Eggnog Kahlua Cheesecake With a Gingersnap Crust

Name: Eggnog Kahlua Cheesecake With a Gingersnap Crust
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-12
Cuisine: Southern
Ingredients: CRUST; 3/4 box gingersnap cookies (16 oz box; use 12 oz); 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 cream cheese, 8 oz each; 1 c sugar; 4 eggs lightly beaten; 1 c eggnog; 1 Tbsp pure vanilla extract; 2 Tbsp Kahlua; 1 Tbsp rum flavoring; CARAMEL TOPPING; 1 c butter; 1/2 c evaporated milk; 1 1/2 c light brown sugar; 1 tsp vanilla extract

By Cynthia Rivers 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.

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.

Note: 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. The Test Kitchen

Rating:

★★★★★ 5 votes5

Comments:

23 Comments

Serves:

8-12

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST
3/4 box

gingersnap cookies (16 oz box; use 12 oz)
·

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

cream cheese, 8 oz each
1 c

sugar
4

eggs lightly beaten
1 c

eggnog
1 Tbsp

pure vanilla extract
2 Tbsp

Kahlua
1 Tbsp

rum flavoring
CARAMEL TOPPING
1 c

butter
1/2 c

evaporated milk
1 1/2 c

light brown sugar
1 tsp

vanilla extract
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How to Make Eggnog Kahlua Cheesecake With a Gingersnap Crust

Step-by-Step

Heat oven to 375 and butter a 9-10" springform pan. Set aside.
In 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 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 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 sides and refrigerate overnight.
Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
Add the milk and sugar; let come to a boil.
Let it boil until sugar is all melted; stirring constantly.
Take off the burger and add the vanilla.
Continue stirring until mixture coats the back of the spoon.
Drizzle sauce over cheesecake. Then cut and serve.