White Russian Cheesecake
Created by Echo Echo on November 2, 2014
- Servings: 12
- Prep Time: 20m
- Cook Time: 45m
- Recipe #15481
Ingredients
- 1 tablespoon butter
- 1 tablespoon milk
- 3 tablespoons granulated sugar
- 2 tablespoons Kahlua
- 28 vanilla wafers (28 wafers)
- 1/4 cup pecans (pieces)
- 24 ounces low-fat cream cheese
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup Kahlua
- 2 tablespoons vodka
- 2/3 cup low-fat sour cream
- 2/3 cup shredded coconut (sweetened, toasted, optional)
How to Make
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Step 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.
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Step 2: Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
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Step 3: Pulse the cookies and nuts together in a blender or food processor to make crumbs.
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Step 4: Add the butter mixture and pulse briefly to blend with the crumbs.
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Step 5: Press the butter and crumb mixture evenly into a 9-inch springform pan.
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Step 6: Beat the cream cheese until smooth.
How to Make
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Step 7: Beat in the 3/4 cup sugar, the salt and the vanilla.
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Step 8: Add eggs, one at a time, beating well after each.
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Step 9: Stir in the 1/4 cup Kahlúa and the vodka.
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Step 10: Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
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Step 11: Cool 5 minutes.
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Step 12: Spread the sour cream over the cheesecake, and (if using) sprinkle the coconut on top.
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Step 13: Chill in the refrigerator.