White Russian Cheesecake

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White Russian Cheesecake
  • Prep 15 min
  • Total 5 hr 55 min
  • Servings 8
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If White Russians are your favorite special-occasion drink, this creamy cheesecake recipe is for you. Spiked with coffee-flavored liqueur, it serves up those classic flavors in a whole new way.
By Stephanie Wise
Created Oct 21, 2011



  • 1 cup crushed graham crackers (16 squares)
  • 1/4 cup butter, melted


  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup cold brewed espresso
  • 1 cup milk
  • 1/4 cup coffee-flavored liqueur
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • 2 eggs

Topping, if desired

  • Vanilla-flavored candy coating (almond bark)
  • Milk chocolate-flavored candy coating


  • 1
    Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
  • 2
    In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
  • 3
    Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
  • 4
    To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Run a sharp knife under very hot water before cutting into the cheesecake, so that the topping will slice easily.
  • tip 2
    Not a fan of candy coating as a topping? Top each serving with a dollop of whipped cream spiked with extra coffee-flavored liqueur instead.


Nutrition Facts are not available for this recipe
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