Okay, time for a not-so-healthy but extremely delicious dessert. Velvety-smooth Kahlua cream cheese filling is baked on top of a buttery, chocolate cookie crust and then topped with a tangy sour cream layer to provide some balance to this indulgent-tasting dessert.
With my mom’s birthday often falling on the same weekend (and sometimes the same day) as mother’s day, the middle of May always meant having lots of pie around the house, specifically Marie Calendar pies. While there are still frozen Marie Calendar pies you can buy in the store, I’m talking about freshly made ones from the restaurant. Every year my mom would get a fresh Strawberry Pie for mother’s day and a Kahlua Cream Cheese Pie with a chocolate crust for her birthday. As a kid I always preferred the strawberry one, as the coffee and slight alcohol flavors were not up my alley. However, as I have grown up and grown into a coffee addiction, I crave the Kahlua one every May.
Unfortunately a few years ago all the Marie Calendars closed around our house, so my mom had to go without her traditional birthday pie. And that just seemed so wrong. So I started researching Kahlua cream cheese pie, and while there are a bunch of recipes out there, none of them were quite right. Most were chocolate cheesecakes with just a splash of Kahlua and none of them had the tangy sour cream topping that truly takes this cheesecake over the top. So I started mixing and matching various recipes, until I finally came up with the closes version I could to Marie Calendars. And let me say, it’s pretty darn good 😉
Last weekend Bry and I were lucky enough to get to celebrate my mom’s birthday in Denver, so naturally I knew I had to make this pie. However, I was so excited about making it and making sure I took pictures so that I could share it with all of you that I cut the pie into 8 much-too-big slices rather than 12 more appropriately sized ones. It was so good that most of us still finished our slices; however it is a really rich dessert so we were all left feeling Thanksgiving-level-full.
While not a “healthy” recipe, it’s one that brings back a lot of lovely memories. Plus, there’s nothing wrong with an occasional indulgence, especially when shared with people you love.
So here’s a toast to my mom’s birthday for inspiring this sinfully delicious treat!
Sinfully Delicious Kahlua Cream Cheese Pie
- 1.5 cups 150 grams chocolate cookie crumbs (I used Annie’s Chocolate Bunny Grahams)
- 6 Tbsp 87 grams unsalted butter, melted
- 1/4 cup raw cane sugar granulated sugar works too
- 8- oz package original cream cheese softened
- 8- oz package 1/3 less fat cream cheese softened
- 1/2 cup raw cane sugar or granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup 4-oz Kahlua
- 1 cup 8-oz sour cream
- 1 Tbsp raw cane sugar or granulated sugar
- 1/2 tsp vanilla extract
- Pinch salt
- Preheat oven to 350F.
- Pulse chocolate cookies, melted butter, and 1/4 cup sugar in food processor until it forms a thick, sandy consistency. Firmly press into a 9-10″ pie pan.
- Pre-bake pie crust for 10 minutes. Remove from oven and allow to slightly cool while you make the cream cheese filling.
- In a stand mixer, beat cream cheese, 1/2 cup sugar, and 1 tsp vanilla extract on high until smooth and creamy. Beat in eggs until well-combined.
- Pour half of cream cheese mixture on top of pre-baked pie crust.
- Stir in 1/2 cup Kahlua to remaining filling mixture, then pour into pie pan.
- Bake pie for 20-30 minutes or until nearly set.
- Meanwhile, whisk together sour cream, 1 Tbsp sugar, 1/2 tsp vanilla extract and pinch of salt.
- Once cream cheese pie is nearly set, evenly spread sour cream mixture on top then bake a final 10 minutes, or until the middle of pie no longer jiggles.
- Remove cream cheese pie from oven and cool in fridge overnight.
- Slice into 12 equal slices and enjoy!