eggnog kahlua cheesecake with a gingersnap crust
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.
Blue Ribbon Recipe
This delicious cheesecake recipe embodies Christmas. The flavors of eggnog and Kahlua blend to create a delectable holiday dessert. Rum and nutmeg add a rich, buttery, sweet flavor and then there's a bite from the spicy gingerbread crust. Caramel drizzled on top guarantees everyone will fall in love with this cheesecake at first bite.
prep time
30 Min
cook time
1 Hr
method
Bake
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 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
How To Make eggnog kahlua cheesecake with a gingersnap crust
Test Kitchen Tips
If you want to remove the cheesecake from the bottom of the pan, cut a round of parchment paper and put it on the bottom of the pan (before adding the crust ingredients) for easy removal.
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Step 1Heat oven to 375 and butter a 9-10" springform pan. Set aside.
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Step 2In food processor bowl, process the gingersnaps. Put aside in another bowl.
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Step 3Then process the graham crackers.
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Step 4While still processing, add sugar, cinnamon, cayenne, sea salt, and pecans.
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Step 5Add back in gingersnaps and slowly add butter til processed to crumb form.
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Step 6Press into a springform pan to about 1" up the side.
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Step 7Bake 10-12 min until lightly brown.
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Step 8In clean food processor bowl, add cream cheese until smooth.
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Step 9Add sugar until combined.
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Step 10Then add eggs scraping down sides until combined.
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Step 11Add eggnog, vanilla, rum flavor, and Kaluha until combined.
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Step 12Pour filling into crust.
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Step 13Bake 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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Step 14Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
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Step 15Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
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Step 16Add the milk and sugar; let come to a boil.
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Step 17Let it boil until sugar is all melted; stirring constantly.
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Step 18Take off the burger and add the vanilla.
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Step 19Continue stirring until mixture coats the back of the spoon.
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Step 20Drizzle sauce over cheesecake. Then cut and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Other Desserts
Tag:
#For Kids
Keyword:
#cheese
Keyword:
#rum
Keyword:
#pecans
Keyword:
#Flavoring
Keyword:
#kahlua
Keyword:
#eggnog
Keyword:
#gingersnaps
Ingredient:
Dairy
Method:
Bake
Culture:
Southern
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