EGGNOG KAHLUA CHEESECAKE WITH A GINGERSNAP CRUST

Eggnog Kahlua Cheesecake With a Gingersnap Crust image

Provided by Cynthia Rivers Martinez

Time 1h30m

Number Of Ingredients 20

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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

Steps:

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.
3. Then process the graham crackers.
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.
6. Press into a springform pan to about 1" up the side.
7. Bake 10-12 min until lightly brown.
8. In clean food processor bowl, add cream cheese until smooth.
9. Add sugar until combined.
10. Then add eggs scraping down sides until combined.
11. Add eggnog, vanilla, rum flavor, and Kaluha until combined.
12. Pour filling into crust.
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.
14. Then transfer to the countertop and let sit 30 min. Once the cheesecake has cooled, loosen sides and refrigerate overnight.
15. Make the caramel topping the next day prior to serving. To make the caramel topping, melt the butter in a saucepan.
16. Add the milk and sugar; let come to a boil.
17. Let it boil until sugar is all melted; stirring constantly.
18. Take off the burger and add the vanilla.
19. Continue stirring until mixture coats the back of the spoon.
20. Drizzle sauce over cheesecake. Then cut and serve.