BRANDY ALEXANDER CHEESECAKE

Shana Verhagen, Arlington, Texas, Southern Living, NOVEMBER 2009

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Directions:
1 1 2 1/4 box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 6 6 tablespoons butter, melted
2 2 2 tablespoons sugar, divided
4 4 4 (8-oz.) packages cream cheese, softened
1 1/4 1 1/4 1/4 cups sugar
3 3 3 tablespoons cornstarch
4 4 4 large eggs, at room temperature
4 4 4 tablespoons brandy, divided
4 4 4 tablespoons crème de cacao, divided*
1 1 1 (16-oz.) container sour cream
Garnishes: blackberries, currants, raspberries, strawberries
1 1. to 325°. 1 9-inch 10 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.
3 3. 325° 1 at 325° for 1 hour or just until center is almost set.
4 4. 2 1 1 1 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. crème de cacao.
5 5. 325° 8 1 1/2 8 to 24 Bake at 325° 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 6. 6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
*Coffee liqueur may be substituted. We tested with Kahlúa.