Eggnog Kahlua Cheesecake with and Gingersnap crust

By Cynthia Martinez
@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.

Rating:

★★★★★ 3 votes

Comments:

12 Comments

Serves:

8-12

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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
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

How to Make Eggnog Kahlua Cheesecake with and Gingersnap crust

Step-by-Step

1heat oven to 375 and butter a 9-10" springform pan and set aside.
2In 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.
3In 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.
4Pour 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.