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Add a photoServings: 12
Ingredients
- 1/2 c. butter
- 2 T Kahlua
- 2 c. shortbread cookie crumbs
- 1 c. blackberries
- 1 to 2 T sugar
- 2 to 3 T Minute tapioca
- 16 ounce cream cheese, softened
- 1 c. sugar
- 3 large eggs
- 1 c. lowfat sour cream
- 1/2 c. whipping cream
- 1/4 c. Kahlua
- 3 T vodka
- 1/2 c. blackberry Jello
- 1 T vodka
- 1 c. whipped topping
- 3 T Kahlua
Directions
- Preheat oven to 350°F.Heat butter in saucepan over medium heat till light brown, stirring constantly. Remove from heat. Stir in 2 tbsp Kahlua. Add in cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch springform pan. Spread blackberries over crumbs. Sprinkle with 1 to 2 tbsp sugar and tapioca. Put together cream cheese and 1 cup sugar in mixer bowl; mix well. Add in large eggs one at a time, beating well after each addition. Add in lowfat sour cream, whipping cream, 1/4 cup Kahlua and 3 tbsp vodka; mix well. Pour over blackberries.
- Place shallow pan half full of hot water on lower rack of oven.
- Bake cheesecake for 1 hour to 1 hour and 15 min or possibly till center is set. Refrigerate for several hrs to overnight. Remove side of pan. Bring blackberry jello to a boil in saucepan, stirring frequently. Stir in 1 tbsp vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mix over top of cheesecake, spreading to edge. Refrigerate till set. Garnish with mix of whipped topping and 3 tbsp Kahlua.
- Yield: 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 12 servings | |
| Calories 546 | |
| Calories from Fat 311 | 57% |
| Total Fat 35.18g | 44% |
| Saturated Fat 18.2g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 377mg | 16% |
| Potassium 153mg | 4% |
| Total Carbs 52.72g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 38.6g | 26% |
| Protein 6.37g | 10% |
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