White Russian Cheesecake
A boozy New York cheesecake spiked with vanilla vodka and coffee liqueur — dessert and cocktail hour rolled into one slice.
- Prep Time
- 45 min
- Cook Time
- 1 hr 22 min
- Total Time
- 2 hr 7 min
- Servings
- 12 servings
Baking liquor into cheesecakes has become a bit of a hobby of mine. I'll find myself standing in front of the liquor cabinet wondering what kind of cheesecake to make next, and with a whole internet's worth of cocktail recipes to raid for ideas, it never takes long to land on something good.
This one takes its cues straight from the cocktail, with vanilla vodka and coffee liqueur folded right into the batter. My favorite way to serve it is with an actual White Russian on the side — dessert and aperitif in one sitting.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- 2 oz. heavy cream
- 2 oz. vanilla-flavored vodka
- 2 oz. coffee liqueur
For the Topping
- Frozen whipped topping, thawed
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil and set inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with the sugar, add the melted butter, and mix with your hands until combined. Press evenly into the bottom of the springform pan and bake for 7 minutes. Remove and set aside.
- 3In a stand mixer, beat 8 oz. of the cream cheese with the cornstarch and 2/3 cup of the sugar until smooth. Add the remaining cream cheese and sugar in batches, beating until smooth after each addition.
- 4Slow the mixer, add the extracts and eggs one at a time, scraping down the sides, then slowly mix in the liquors and heavy cream just until combined (do not overmix). Spoon the batter over the crust and spread into an even layer.
- 5Set the springform pan inside the larger pan and pour in warm water to create a water bath at least 1 inch up the sides. Bake for about 1 hour 15 minutes, until lightly browned on top.
- 6Cool on a rack for about 4 hours, then remove the foil, cover, and freeze for at least 4 hours, preferably overnight. Unmold onto a serving plate.
- 7Cut with a sharp, straight-edged knife, wiping the blade between cuts. Garnish with whipped topping, if desired. Store in the refrigerator for up to 7 days, or in the freezer for 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
