Kahlúa White Russian Cheesecake
1 1/2 pounds cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup Kahlúa
2 tablespoons Stoli® vodka
1 cup sour cream
1 cup shredded coconut, toasted
Caramel Nut Crust (recipe follows)
Kahlúa Cherry Sauce (recipe follows)
Makes about 12 servings.
Beat cream cheese until smooth. Beat in sugar, salt and vanilla. Add eggs, 1 at a time, beating well after each. Stir in Kahlua and Stoli vodka. Pour onto crust. Set on baking sheet. Bake at 350ºF. for 45 minutes. Cool 5 minutes. Stir sour cream, then spread over cake. Sprinkle coconut on top. Serve with Kahlua Cherry Sauce.
CARAMEL NUT CRUST: In skillet, over low heat, stir 3 tablespoons butter with 3 tablespoons sugar. Add 1 tablespoon Kahlua. Heat and stir 2 minutes. Add 1/2 cup chopped pecans and 1/2 cup zwieback crumbs. While mixture is warm, press in even layer in bottom of 9-inch spring form pan.
KAHLUA CHERRY SAUCE: Drain 1(19 ounce) can pitted dark sweet cherries in syrup, reserving syrup. Mix cherries, 1 tablespoon Kahlúa and 1 tablespoon Stoli vodka. In pan, mix 2 tablespoons each sugar and cornstarch with dash salt. Stir in syrup and 1 tablespoon lemon juice. Cook, and stir until boiling, thick and clear. Add cherry mixture. Cool.