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Tuesday, November 24, 2009

Kahlua Cheesecake



A cool FYI for ya - my brother-in-law is stationed at the same base as we are, and we live all the way in Japan!  Pretty neat to have family with us on the other side of the planet, eh?  Now both of my boys are back from deployment, and we just missed Sonny's 22nd birthday.  I decided to make him a Welcome Back/Happy Birthday cheesecake for him (and his gorgeous girlfriend) and what better flavor for a young sailor than a liquor infused one?

I've had this Kahlua cheesecake recipe forever now and have never found a good time to make it.  Sadly,  I don't remember where I got this recipe, so I can't give proper credit.  I wish I could claim this as my own, though!  I was so strong while making this...I resisted the urge to break into this cheesecake and eat it all by myself, but giving a platter licked clean of any crumbs wouldn't be the best gift in the world.  I tasted the batter and it was pretty good, but I can't tell you about the actual cake itself.  My brother-in-law called the hubs though and said it was "fan-****in-tastic," so I'll just have to take his word for it!

Kahlua Cheesecake
Serves 8-10

Crust:
1 1/3 cups chocolate wafer crumbs
1/4 cup butter, softened
1 tablespoon sugar
Filling:
1 1/2 cups semisweet chocolate chips
1/4 cup Kahlua
2 tablespoons butter
2 eggs, beatened
1/2 cup sugar
1/4 teaspoon salt
1 cup sour cream
16 ounces cream cheese, softened and cut into pieces

1.  In a small bowl mix together wafer crumbs, butter, and sugar and press firmly in a 9" spring form pan.



2.  Preheat oven to 350°.



3.  In a small saucepan, over medium heat, melt chocolate with Kahlua and butter. Stir until smooth. Set aside.



4.  In a medium bowl, combine eggs, sugar and salt. Add sour cream and blend well. Add cream cheese to egg mixture and beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust.



5.  Bake 35 minutes or until filling is barely set in center. Turn off heat, and let stand in oven for 15 minutes with door open. Then take out of oven and let stand at room temperature for 1 hour. Refrigerate for several hours or overnight.

You can garnish with whipped cream and chocolate shavings.

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