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Nutrition Facts

Serving Size 1 (132g)

Recipe makes 12 servings

Calories 368
Calories from Fat 191 (51%)
Amount Per Serving %DV
Total Fat 21.3g 32%
Saturated Fat 11.1g 55%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 103mg 34%
Sodium 400mg 16%
Potassium 138mg 3%
Total Carbohydrate 31.5g 10%
Dietary Fiber 0.5g 2%
Sugars 18.7g
Protein 8.5g 17%

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White Russian Cheesecake

Recipe #97158 | 1¼ hours | 20 min prep | add private note
echo echo

By: echo echo
Aug 6, 2004

This was a great hit the couple of times I served it. Other liqueurs could be substituted for Kahlua, though I guess then you'd have to change the name of the recipe. If desired, you can reduce the fat content a little by using low-fat vanilla wafers, replacing half the light cream cheese with nonfat, and using 1/4 cup fat-free egg substitute in place of 1 of the eggs.

SERVES 12 (change servings and units)

Ingredients

Directions

  1. 1
    In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
  2. 2
    Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
  3. 3
    Pulse the cookies and nuts together in a blender or food processor to make crumbs.
  4. 4
    Add the butter mixture and pulse briefly to blend with the crumbs.
  5. 5
    Press the butter and crumb mixture evenly into a 9-inch springform pan.
  6. 6
    Beat the cream cheese until smooth.
  7. 7
    Beat in the 3/4 cup sugar, the salt and the vanilla.
  8. 8
    Add eggs, one at a time, beating well after each.
  9. 9
    Stir in the 1/4 cup Kahlúa and the vodka.
  10. 10
    Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
  11. 11
    Cool 5 minutes.
  12. 12
    Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
  13. 13
    Chill in the refrigerator.

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Featured Reviews for This Recipe

From: Chef E. Tigger

On Nov 16, 2008

I make a lot of different cheesecakes and this one is definitely a keeper. I did make a couple of changes. I used full-fat ingredients. For me, it's a texture issue and if I'm eating cheesecake, I don't care how healthy it is. I also used hazelnuts (filberts) instead of pecans because that's what you get in drinks. I put them in the crust and also added them to the coconut topping. It was absolutely scrumptious! Thanks for a great recipe!

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    From: Chef~V

    On Apr 9, 2007

    Let me first just say WOW! Awesome cheesecake... made as a dessert for a small group and there wasn't any left over It was a hit after a spicy dinner! Loved it. Thank you so much for sharing, this one's going in my "Cheesecakes" cookbook for sure! ~V

    1 person found this review helpful

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    From: HeidiSue

    On Jan 22, 2007

    Wonderful cheesecake! I used to drink white russians (back in the day), so this was truly delish for me! My husband also loved it. I took leftovers to bible study last night and everyone raved! I used 1/3 less fat cream cheese. The crust was sooooo good too. Thanks for a great recipe echo echo!

    1 person found this review helpful

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  • Read all 3 reviews

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