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Category: Cheesecake
Prep Time: Cook Time: Total Time:
22 crisp oatmeal cookies
3 tbsp cold unsalted butter, cut into small pieces
1 tbsp brown sugar
1/4 tsp ground cinnamon
3 8 oz pkg cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tbsp coffee liqueur or milk
½ tsp vanilla
2 tbsp instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 tsp instant espresso coffee powder
1 tsp sugar
1 tbsp whipping cream
1-½ cups whipping cream
2 tbsp sugar
Chocolate coffee beans or mocha beans
For Crust: Lightly butter a 9 inch springform pan. Set aside.
In a food processor bowl, process cookies until finely crushed (should have 2 cups crumbs). Add butter, the 1 tbsp brown sugar and the cinnamon; process until mixture is combined. (Or crush cookies in a plastic bag with a rolling pin.
In a bowl, combine cookie crumbs with the1 tbsp brown sugar and the cinnamon. Using a pastry blender, cut in the butter until mixture is well mixed.) Press the crust mixture onto the bottom and 1 1/2 inches up the side of the prepared pan. Bake in a 375. oven for 8 minutes or until firm. Cool completely on a wire rack.
For Filling: In a large bowl, beat cream cheese and the 1 cup brown sugar with electric mixer until well combined. Add eggs all at once and beat on low speed until just combined. Stir in liqueur or milk and vanilla. Dissolve the 2 tbsp espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture; stir until just combined. Pour into cooled crust. Bake in a 350. oven about 50 minutes or until center appears nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen crust from side of pan. Cool 30 minutes more; remove side of pan. Cool 1 hour. Cover and chill at least 6 hours.
For Topping: Dissolve the 1 tsp espresso coffee powder and the 1 tsp sugar in the 1 tbsp whipping cream. In a medium bowl, beat the 1 1/2 cups whipping cream with the 2 tbsp sugar until stiff peaks form (peaks stand straight). Fold in espresso mixture. Spread on top of chilled cheesecake. Garnish with chocolate coffee beans. Let stand at room temperature for 15 minutes before serving. Makes 12 to 16 servings
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IRISH COFFEE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
22 crisp oatmeal cookies
3 tbsp cold unsalted butter, cut into small pieces
1 tbsp brown sugar
1/4 tsp ground cinnamon
3 8 oz pkg cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tbsp coffee liqueur or milk
½ tsp vanilla
2 tbsp instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 tsp instant espresso coffee powder
1 tsp sugar
1 tbsp whipping cream
1-½ cups whipping cream
2 tbsp sugar
Chocolate coffee beans or mocha beans
For Crust: Lightly butter a 9 inch springform pan. Set aside.
In a food processor bowl, process cookies until finely crushed (should have 2 cups crumbs). Add butter, the 1 tbsp brown sugar and the cinnamon; process until mixture is combined. (Or crush cookies in a plastic bag with a rolling pin.
In a bowl, combine cookie crumbs with the1 tbsp brown sugar and the cinnamon. Using a pastry blender, cut in the butter until mixture is well mixed.) Press the crust mixture onto the bottom and 1 1/2 inches up the side of the prepared pan. Bake in a 375. oven for 8 minutes or until firm. Cool completely on a wire rack.
For Filling: In a large bowl, beat cream cheese and the 1 cup brown sugar with electric mixer until well combined. Add eggs all at once and beat on low speed until just combined. Stir in liqueur or milk and vanilla. Dissolve the 2 tbsp espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture; stir until just combined. Pour into cooled crust. Bake in a 350. oven about 50 minutes or until center appears nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen crust from side of pan. Cool 30 minutes more; remove side of pan. Cool 1 hour. Cover and chill at least 6 hours.
For Topping: Dissolve the 1 tsp espresso coffee powder and the 1 tsp sugar in the 1 tbsp whipping cream. In a medium bowl, beat the 1 1/2 cups whipping cream with the 2 tbsp sugar until stiff peaks form (peaks stand straight). Fold in espresso mixture. Spread on top of chilled cheesecake. Garnish with chocolate coffee beans. Let stand at room temperature for 15 minutes before serving. Makes 12 to 16 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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