Cheesecake is one of my favorite desserts. Early memories include indulging in Cheesecake Factory’s classic Strawberry Cheesecake, specially bought for my brother and I whenever we’d visit framily in Los Angeles. And this was before the restaurant became synonymous with shopping malls across America.
Another favorite was Marie Callenders’ Kahlua Cream Cheese Pie. It’s not a true cheesecake, but it evokes the same type of memory. Eating a slice was always a treat.
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup crushed cookie crumbs
- 16 ounces (2 packages) cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup Kahlua
- Combine the melted butter and crushed cookie crumbs in a bowl.
- Press the cookie mixture into a 9-inch springform pan to form a crust.
- Whip the cream cheese, sugar, and vanilla until smooth.
- Beat eggs into the cream cheese mixture to combine.
- Pour half the cream cheese mixture into the pan.
- Beat the Kahlua into the remaining cream cheese mixture, then pour into the pan.
- Bake at 350° for 30 minutes, until the center is set.
- I wish the cheesecake wasn’t so flat. I suppose this is an inevitable result when following a recipe for a cream cheese pie. But still, I’d imagine a solution for this is to either use a smaller pan or double the filling recipe.
- To get the swirls, I squeezed some chocolate syrup on top of the cream cheese mixture and ran a knife through to get some design before baking.
- I found the final product to be a bit dry, a bit lacking in the overall cream cheese flavor. A few other
guinea pigstaste testers, didn’t agree with my assessment so I’m honestly not sure what to conclude.
- The original recipe can be found here.