Kahlua Cheesecake with Rum Sauce
Dana Stewart
High fat and worth every calorie!
ingredients
- Crust:
- 6 oz. package graham crackers, crushed
- 6 T. butter, melted
- 1/4 t. cinnamon
- Filling:
- 24 oz. cream cheese, room temperature
- 1 1/4 c. sugar
- 4 eggs, room temperature
- 2 c. sour cream, room temperature
- 2 1/2 t. vanilla
- 2 T. Kahlua (or to taste)
- 4 T. flour
- 4 t. unsweetened cocoa
- 2 t. instant espresso dissolved in 2 t. hot water
- Rum Sauce:
- 1 egg
- 1 1/3 c. sweetened condensed milk
- 1/4 c. rum
- 1/4 t. nutmeg
- 1/2 pt. whipping cream.
directions
- 1
Combine crust ingredients and press into bottom of spring-form pan.
- 2
Beat cream cheese until smooth and fluffy. Blend in sugar. beat in eggs, one at a time. Beat in sour cream, vanilla and Kahlua. Sift flour over and beat in. Beat in cocoa powder and espresso. Tase and adjust flavors as needed.
- 3
Bake at 350 degrees 35 minutes, turn off over and leave in oven 15 minutes (check to see if set). Remove and cool completely. Then, refrigerate several hours.
- 4
For sauce, Beat egg, stir in milk. Cook over hot, not boiling, water in double boiler. Stir in rum and nutmeg. Remove from heat. Stir in cream. Cool, then chill ’til serving time.
Source: Dana
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