Food & Wine


In keeping with our recent string of offering one absurdly indulgent recipe a week, here's one that covers all the important bases -- from booze to cheese to sugar.



2 1/3 cups (about 10 oz.) shortbread cookies, crushed

2/3cup oatmeal

2 tablespoons honey

½cup butter, melted


2 (8-oz.) pkgs. cream cheese, softened

½cup honey

2 tablespoons Irish whiskey, or milk

¼cup powdered French Vanilla coffee drink mix

2 tablespoons flour

4 eggs


1 cup heavy whipping cream

2 tablespoons honey

1 tablespoon Irish whiskey, optional

1 tablespoon powdered French Vanilla coffee drink mix


Preheat oven to 350 degrees.

Combine crust ingredients in a large bowl, mix well and pat into bottom of a 9-inch springform pan.

In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Add honey, whiskey, coffee powder, and flour; mix well. Add eggs, one at a time and beat just until blended. Pour mixture into crust.

Place cheesecake on a cookie sheet, and bake 40 to 45 minutes until cheesecake is puffed and center is set. Turn oven off, and allow cheesecake to cool for 15 minutes with door ajar. Remove cheesecake to a cooling rack and cool 15 minutes. Run a thin knife around sides and remove the pan.

Allow cheesecake to cool 30 minutes more; then place in refrigerator to chill. Meanwhile, make topping by whipping cream until thickened. Add honey, whiskey, and powdered coffee, and whip until peaks form. Pipe or spread on chilled cheesecake and serve.