Here are the basic ingredients for the Dooley’s Toffee Liqueur Cheesecake. I deviated from the original recipe by using Oreo cookies for the crust, just like the Bourbon Pecan Cheesecake.
Deb,
This is the cheesecake I sent you the recipe for. It is almost as good as your Bourbon Pecan Cheesecake.
The finished product!
For those attending the KOA Gathering, you will get to taste the “real thing”. For the rest of you, you will have to lick your monitors. Sorry! My job is done here.
Art
BTW, here is the recipe.
Dooley’s Toffee Liqueur Cheesecake
Ingredients:
15 chocolate graham crackers, crushed (I used a package of Oreo's instead)
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup Dooley’s Toffee Liqueur
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 package Health Bar crunch bits
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in Dooley’s, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Sprinkle Health Bar crunch on top and press into sides of cake. Drizzle some extra Dooley’s lightly over top! Chill in refrigerator until serving.
Cheesecake hints:
Bring all ingredients to room temperature before mixing Don’t over mix Bake cheesecake in a water bath for best results and no cracking: cover bottom and a bit up the side of cheesecake pan with tin foil. Set cheesecake inside a roasting pan on the oven rack, then pour boiling water into the roasting pan until the water is at least halfway up the sides of the cheesecake pan. Allows at least 2 inches of space between the edge of the cheesecake pan and the edge of the roasting pan. Don’t over bake: middle will not be fully cooked when you turn the oven off but will bake through while at rest in oven.
