Eggnog Kahlua Cheesecake With a Gingersnap Crust
Prep time: 30 Min
Cook time: 1 Hr
Yield: 8-12 serving(s)
Ingredients:
Crust:
3/4 box gingersnap cookies (16 oz box; use 12 oz)
- about 1 sleeve of graham crackers
1 cup sweet pecans
7 tablespoons butter
1/4 teaspoon cayenne pepper
1 dash sea or kosher salt
Cheesecake:
3 boxes of cream cheese, 8 oz each
1 cup sugar
4 - eggs lightly beaten
1 cup eggnog
1 tablespoon pure vanilla extract
2 tablespoons Kahlua
1 tablespoon rum flavoring
Caramel Topping:
1 cup butter
1/2 cup evaporated milk
1 1/2 cups light brown sugar
1 teaspoon vanilla extract
Directions:
Heat oven to 375 and butter a 9-10" springform pan. Set aside.
In a food processor bowl, process the gingersnaps. Put aside in another bowl. Then process the graham crackers. While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
Add back in gingersnaps and slowly add butter til processed to crumb form. Press into a springform pan to about 1" up the side.
Bake 10-12 min until lightly brown.
In a clean food processor bowl, add cream cheese until smooth. Add sugar until combined. Then add eggs, scraping down sides until combined. Add eggnog, vanilla, rum flavor, and Kaluha until combined.
Pour filling into the crust.
Bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave the door ajar and let sit for 1 hr.
Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen the sides and refrigerate overnight.
Make the caramel topping the next day, before serving. To make the caramel topping, melt the butter in a saucepan.
Add the milk and sugar; let it come to a boil. Let it boil until the sugar is all melted, stirring constantly. Take off the burger and add the vanilla. Continue stirring until the mixture coats the back of the spoon.
Drizzle sauce over cheesecake. Then cut and serve.
Recipe courtesy of Just a Pinch.com
