Recipes - Famous Recipes - Recipes Recipe - Famous Recipes: Famous Recipes - Irish Coffee Cheesecake

Irish Coffee Cheesecake

Ingredients
22 crisp oatmeal cookies
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tablespoons coffee liqueur or milk
1/2 teaspoon vanilla
2 tablespoons instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 teaspoon instant espresso coffee powder
1 teaspoon granulated sugar
1 tablespoon whipping cream
1-1/2 cups whipping cream
2 tablespoons granulated sugar
Chocolate coffee beans or mocha beans

Directions
1. For crust, lightly butter a 9-inch springform pan. Set aside. In a
food processor bowl, process cookies until finely crushed (should have 2
cups crumbs). Add butter, the 1 tablespoon brown sugar, and the
cinnamon; process until mixture is combined. (Or crush cookies in a
plastic bag with a rolling pin. In a bowl, combine cookie crumbs with
the1 tablespoon brown sugar and the cinnamon. Using a pastry blender,
cut in the butter until mixture is well mixed.)

2. Press the crust mixture onto the bottom and 1-1/2 inches up the side
of the prepared pan. Bake in a 375 degree F oven for 8 minutes or until
firm. Cool completely on a wire rack.

3. For filling, in a large bowl, beat cream cheese and the 1 cup brown
sugar with electric mixer until well combined. Add eggs all at once and
beat on low speed until just combined.

4. Stir in liqueur or milk and vanilla. Dissolve the 2 tablespoons
espresso coffee powder in Irish whiskey or milk. Add to cream cheese
mixture; stir until just combined. Pour into cooled crust.

5. Bake in a 350 degree F oven about 50 minutes or until center appears
nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen
crust from side of pan. Cool 30 minutes more; remove side of pan. Cool 1
hour. Cover and chill at least 6 hours.

6. For topping, dissolve the 1 teaspoon espresso coffee powder and the 1
teaspoon granulated sugar in the 1 tablespoon whipping cream. In a
medium bowl, beat the 1-1/2 cups whipping cream with the 2 tablespoons
granulated sugar until stiff peaks form (peaks stand straight). Fold in
espresso mixture. Spread on top of chilled cheesecake. Garnish with
chocolate coffee beans. Let stand at room temperature for 15 minutes
before serving. Makes 12 to 16 servings.

[Non-text portions of this message have been removed]