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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This was a great hit the couple of times I served it. Other liqueurs could be substituted for Kahlua, though I guess then you'd have to change the name of the recipe. If desired, you can reduce the fat content a little by using low-fat vanilla wafers, replacing half the light cream cheese with nonfat, and using 1/4 cup fat-free egg substitute in place of 1 of the eggs. Ingredients:
1 tablespoon butter |
1 tablespoon milk |
3 tablespoons sugar |
2 tablespoons kahlua |
28 vanilla wafers |
1/4 cup pecan pieces |
3 (8 ounce) packages light cream cheese |
3/4 cup sugar |
1/2 teaspoon salt |
1 1/2 teaspoons vanilla |
3 eggs |
1/4 cup kahlua |
2 tablespoons vodka |
2/3 cup light sour cream |
2/3 cup flaked coconut, toasted (optional) |
Directions:
1. In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
2. Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
3. Pulse the cookies and nuts together in a blender or food processor to make crumbs.
4. Add the butter mixture and pulse briefly to blend with the crumbs.
5. Press the butter and crumb mixture evenly into a 9-inch springform pan.
6. Beat the cream cheese until smooth.
7. Beat in the 3/4 cup sugar, the salt and the vanilla.
8. Add eggs, one at a time, beating well after each.
9. Stir in the 1/4 cup Kahlúa and the vodka.
10. Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
11. Cool 5 minutes.
12. Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
13. Chill in the refrigerator.
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