Recipe for Kahlúa Cream Cheese Pie

Kahlúa Cream Cheese Pie

1. Preheat the oven to 325°F. Melt 4 Tbs butter in a 9″ pie plate (just place it in the oven for a few minutes while pre-heating begins).
2. Crush the cookies. We put them into our dry grains blender so they are really finely crushed.

Note: Famous Chocolate Wafers can be hard to find and are a bit pricey. We sometimes use Oreos, about 22 cookies will make a crust. You can place the whole Oreos in a food processor or whole grains blender, the cream fillings will make the crumbs stick together – so be sure to reduce the butter in the pan (step #1) to only 1 Tablespoon. Using whole Oreos makes a sweeter moister crust.


3. Add the cookie crumbs to the pie pan and proceed to mix and then press against the sides and bottom of the pan to form a pie crust.
4. Whip the Cream Cheese, Sugar and Vanilla for a few minutes until smooth. You might have noticed that I used Neufchatel Cheese. I only did this because of its eat by date. Although the tastes are quite similar, regular cream cheese is preferred for this recipe because it makes a denser, thicker pie filling than the lighter texture that Neufchatel produces.

5. Add the Eggs and beat them into the mixture.

6. Pour 1/2 of the cream cheese mixture into the pie crust.
7. Beat 1/2 cup of Kahlua liquor into remaining cream cheese mixture and then pour it on top of the pie.
Note: you can get creative here and make swirls or a design if you like.

8. Bake for about 30 minutes until the center is set (doesn’t wiggle when gently moved sideways).

What You Can Do

To serve top with whipped cream (spiked with more Kahlua if you like) and a drizzle of chocolate sauce if you like.

Store it in the refrigerator. It can be eaten while warm but, opposite from most pies, it’s waaaaay better cold.

To find out how long pies last see our pie page.

For moist irresistible Kahlúa brownies, see our brownie recipe.