Ingredients for Frangelico Cheesecake
- 16 ounces cream cheese, softened
- 3 large eggs
- Sugar
- 1 teaspoon vanilla extract
- ¼ cup Frangelico
- Ready Made Pie Crust
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How to Make Frangelico Cheesecake
- Preheat oven to 350°F (175°C).
- Crush graham crackers into fine crumbs (about 1 ½ cups). Combine crumbs with 6 tablespoons (3 ounces) melted unsalted butter and 2 tablespoons granulated sugar. Press mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese (16 ounces, softened) with granulated sugar (1 cup) until smooth and creamy. Beat in Frangelico (¼ cup), vanilla extract (1 teaspoon), and eggs (3 large), one at a time, mixing well after each addition.
- Pour batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 40-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 2-3 hours, or preferably overnight, before serving.
- Garnish with fresh raspberries or boysenberries before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
76g
Fat
131g
Carbs
9g
