Brandy Alexander Cheesecake
Ready In: 1 hr 20 mins
Serves: 12-14
Yields: 1 cake
Ingredients
- 18 sheets chocolate graham crackers
- 1 tablespoon sugar
- 1⁄2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, room temp
- 1 1⁄4 cups sugar
- 3 tablespoons cornstarch
- 4 large eggs
- 3 tablespoons brandy
- 3 tablespoons Creme de Cacao
- 1⁄2 cup heavy cream
- 1 tablespoon sugar
- 1⁄4 cup chocolate-covered coffee beans
Directions
- Preheat oven to 325 degrees.
- In a food processor, pulse chocolate graham crackers until fine crumbs form.
- Add sugar and butter-pulse to moisten.
- Press into the bottom and up the sides of a 9-inch spring-form pan.
- Chill.
- In a large mixing bowl beat cream cheese for 1-2 minutes, or until smooth.
- Add sugar and cornstarch.
- Beat on medium speed until creamy, 2 to 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add the Brandy and Creme de Cacao.
- Beat until well incorporated and smooth.
- Pour into chilled crust.
- Bake for 60 minutes or until cheesecake is just set and center slightly jiggles.
- Transfer to a wire rack-run a knife around the inside of pan.
- Allow to cool completely at room temperature.
- Cover and refrigerate overnight.
- Center cheesecake on a serving plate, remove side of spring-form pan.
- Whip the heavy cream and sugar until stiff peaks are reached.
- Garnish cheesecake with whipped cream, scatter chocolate covered espresso beans.
- Serve.
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