Pulse the graham crackers to fine crumbs and mix with granulated sugar until uniformly combined. Pour in the melted butter and keep blending with a fork until every crumb shines. Press this mixture into the bottom and sides of a nine inch springform pan with your fingers or a flat measuring cup for an even thick base. Bake at three hundred fifty degrees Fahrenheit until golden and fragrant which usually takes around eight to ten minutes letting it set for easier slicing.
Create the Cheesecake Filling:
Let your cream cheese sit out until it is no longer chilly. Beat it with the sugar until creamy and no lumps remain. Add each egg one by one and blend thoroughly before adding the next which keeps the texture smooth. Follow with the vanilla extract. Gently mix in the liqueurs Kahlua Bailey’s and vodka just until evenly incorporated which prevents overbeating and ensures a light filling. Pour over your cooled crust.
Bake with Care:
Slide a heatproof bowl of water onto the lower rack below your cheesecake to keep the oven humid and prevent cracking. Place the pan in the oven and bake for about forty minutes until just set but still slightly jiggly in the center. When the time is up turn off the oven and crack the door open leaving the cheesecake inside for another ten to fifteen minutes so it finishes cooking gently. This step makes for the creamiest texture.
Chill and Finish:
Allow the cheesecake to cool fully at room temperature then cover lightly and refrigerate for at least four hours or overnight. This ensures clean slices and the flavors develop fully. When ready to serve pour over Kahlua chocolate sauce or whip up some cream and dollop over each wedge.
Step-by-Step Instructions
Prepare the Graham Crust:
Pulse the graham crackers to fine crumbs and mix with granulated sugar until uniformly combined. Pour in the melted butter and keep blending with a fork until every crumb shines. Press this mixture into the bottom and sides of a nine inch springform pan with your fingers or a flat measuring cup for an even thick base. Bake at three hundred fifty degrees Fahrenheit until golden and fragrant which usually takes around eight to ten minutes letting it set for easier slicing.
Create the Cheesecake Filling:
Let your cream cheese sit out until it is no longer chilly. Beat it with the sugar until creamy and no lumps remain. Add each egg one by one and blend thoroughly before adding the next which keeps the texture smooth. Follow with the vanilla extract. Gently mix in the liqueurs Kahlua Bailey’s and vodka just until evenly incorporated which prevents overbeating and ensures a light filling. Pour over your cooled crust.
Bake with Care:
Slide a heatproof bowl of water onto the lower rack below your cheesecake to keep the oven humid and prevent cracking. Place the pan in the oven and bake for about forty minutes until just set but still slightly jiggly in the center. When the time is up turn off the oven and crack the door open leaving the cheesecake inside for another ten to fifteen minutes so it finishes cooking gently. This step makes for the creamiest texture.
Chill and Finish:
Allow the cheesecake to cool fully at room temperature then cover lightly and refrigerate for at least four hours or overnight. This ensures clean slices and the flavors develop fully. When ready to serve pour over Kahlua chocolate sauce or whip up some cream and dollop over each wedge.
