Brandied Coffee Cheesecake
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
Chocolate Crumb Crust
- 2 cups chocolate wafer crumbs
- 6 tablespoons unsalted butter, melted
-
Filling
- 32 ounces cream cheese, softened
- 1 1⁄4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons brandy or 2 tablespoons cognac
- 4 teaspoons instant coffee granules
- 2 tablespoons whipping cream
-
Topping
- 2 cups sour cream
- 1⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of 9-inch springform pan. Bake 6 minutes.
- Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract and brandy or Cognac. Dissolve coffee granules in the cream and add to batter. Pour batter into prepared spring-form pan.
- Place cheesecake in large baking pan with at least 2-inch high sides. Pour water into large pan to reach 1 inch up sides of springform pan. Bake about 1 hour until top looks firm when given gentle shake. Meanwhile, prepare Topping.
- Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over top of baked cheesecake. Bake 10 minutes longer.
- Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft topping remains smooth.
- Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight. Store in refrigerator up to 7 days. Serve at room temperature.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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