Sponsored by Mondelēz International
3 lbs. cream cheese, softened
1-3/4 cups granulated sugar
6 medium eggs, whole
2 oz. Cafetino Espresso Liqueur
4 oz. freshly brewed espresso
8–10 oz. OREO® Cookie Pieces, finely ground
2–3 oz. butter
Apricot glaze (optional)
1 - Preheat an oven to 350ºF.
2 - In a stand mixer with a paddle, beat cream cheese with sugar until smooth.
3 - Add eggs and mix thoroughly.
4 - Add Cafetino Espresso Liqueur and 2 oz. brewed espresso.
5 - For the crust, butter the sides and bottom of a 10-inch springform pan. Combine ground OREO Cookie Pieces with butter and remaining espresso; mix thoroughly.
6 - Place cookie mixture into the springform pan and turn so it adheres to the sides; press remaining mixture onto the bottom to make the crust.
7 - Prepare a bain-marie, place springform pan in the water bath, and place into the preheated oven for approximately 1 hour and 40 minutes, or until center of cheesecake reaches 161ºF.
8 - Remove from oven and cool on a sheet pan with an icing rack. If desired, glaze with apricot glaze.
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