Name: Gluten-Free Irish Whiskey Cheesecake
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: Gluten-free oatmeal cookies - 6 ounces; Firmly packed dark brown sugar - 1 tablespoon; Ground cinnamon - ¼ teaspoon; Very cold unsalted butter, cut into 1/2-inch cubes - 3 ½ tablespoons; Cream cheese, at room temperature - 24 ounces; Firmly packed dark brown sugar - 1 cup; Firmly packed dark brown sugar - 2 ½ tablespoons; Eggs, at room temperature - 4; Coffee-flavored liqueur (such as Kahlua®) - 2 tablespoons; Coffee-flavored liqueur (such as Kahlua®) - 2 teaspoons; Vanilla extract - ½ teaspoon; Instant espresso powder - 5 teaspoons; Irish whiskey - 7 tablespoons; Instant espresso powder - ¾ teaspoon; White sugar - ½ teaspoon; Heavy whipping cream - 1 tablespoon; Chilled heavy whipping cream - 1 ½ cups; White sugar - 2 tablespoons; Chocolate-covered espresso beans, or as desired - 10

Ingredients for - Gluten-Free Irish Whiskey Cheesecake

1. Gluten-free oatmeal cookies 6 ounces

2. Firmly packed dark brown sugar 1 tablespoon

3. Ground cinnamon ¼ teaspoon

4. Very cold unsalted butter, cut into 1/2-inch cubes 3 ½ tablespoons

5. Cream cheese, at room temperature 24 ounces

6. Firmly packed dark brown sugar 1 cup

7. Firmly packed dark brown sugar 2 ½ tablespoons

8. Eggs, at room temperature 4

9. Coffee-flavored liqueur (such as Kahlua®) 2 tablespoons

10. Coffee-flavored liqueur (such as Kahlua®) 2 teaspoons

11. Vanilla extract ½ teaspoon

12. Instant espresso powder 5 teaspoons

13. Irish whiskey 7 tablespoons

14. Instant espresso powder ¾ teaspoon

15. White sugar ½ teaspoon

16. Heavy whipping cream 1 tablespoon

17. Chilled heavy whipping cream 1 ½ cups

18. White sugar 2 tablespoons

19. Chocolate-covered espresso beans, or as desired 10

How to cook deliciously - Gluten-Free Irish Whiskey Cheesecake

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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.

6 . Stage

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

7 . Stage

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.

8 . Stage

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.