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Cook’s Notes: If you cut strips of parchment paper the same height as the pan and press, overlapping slightly, against the lightly oiled side of pan before adding the filling, the side of the cake will look much nicer. Peel them off just before serving. Avoid overbeating. Vigorous beating of the batter incorporates too much air, causing the cheesecake to puff up, then fall and crack. If there are cracks on top of the cake, don’t worry. The topping will cover them. A springform pan may leak, so place it on a shallow baking pan, such as a cookie sheet or pizza pan with edges, to prevent a spill in the oven.
Kahlua Cheesecake
1 1/2 cups Nabisco graham crackers (or chocolate wafer cookies) crushed
1/3 cup margarine or butter, melted
1/4 cup granulated sugar (vanilla sugar is excellent)

4 8-oz. packages Philadelphia cream cheese, at room temperature
4 eggs, room temperature
1 cup granulated sugar
1/4 cup Kahlua

2 cups sour cream (low-fat is fine)
1/2 cup powdered sugar, unsifted
1 Tbsp. Kahlua
To make crust, mix together crushed crumbs and sugar. Stir in the melted butter and mix well. Lightly oil the sides of a 10-inch springform pan and press the mixture firmly into the bottom (or bottom and sides) of the pan. Refrigerate to set the crust while preparing the filling.

Preheat oven to 350-degrees.

For the filling, beat the eggs into the softened cream cheese one at a time until light and fluffy. Gradually beat in the sugar. *(See below) Add the Kahlua. Mix well and pour into the prepared crust. Bake in a 350-degree oven for 40 to 45 minutes. Remove from the oven and cool on a rack for 15 minutes.

For the topping, blend together the sour cream, powdered sugar and Kahlua. Pour over the partly cooled cake and return to the 350-degree oven for 5 minutes. Cool to room temperature on a rack; refrigerate for 24 hours before serving.

Servings: 12

Nutritional information per serving

No nutrition information available

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