Dark Island Spirits Cream Liqueur Cheesecake 

Spring-Form Pan:

8" (taller cake-shown)

9" (shorter cake) 

Oven @ 350° (325° if convection)

Bake time: 50 minutes to 1 1/2 hours for first bake (can vary by pan size and oven). 10 extra minutes to finish the topping

• Graham Cracker Crust

• 1 cup graham cracker crumbs

• 3 TBSP white sugar

• 3 TBSP melted butter

Mix well and firmly press into pan bottom (tip: use the bottom of a clean glass or measuring cup to get a nice flat surface)

Bake 7-8 minutes

Cool on a baking rack for 10 minutes

Cheesecake Filling

Mix the following until well blended, but don't over mix:

• 3 x 8 oz pkgs softened cream cheese

• 1 cup white sugar

• 2 tsp vanilla extract

• Then mix in:

• 3/4 cup sour cream

• 1/2 cup Dark Island Cream Liqueur (any of our 4 flavors of cream liqueur would be delicious!)

*Then add 4 large eggs, one at a time

Pour filling mixture over your cooled crust

Bake until center is not moving when pan is jiggled (mine takes about 80 minutes in an 8" pan in a convection oven).   Note- it continues to cook as it's cooling so don't over bake. Also, if edges are browning too quickly , place loose foil over top

Remove cake from the oven and place on cooling rack for at least 10 minutes. The cake will be puffed up at this time & settles during refrigeration. 

Topping

Blend together until smooth:

• 3/4 cup sour cream 

• 1/4 cup Dark Island Cream Liqueur 

• 1/4 cup white sugar

After pressing down the edges of the cake, pour on the topping, spreading to cover the full surface. Return the cake to the oven and bake an additional 10 minutes

Cool cake on rack then refrigerate 8+ hours 

After fully chilled and set, gently use a knife to release the cakes' sides from the pan.  

Pop the spring and lift off ring

Top with Torani caramel sauce and whipped cream

Happy Baking!