eggnog kahlua cheesecake with a gingersnap crust

How To Make eggnog kahlua cheesecake with a gingersnap crust

• 1

  Heat oven to 375 and butter a 9-10" springform pan. Set aside.
• 
  2

  In food processor bowl, process the gingersnaps. Put aside in another bowl.
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  3

  Then process the graham crackers.
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  4

  While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
• 
  5

  Add back in gingersnaps and slowly add butter til processed to crumb form.
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  6

  Press into a springform pan to about 1" up the side.
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  7

  Bake 10-12 min until lightly brown.
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  8

  In clean food processor bowl, add cream cheese until smooth.
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  9

  Add sugar until combined.
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  10

  Then add eggs scraping down sides until combined.
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  11

  Add eggnog, vanilla, rum flavor, and Kaluha until combined.
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  12

  Pour filling into crust.
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  13

  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.
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  14

  Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
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  15

  Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
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  16

  Add the milk and sugar; let come to a boil.
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  17

  Let it boil until sugar is all melted; stirring constantly.
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  18

  Take off the burger and add the vanilla.
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  19

  Continue stirring until mixture coats the back of the spoon.
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  20

  Drizzle sauce over cheesecake. Then cut and serve.
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