More Great Recipes: Cheesecake

Brandy Alexander Cheesecake

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Serves 16 | Prep Time | Cook Time

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Ingredients You'll Need

18 chocolate graham cracker boards
1 tablespoon sugar
1/2 cup unsalted butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
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
chocolate covered coffee beans, optional


Heat oven to 325ºF.

Crust: In food processor, pulse graham crackers until fine crumbs are formed. Add sugar and butter; pulse until crumbs are moistened. Press into bottom and up sides of 9-in. springform pan. Refrigerate.

Filling: In large bowl, beat cream cheese until smooth, about 1 minute. Add sugar and cornstarch; beat on medium-high speed until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add brandy and creme de cacao; beat until smooth. Pour filling into crust. Bake in 325ºF oven 60-70 minutes until edge of cheesecake is just set and center slightly jiggles. Transfer to wire rack. Run thin knife around inside edge of pan. Let cool completely. Cover; refrigerate overnight.

Garnish: Remove side of pan. Whip heavy cream and sugar to stiff peaks. Use to garnish cheesecake. Scatter with chocolate-covered coffee beans.

Serving Tip: Wilton's glass-bottomed springform pan takes the cake to the plate.

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