Eggnog Kahlua Cheesecake With A Gingersnap Crust Recipes

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.

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Steps:

• Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
• Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
• in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
• Next you'll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes... mix again until smooth and creamy.
• Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
• cool and chill for 6-8 hours before serving.

Steps:

• Make the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the gingersnap crumbs, light brown sugar and butter. Press the mixture onto the bottom and up the sides of a deep 9 1/2-inch pie plate. Bake 10 minutes. Allow to cool.
• Meanwhile, make the cheesecake filling: In the bowl of a food processor, combine the cream cheese, sugar, vanilla-bean scrapings, alcohols, and nutmeg and process until smooth and creamy. Add mascarpone and pulse until well combined.
• In a separate bowl, gently whisk the eggs. Whisk in approximately 1/4 of the cheese mixture until completely smooth. Whisk in the remaining cheese mixture in two additions until well blended. Pour into the cooled crust. Bake until the center is almost set, about 1 hour.
• While the cake is baking, make the glaze: In a medium saucepan, combine the rum, brandy, sugar and vanilla-bean scrapings. Bring to a boil, then reduce heat to medium and simmer until syrup is thickened and sticky to the touch, about 20 minutes. To test, remove a bit on a spoon and allow to cool a bit before touching it. Set aside to cool.
• When the cake is almost set, remove from oven and allow to cool to room temperature (it will crack.) Cover with plastic wrap and refrigerate for several hours. Serve with syrup drizzled over the top or served individually in a small pitcher.