removed.).

Combine filling ingredients in a large mixing bowl, stirring to incorporate all ingredients. Pour into pan. Place in the center of the oven. To prevent cracks, place a shallow pan of water on the rack below during baking. Bake for 70-80  minutes. Let cool completely.

A lesson in gravity: The cheesecake out of the oven looks like this…

…but it will often fall and look like this. Don’t panic. It’s fine.

Chocolate Mousse
1 tsp unflavored gelatin
1 Tbsp cold water
1/2 cup  sugar equivalent in a substitute
1 cup heavy white whipping cream
2 Tbsp boiling water
1/3 cup unsweetened cocoa
2 tsp vanilla
2 tsp espresso coffee grounds

In a small bowl, combine cold water with gelatin, until gelatin dissolves. Add boiling water, stirring to dissolve. Set aside.

In a large mixing bowl, combine sweetener, whipping cream, cocoa, vanilla and espresso. Mix on high-speed until stiff peaks form, scraping the sides of the bowl to incorporate ingredients. Add the gelatin mix. Whip again for about a minute to incorporate. Refrigerate until needed.

Crust, cheesecake and mousse ready for assembly

 To assemble:

If you use my cookie crust: Leave cooled cheesecake in the springform pan and smooth mousse across the top. Refrigerate for at least 2-4 hours before unmolding and serving.

If you use the brownie crust: Remove the cooled cheesecake from the springform pan by carefully sliding to a flat plate. Gently place the brownie layer onto the bottom of the cheesecake mold. Carefully slide the cheesecake onto the brownie layer. Place the sides back onto the cheesecake form. Spread the mouse to the edges of the pan. Refrigerate for 2-4 hours or until firm.

Makes 16 servings.

Nutritional Information:

Per 1/16 Kahlua Cheesecake with Cookie Crust: Calories: 468.6, Carbohydrates: 8.45 g, Fiber: 3 g, Net Carbohydrates: 5.45 g, Protein: 9.55 g, Fat: 34.6 g

Per 1/16 Kahlua Cheesecake with Brownie Crust: Calories: 354.5, Carbohydrates: 9.85 g, Fiber: .2.1 g, Net Carbohydrates: 7.75 g, Protein: 7.76 g, Fat: 31.7 g

Per 1/16 of cookie crust only: Calories: 95.8, Carbohydrates: 2.8 g, Fiber: .9 g, Net Carbohydrates: 1.9 g, Protein: 1.8 g, Fat: 9.2 g

Per 1/16 of brownie crust onlyCalories: 77.5, Carbohydrates: 4.2 g, Fiber: 1.8 g, Net Carbohydrates: 2.4 g, Protein: 1.65 g, Fat: 6.3 g

 Per 1/16 of cheesecake filling onlyCalories: 242, Carbohydrates: 3.8 g, Fiber: 0 g, Net Carbohydrates: 3.8 g, Protein: 6.1 g, Fat:  22.5 g

Per 1/16 of mousse onlyCalories: 35, Carbohydrates: 1.85 g, Fiber: .3 g, Net Carbohydrates: 1.55 g, Protein: .o1 g, Fat: 2.9 g

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Comments

  1. Oh, how I drool!
    I will have to find kahlua sugar free syrup, that’s all!
    Yum, yum!

    Thank you, Jamie!!! You are the best! we love you!

    Regards,
    Glad

  2. That? Looks incredible. You’re my hero <3

  3. I just bought some Da Vinci Kahlua syrup a few weeks ago, so I could make LC White Russians. :D This cheesecake would be another great use for it!

  4. The recipe looks so good, but how do you slide a cheesecake onto a brownie crust without breaking it? The cheescake cannot be baked on top of the brownie crust?

    • The brownie has to be baked separately, and the cheesecake is slid from the pan to a slick surface (probably sprayed with a cooking spray) and then slid onto the crust. This is why I also share the cookie crust; it can be baked with the cheesecake for less work and possible mess.

  5. This is so exciting…..cheesecake is my favorite dessert ever!

  6. Hi Jamie, this looks great! I wondered what kind of sugar substitute you’ve used with the most success.

  7. Thank you!!!

  8. Problem is. . .I’d eat the whole thing in 2 days. Breakfast lunch dinner, snacks…

    • I gave away a bunch of mine because I didn’t want to have to freeze it and I didn’t want to feel beholden to eat it. Making a smaller amount would be a great idea, especially for one.

  9. cant wait to find sf kalua maybe netrition.com..kaula and cheesecake are my favorites could eat cheesecake everyday love love your recipes

  10. This looks wonderful, can’t wait to try it. I bought some SF Davincis Kahlua at HomeGoods, they sometimes have different flavors, always a good place to check if you have one of their stores in your neighborhood. After buying the Kahlua flavor I found out it is really good in your coffee for a little treat!

  11. Obviously the cheesecake looks amazing. What’s more important is that I really appreciate the time you took to break it all down. The two different crusts, the directions for both, the nutritional value for both. Thank you!

  12. Excellent! I wanted to do a cheesecake with chocolate so now I can. I got lazy over the weekend and didn’t do one. This recipe takes the guesswork out of it. Thanx Jamie!!

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