"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Irish Coffee Cheesecake Recipe

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This recipe for Irish Coffee Cheesecake, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Ginn


For Crust:
1 cup graham crack crumbs
6 tbsp unsalted butter, melted

For Filling:
4 (8 oz) pkg cream cheese, softened
1 cup sugar
2 tbsp all-purpose flour
4 eggs, lightly beaten, room temperature
3 tbsp Irish whiskey or cold coffee
1 tsp vanilla
2 tbsp heavy whipping cream, warm
4 tsp instant coffee granules

For Topping:
1 (16 oz) container sour cream
1/3 cup sugar
1 tsp vanilla

Heat oven to 325F. Wrap outside of 9-inch spring-form pan with heavy-duty foil. Combine all crust ingredients in medium bowl until crumbs are moistened. Press into bottom and 1 inch up sides of pan; bake 8 minutes or until set. Cool on wire rack.

Beat cream cheese and 1 cup sugar in large bowl at low speed until smooth. Beat in flour. Beat in eggs in two parts just until combined. Beat in whiskey and vanilla. Combine cream and coffee granules in small bowl until granules are dissolved; beat into cheesecake mixture. Pour batter into crust.

Place spring-form pan in large shallow roasting pan or broiler pan. Add enough hot tap water to come halfway up sides of spring-form pan.

Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

Meanwhile, combine all topping ingredients in small bowl until blended, carefully spoon evenly over top. Bake 7 minutes or until just set.

Remove cake from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Refrigerate overnight.




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