Holiday Brandy Alexander Cheesecake
You can make this cheesecake ahead of time and freeze up to a month. To freeze up to one month, wrap springform pan tightly with foil, and slide into a zip-top plastic freezer bag. I got this recipe out of my Southern Living Holiday Magazine Allowing chill time for a cheesecake is important for developing texture and flavor.
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DIRECTIONS
- 1. Preheat oven to 325 degrees. Stir together crushed graham crackers, butter, and 1 T. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
- 2. Beat cream cheese, 1 1/4 cup sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 T. brandy and 3 T creme de cacao, and beat just until blended. Pour into prepared crust.
- 3. Bake at 325 degrees for 1 hour or just until center is almost set.
- 4. Duriing last 2 minutes of baking, stir together sour cream and remaing 1 T. sugar, 1 T. brandy and 1 T. creme de cacao.
- 5. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.
- 6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
- *Coffee liqueur may be substituted such as Kahlua instead of Creme de Cacoa.
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