Kahlua Cheesecake Recipe
- 1-1½ cups chocolate wafer cookie crumbs
- 1/3 cup melted unsalted butter
- ¼ cup chopped toasted pecans
- 2 tablespoons sugar
- 2 (8 ounce) packages cream cheese, softened
- 2/3 cup sugar
- ½ cup sour cream
- 3 eggs
- 2 tablespoons Kahlua
- 1 tablespoon vanilla
- 1 cup sour cream
- 2 tablespoons sugar
- 2 tablespoons Kahlua
- Preheat oven to 350°F. To make the crust, stir together all ingredients and press into the bottom, and one inch up the sides of a 9-inch springform pan. Wrap the bottom of the pan in aluminum foil to prevent leakage. Bake for 5 minutes. Remove and cool crust.
- To make the filling, beat the cream cheese and sugar in the food processor or mixer. Add the sour cream and mix well. Add the eggs one at a time and mix well. Add the Kahlua and vanilla. Pour filling into crust and bake 30 to 35 minutes. Remove cheesecake to a rack and run a knife around the edge to loosen and prevent cracking. Let stand for 5 minutes.
- For topping, stir the sour cream, sugar and Kahlua until smooth. Smooth gently over cheese and return to oven for 5 minutes.
- Let cheesecake cool completely on a rack and then refrigerate up to 24 hours. Cheesecake is always more flavorful if allowed to rest at room temperature for at least 30 minutes before serving.
