-CARAMEL NUT CRUST-
3 tb Butter
3 tb Light brown sugar
1 tb Kahlua
1/2 c Finely chopped pecans or
-walnuts
1/2 c Fine zwieback crumbs; 6 to 7
-crushed toasts
FILLING
3 pk (6 oz. each) cream cheese
3/4 c Superfine sugar
1/2 ts Salt
1 ts Vanilla
4 lg Eggs
1/4 c Kahlua
2 tb Vodka
1 c Dairy sour cream; room
-temperature
1 c Flaked or long shredded
-coconut
KAHLUA CHERRY SAUCE
1 cn Pitted dark sweet cherries
-in heavy syrup
2 tb Kahlua
1 tb Vodka
2 Bsp sugar
2 tb Cornstarch
1/8 ts Salt
1 tb Lemon juice
Found some recipes in a recent edition of the Syracuse Post-Standard
newspaper. I am mentioning the author of these recipes if it is given.
From Lisa Bartholomew
Caramel Nut Crust: Over low heat, stirring, melt butter with the light
brown sugar in 8 inch skillet. Add Kahlua. Simmer, stirring, until mixture
bubbles and thickens slightly (about 1 to 2 minutes). Stir in nuts and
zwieback crumbs. While mixture is warm, quickly press in even layer in
bottom of 9 inch springform pan.
Filling: Beat cream cheese on medium speed of mixer until smooth. Beat in
sugar, salt and vanilla. Add eggs, one at a time, beating until well
blended. Slowly add Kahlua and vodka. Pour into prepared pan, spread level.
Set pan on cookie sheet. Bake in 350 degree oven on first rack below oven
center, just until barely set in center, about 25 to 30 minutes. Remove
from oven and let stand 5 minutes. Stir sour cream to smooth it, then
gently spread over top of cake to wthin 1/4 inch of outer edge. Cool, then
sprinkle coconut on top. Refrigerate (overnight is fine) until ready to
serve. Remove cake 1/2 hour before serving to soften slightly. Top each
serving with Kahlua Cherry Sauce.
Kahlua Cherry Sauce: Drain cherries, saving syrup. Mix drained cherries
with Kahlua and vodka, set aside. Mix sugar, cornstarch and salt in
saucepan. Blend in 3/4 cup cherry syrup and lemon juice. Cook, stirring,
until mixture boils, thickens and becomes clear. Add cherry mixture. Cool.
Yields
1 Servings