Easy Brandy Alexander Cheesecake Recipes

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HOLIDAY BRANDY ALEXANDER CHEESECAKE



Holiday Brandy Alexander Cheesecake image

You can make this cheesecake ahead of time and freeze up to a month. To freeze up to one month, wrap springform pan tightly with foil, and slide into a zip-top plastic freezer bag. I got this recipe out of my Southern Living Holiday Magazine Allowing chill time for a cheesecake is important for developing texture and flavor.

Provided by CIndytc

Categories     Cheesecake

Time 1h30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 11

1 (10 ounce) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 tablespoons butter, melted
2 tablespoons sugar, divided
4 (8 ounce) packages cream cheese, softened to room temperature
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs, at room temperature
4 tablespoons brandy, divided
4 tablespoons Creme de Cacao, divided
1 (16 ounce) container sour cream, at room temperature
blackberry, currants, raspberries, strawberries

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.

Nutrition Facts : Calories 782.9, Fat 53.5, SaturatedFat 31.6, Cholesterol 223.8, Sodium 543.3, Carbohydrate 58.3, Fiber 0.8, Sugar 39, Protein 12.9

EASY BRANDY ALEXANDER CHEESECAKE



Easy Brandy Alexander Cheesecake image

Time 35m

Number Of Ingredients 17

Cakes:
1/2 cup butter, softened
2 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons crème de cocoa or Kahlúa
2 teaspoons brandy
1 cup whipping cream
15 chocolate sandwich cookies (Oreos)
Topping :
1 cup whipping cream
1/4-1/2 teaspoon instant coffee powder
1 teaspoon brandy
1 teaspoon crème de cocoa or Kahlúa
2 teaspoons sugar
freshly grated nutmeg for garnish

Steps:

  • For Cakes: Cream butter and cream cheese. Beat in eggs. Add sugar, flour, crème de cocoa, brandy, and whipping cream. Beat until well mixed. Line cupcake tins with 30 paper liners. Twist cookies apart and place half in each of the liners (filling side up). Fill with batter until almost full. Bake at 350° for 25-30 minutes or until lightly browned; cool. For Topping: Combine all Topping ingredients. Stir, and store in refrigerator for 10 minutes or longer. Remove from refrigerator, and beat until soft peaks form. Frost the cheesecakes with this mixture, and sprinkle with nutmeg. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

BRANDY ALEXANDER CHEESECAKE RECIPE - (4.5/5)



Brandy Alexander Cheesecake Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 12

1 (10-oz.) box chocolate-flavored bear-shaped graham crackers, crushed (about 2 1/4 cups)
6 tablespoons butter, melted
2 tablespoons sugar, divided
4 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs, at room temperature
4 tablespoons brandy, divided
4 tablespoons crème de cacao, divided*
1 (16-oz.) container sour cream
Garnishes: blackberries, currants, raspberries, strawberries
Coffee liqueur may be substituted, such as Kahlúa.

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



Brandy Alexander Cheesecake image

Make and share this Brandy Alexander Cheesecake recipe from Food.com.

Provided by Diana Adcock

Categories     Cheesecake

Time 1h20m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 12

18 sheets chocolate graham crackers
1 tablespoon sugar
1/2 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, room temp
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs
3 tablespoons brandy
3 tablespoons Creme de Cacao
1/2 cup heavy cream
1 tablespoon sugar
1/4 cup chocolate-covered coffee beans

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.

Nutrition Facts : Calories 510.4, Fat 39.4, SaturatedFat 24.3, Cholesterol 187.6, Sodium 252.5, Carbohydrate 28.6, Sugar 24.6, Protein 8.1

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