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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 tbsp butter, melted
2 tbsp sugar, divided
4 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
3 tbsp cornstarch
4 large eggs, at room temperature
4 tbsp brandy, divided
4 tbsp creme de cacao, divided*
1 (16-oz.) container sour cream
Garnishes: blackberries, currants, raspberries, strawberries
Preheat oven to 325. Stir together crushed graham crackers, butter, and 1 tbsp sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
Beat cream cheese, 1 1/4 cups 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 tbsp brandy and 3 tbsp creme de cacao, and beat just until blended. Pour into prepared crust. Bake for 1 hour or just until center is almost set.
During last 2 minutes of baking, stir together sour cream and remaining 1 tbsp sugar, 1 tbsp brandy, and 1 tbsp creme de cacao.
5. Spread sour cream mixture over cheesecake. Bake 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. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
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BRANDY ALEXANDER CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 tbsp butter, melted
2 tbsp sugar, divided
4 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
3 tbsp cornstarch
4 large eggs, at room temperature
4 tbsp brandy, divided
4 tbsp creme de cacao, divided*
1 (16-oz.) container sour cream
Garnishes: blackberries, currants, raspberries, strawberries
Preheat oven to 325. Stir together crushed graham crackers, butter, and 1 tbsp sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
Beat cream cheese, 1 1/4 cups 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 tbsp brandy and 3 tbsp creme de cacao, and beat just until blended. Pour into prepared crust. Bake for 1 hour or just until center is almost set.
During last 2 minutes of baking, stir together sour cream and remaining 1 tbsp sugar, 1 tbsp brandy, and 1 tbsp creme de cacao.
5. Spread sour cream mixture over cheesecake. Bake 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. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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