Brandy Alexander Cheesecake

This luscious cheesecake baked in a chocolate graham cracker crust captures the flavors of the creamy sweet cocktail known as a Brandy Alexander.

Brandy Alexander Cheesecake
Servings: 16 Prep 20 mins Bake 325°F 1 hr to 1 hr 10 mins


  • Crust:
  • 18 chocolate graham cracker boards
  • 1 tablespoon sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • Filling:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • 4 eggs
  • 3 tablespoons brandy
  • 3 tablespoons creme de cacao
  • Garnish:
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • Chocolate-covered coffee beans, if desired

Make It

1. Heat oven to 325 degrees F.


2. In food processor, pulse graham crackers until fine crumbs are formed. Add sugar and butter; pulse until crumbs are moistened. Press into bottom and up side of a 9-inch springform pan. Refrigerate.


3. In a large bowl, beat cream cheese until smooth, about 1 minute. Add sugar and cornstarch; beat on medium-high speed until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add brandy and creme de cacao; beat until smooth. Pour filling into crust.

4. Bake at 325 degrees F until edge of cheesecake is just set and center slightly jiggles, 60 to 70 minutes. Transfer to wire rack. Run a thin knife around inside edge of pan. Let cool completely. Cover and refrigerate overnight.


5. Remove side of pan. Whip heavy cream and sugar to stiff peaks. Use to garnish cheesecake. Scatter with chocolate-covered coffee beans.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 465, Fat, total (g): 32, chol. (mg): 140, sat. fat (g): 18, carb. (g): 35, fiber (g): 1, pro. (g): 7, sodium (mg): 261, Percent Daily Values are based on a 2,000 calorie diet.