This old fashioned cocktail-inspired cheesecake has a luscious brown sugar-graham cracker crust and rich cheesecake filling that’s infused with the warmth of whiskey and a hint of orange bitters. The sweet black cherry sauce and vibrant orange zest garnishes pay homage to the iconic elements of the timeless libation.
| Level: | Intermediate |
| Total: | 8 hr 40 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 2 cups graham cracker crumbs
- 3 tablespoons packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 32 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs, at room temperature
- 1/4 cup sour cream
- 1/4 cup whiskey
- 1 1/2 teaspoons orange aromatic bitters, such as Angostura
- 3/4 cup canned black cherries in heavy syrup plus 2/3 cup syrup
- Zest of 1 orange
Instructions
- For the crust: Preheat the oven to 350 degrees F. Spritz a 9-inch springform pan with cooking spray.
- In a small bowl, stir together the graham cracker crumbs and brown sugar. Add the butter and mix until all the crumbs are coated in the butter. Press the crust into the bottom and 1 inch up the sides of the prepared pan. Bake until fragrant and browned, 10 to 12 minutes. Transfer to a wire rack to cool completely.
- Keep the oven at 350 degrees F. Place a 13-by-9-inch pan filled with hot water on the lower rack of the oven.
- For the cheesecake filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes. Add the granulated sugar and brown sugar and mix until well combined. Add the eggs to the cream cheese mixture one at a time. Scrape down the bowl and mix again briefly. Add the sour cream, whiskey, and bitters. Mix well until combined. Avoid overbeating.
- Transfer the cheesecake filling to the prepared pan with the crust. Smooth the top with a rubber spatula to spread evenly. Place the cheesecake on the middle oven rack above the pan of water. Bake until the top is lightly browned and the cheesecake is well set on the sides but still has a slight jiggle in the center, about 1 hour. Turn off the heat and prop the oven door open. Cool the cheesecake in the oven for about 1 hour.
- Remove and refrigerate the cheesecake until chilled, at least 6 hours and up to overnight.
- For the cherry topping and garnish: Place the cherries and syrup in a food processor or high-powered blender. Process until pureed.
- Remove the cheesecake from the pan and transfer to a serving plate. Drizzle the cheesecake with the cherry puree. Add the orange zest around the top edge of the cake for garnish.
- Keep leftover cheesecake refrigerated.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 565 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 8 g |
| Cholesterol | 162 mg |
| Sodium | 332 mg |
Reviews
Absolutely delicious! I heated up some good quality cherry preserves with a generous teaspoon of whisky instead of the canned cherries for the topping. Also made this without the crust for a family member who has a gluten allergy.
I recently made this for a friend’s birthday. I added a bit more of the Whiskey and orange bitters to taste. It was beautiful and oh so delicious! Will definitely make it again.