Eggnog Kahlua Cheesecake with and Gingersnap crust

Cynthia Martinez

By
@Devinesalvage

I got the inspiration for this recipe in the 2009 BHG December issue. Over the years there have been some changes added to it. What you are getting is the best one so far. It never had any alcohol until last year. I never used the Grape Nuts for the crust but didn't get this one together until last year. This was made for my oldest son Hunter Jack because he loves eggnog.


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Comments:

Serves:

8-12

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST

3/4 box
gingersnap cookies
about 1 sleeve of graham crackers
1 c
sweet pecans
7 Tbsp
butter
1/4 tsp
cayenne pepper
1 dash(es)
sea or kosher salt

CHEESECAKE

3 box
of 8 oz cream cheese
1 c
sugar
4
eggs lightly beaten
1 c
eggnog
1 Tbsp
pure vanilla extract
2 Tbsp
kahlua
1 Tbsp
rum flavoring

Directions Step-By-Step

1
heat oven to 375 and butter a 9-10" springform pan and set aside.
2
In food processor bowl process the gingersnaps and put aside in bowl. Then process the graham craker. 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 springform pan to about 1" up side. Bake 10-12 min til lightly brown.
3
In 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, kaluha til combined.
4
Pour filling into crust and bake 45 min until sides are slightly puffed (center will be soft). Turn off oven, leave door ajar and let sit for 1 hr. Then transfer to countertop and let sit 30 min. Loosen sides and refridgerate over night. Then cut and serve.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: Southern
Other Tag: For Kids