Caramel Ginger Kahlua Cheesecake
For father's day this year my 4 y/o wanted to make her dad a cheesecake. Random yes I'm aware but it completely charts with the craziness of our family life. Now I've posted in the past that my base recipe for a perfect cheesecake every time was found out in Fine Cooking magazine article published over 10 years ago and it has never failed me, NEVER. If it isn't broke don't fix it. I do love the challenge of deciding what variations I can make just by what ingredients I have in my house at the time and don't require me to go to the store. Enter Caramel Ginger Kahlua Cheesecake. Don't knock it until you try it...
For the crust:
8 oz gingersnap cookie crumbs
3 Tbs. granulated sugar
3-1/2 oz. (7 Tbs.) melted unsalted butter
three 8-oz packages of room-temperature cream cheese
1/2 cup of sour cream
2 Tbs. all-purpose flour
pinch of table salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
3 Tbs Kahlua
Kraft individual wrapped caramels (1/2 bag)
1-2 tbs of water
Making the crust
Cookie crumbs and butter are pressed into a springform pan for the easy crust.
Position a rack in the center of the oven and heat the oven to 375°F.
Pulse cookie crumbs in a food processor until crushed to fine crumbs. You should have 2 cups.
In a medium bowl, stir together the cookie crumbs and 3 Tbs. granulated sugar. Mix in melted unsalted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan . Bake for 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Make the filling
In a stand mixer fitted with the paddle attachment, combine cream cheese, sour cream , 2 Tbs. all-purpose flour, and a pinch of table salt. Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.
Add 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add 1 Tbs. pure vanilla extract and the kahlua and beat until blended, about 30 seconds. Add eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.