Kahlua White Russian Cheesecake
Category: desserts
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Serves/Makes: 12
Ready in: 1-2 hrs
***Cake***
- 1 1/2 pound cream cheese, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs
- 1/4 cup Kahlua
- 2 tablespoons vodka
- 1 cup sour cream
- 1 cup shredded coconut, toasted
***Caramel Nut Crust***
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 tablespoon Kahlua
- 1/2 cup chopped pecans
- 1/2 cup zwieback crumbs
***Kahlua Cherry Sauce***
- 1 can (19 ounce size) pitted dark sweet cherries in syrup
- 1 tablespoon Kahlua
- 1 tablespoon vodka
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 dash salt
- 1 tablespoon lemon juice
For Crust: In skillet, over low heat, stir butter with sugar. Add Kahlua. Heat and stir 2 minutes. Add chopped pecans and zwieback crumbs. While mixture is warm, press in even layer in bottom of 9-inch springform pan. For Cake: Beat cream cheese until smooth. Beat in sugar, salt and vanilla. Add eggs, 1 at a time, beating well after each. Stir in Kahlua and vodka. Pour onto crust. Set on baking sheet. Bake at 350 degrees F for 45 minutes. Cool 5 minutes. Stir sour cream, then spread over cake. Sprinkle coconut on top. Serve with Kahlua Cherry Sauce. For Kahlua Cherry Sauce: Drain cherries, reserving syrup. Mix cherries, Kahlua and vodka. In pan, mix sugar and cornstarch with salt. Stir in reserved syrup and lemon juice. Cook, and stir until boiling, thick and clear. Add cherry mixture. Cool.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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