Recipe: White Russian Cheesecake, A Sweet Way to Celebrate the Holidays!

When it comes to the holidays, I’m all about celebrating. From hanging string lights and building snowmen to putting up the Christmas tree and baking my family’s favorite cookies, this really is the most wonderful time of the year!

But as much as I’m one for tradition, sometimes it’s fun to mix things up—and the dessert table is the place to start. This White Russian Cheesecake is sure to be a new hit at holiday parties or family get-togethers. Plus, the cheesecake is made with easy-to-find ingredients and doesn’t require a lot of time or effort. Those aspects won’t go unappreciated during the hustle and bustle of the season!

What I love about White Russians, one of my favorite cocktails, is how well its flavors lend themselves to a decadent dessert like cheesecake. With ingredients such as coffee liqueur and cream, it’s a great drink to inspire not only cheesecake but plenty of classic desserts. From bars to ice cream sundaes, there are endless ways to celebrate the holidays—with or without a cocktail in hand. Regards Betty Crocker!

Crust

1
cup crushed graham crackers (16 squares)
1/4
cup butter, melted

Filling

3
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1/4
cup cold brewed espresso
1
cup milk
1/4
cup coffee-flavored liqueur
1
teaspoon vanilla
1
tablespoon butter, melted
2
eggs
Topping, if desired
Vanilla-flavored candy coating (almond bark)
Milk chocolate-flavored candy coating
  • 1 Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
  • 2 In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
  • 3 Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
  • 4 To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.

Posted on December 20, 2011, in Recipes. Bookmark the permalink. 4 Comments.

  1. Thanks for taking time to post this yummy recipe. I’ve been looking for a tasty treat to serve for An upcoming get together and your Russian inspired cheesecake will do the trick!

    Feel free to check out my blog (www.PeteThePopcorn.com)
    Nick Rokicki

  2. Hi, always i used to check webpage posts here early in the daylight, as i like to learn more and more.

  3. liqueur ha?

    where can I get it in Kuwait ballah? lol

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