Holiday Brandy Alexander Cheesecake Recipes

BRANDY ALEXANDER CHEESECAKE RECIPE - (4.5/5)

Steps:

• 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. crème de cacao, and beat just until blended. Pour into prepared crust. Bake at 325° 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. crème de cacao. Spread sour cream mixture over cheesecake. 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. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired. Note: To freeze up to one month, wrap springform pan tightly with aluminum foil, and slide into a zip-top plastic freezer bag.

BRANDY ALEXANDER CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• In a food processor, pulse chocolate graham crackers until fine crumbs form.
• Add sugar and butter-pulse to moisten.
• Press into the bottom and up the sides of a 9-inch spring-form pan.
• Chill.
• In a large mixing bowl beat cream cheese for 1-2 minutes, or until smooth.
• Add sugar and cornstarch.
• Beat on medium speed until creamy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add the Brandy and Creme de Cacao.
• Beat until well incorporated and smooth.
• Pour into chilled crust.
• Bake for 60 minutes or until cheesecake is just set and center slightly jiggles.
• Transfer to a wire rack-run a knife around the inside of pan.
• Allow to cool completely at room temperature.
• Cover and refrigerate overnight.
• Center cheesecake on a serving plate, remove side of spring-form pan.
• Whip the heavy cream and sugar until stiff peaks are reached.
• Garnish cheesecake with whipped cream, scatter chocolate covered espresso beans.
• Serve.

HOLIDAY BRANDY ALEXANDER CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees. Stir together crushed graham crackers, butter, and 1 T. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes.
• 2. Beat cream cheese, 1 1/4 cup 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 T. brandy and 3 T creme de cacao, and beat just until blended. Pour into prepared crust.
• 3. Bake at 325 degrees for 1 hour or just until center is almost set.
• 4. Duriing last 2 minutes of baking, stir together sour cream and remaing 1 T. sugar, 1 T. brandy and 1 T. creme de cacao.
• 5. Spread sour cream mixture over cheesecake. Bake at 325 degrees 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. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired.
• *Coffee liqueur may be substituted such as Kahlua instead of Creme de Cacoa.

HOLIDAY BRANDY ALEXANDER

Steps:

• Blend ice cream, eggnog, creme de cacao, and brandy in a blender until smooth.n
• Pour into a cocktail glass to serve.n

FAVORITE HOLIDAY CHEESECAKE

Steps:

• In bowl, combine cracker crumbs, sugar and melted butter till combined. Press into bottom and a little up the sides of a 10 inch spring form pan. Bake in a 325 degree oven 10 minutes; set aside. For the filling, beat cream cheese with mixer till smooth with sugar. Add zest and juice; beat till smooth. Beat in eggs, one at a time till completely incorporated; add vanilla. Bake in a 325 degree oven for an hour and fifteen minutes to an hour and a half, or till filling is nearly set in the middle of cheesecake when shaken gently. For topping, beat sour cream and sugar with vanilla till smooth with spoon. Then carefully spread evenly over the baked cheesecake. Bake in a 325 degree oven ten to fifteen minutes, or till topping is nicely baked with cheesecake. Cool fifteen minutes, then cut around edges with sharp knife, cool thirty minutes and remove from spring form. When completely cooled cover with plastic wrap and chill 24 hours before serving. Chill leftovers.

GRAMPA'S BRANDY ALEXANDER

Steps:

• In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.