Serves: 5
Total Calories: 992
Crust:
Combine crumbs and butter. Press onto bottom of 9-inch springform pan. Chill.
Filling:
In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until completely dissolved; set aside.
In large bowl, beat cream cheese and sugar until fluffy. Gradually add evaporated milk and lemon juice. Beat till mixture is very fluffy. Gradually beat in gelatin mixture, Kahlúa, and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust. Chill 8 hours or overnight.
This Kahlúa Mousse Cheesecake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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