A friend gave me this recipe and I have ben making it for years. It is perfect for St Patrick's day. It's great just after chilling, but tastes best after mellowing in the fridge for 1 to 2 days.

Gallery

Recipe Summary

prep:
1 hr
cook:
55 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Oatmeal Crust:
Coffee Filling:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan. Wrap the pan in a double layer of heavy duty aluminum foil, securely wrapping it around the pan.

    Advertisement
  • Combine cookies, 1 tablespoon dark brown sugar, and cinnamon in a food processor; finely grind. Add butter and process until crumbs hold together. Press mixture into the prepared pan, covering the bottom and extending 1 1/2 inches up the sides.

  • Bake crust in the preheated oven until crust darkens slightly, about 8 minutes. Remove from the oven. Let crust cool completely, about 30 minutes.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Blend cream cheese and sugar in a food processor until smooth, scraping down sides of bowl occasionally. Mix in 1 egg, 2 tablespoons plus 2 teaspoons coffee liqueur, and vanilla extract. Dissolve espresso powder in Irish whiskey in a large bowl. Stir in cream cheese mixture. Whisk in remaining eggs 1 at a time. Pour filling into the cooled crust.

  • Place the filled springform pan into a large, deep baking pan. Add 1 inch of hot water to the outer pan.

  • Bake in the hot oven until outer 2 inches of cake are firm and slightly puffed, about 45 minutes; center will appear moist and edges may crack slightly. Remove springform pan from the water and place on a wire rack; let cool to room temperature, about 1 hour. Refrigerate cake in the pan until well chilled, about 2 hours more. Cover pan with plastic wrap and let cake mellow for 1 to 2 days.

  • Dissolve espresso powder and 1/2 teaspoon sugar in 1 tablespoon cream in a small bowl. Beat 1 1/2 cups chilled cream and 2 tablespoons sugar together in a large bowl until soft peaks form. Fold in espresso mixture. Remove plastic wrap and pan sides from the cake. Serve topped with the whipped topping and garnished with chocolate-covered espresso beans.

Cook's Notes:

You can use gingersnap cookies in place of oatmeal cookies; if so, leave out the cinnamon.

Use any brand coffee liqueur you like.

Nutrition Facts

678 calories; protein 9.5g 19% DV; carbohydrates 47.9g 15% DV; fat 47.7g 73% DV; cholesterol 202.1mg 67% DV; sodium 314.2mg 13% DV. Full Nutrition
Advertisement
Advertisement