Ingredients Jump to Instructions ↓

  1. Crust:

  2. 18 chocolate graham cracker boards

  3. 1/2 cup (1 stick) unsalted butter, melted

  4. Filling:

  5. 4 packages (8 ounces each) cream cheese, softened

  6. 1-1/4 cups sugar

  7. 3 tablespoons cornstarch

  8. 4 eggs

  9. 3 tablespoons brandy

  10. 3 tablespoons creme de cacao

  11. Garnish:

  12. 1/2 cup heavy cream

  13. 1 tablespoon sugar

  14. Chocolate-covered coffee beans, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 325 degrees F.

  2. 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 side of a 9-inch springform pan. Refrigerate.

  3. Filling: In a 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.

  4. Bake at 325 degrees F until edge of cheesecake is just set and center slightly jiggles, 60 to 70 minutes. Transfer to wire rack. Run a thin knife around inside edge of pan. Let cool completely. Cover and refrigerate overnight.

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


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