Caramel Nut Crust:
3 tbsp butter
3 tbsp light brown sugar
1 tbsp Kahlua
1/2 cup finely chopped pecans or walnuts
1/2 cup fine zwieback crumbs, 6 to 7 crushed toasts
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.
3 packages (6 oz. each) cream cheese
3/4 cup superfine sugar
1/2 tsp salt
1 tsp vanilla
4 large eggs
1/4 cup Kahlua
2 tbsp vodka
1 cup dairy sour cream, room temperature
1 cup flaked or long shredded coconut
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:
1 can pitted dark sweet cherries in heavy syrup
2 tbsp Kahlua
1 tbsp vodka
2tbsp sugar
2 tbsp cornstarch
1/8 tsp salt
1 tbsp lemon juice
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.
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