Cheesecake with Licorice Syrup

Cheesecake with Licorice Syrup


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This cheesecake has an old-school twist with the addition of a sticky-sweet licorice syrup drizzle. Get taken back to a classic candy shop with this sweet treat!

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Chicago, IL

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

12 servings


  • For the syrup:
  • ¾ cup black licorice
  • 2 cups water
  • For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ teaspoon ground cinnamon
  • 1/3 cup melted butter
  • 1/8 teaspoon salt
  • For the filling:
  • 4 (8 ounce) packages of cream cheese, room temperature
  • 1 ¼ cups sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 5 large eggs

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Preheat oven to 475F.
For the syrup:
Mix licorice and water in a heavy-bottomed saucepan. Let simmer while constantly stirring the contents of the pot.
Keep stirring until the licorice completely melts. If the syrup gets too thick, add more water.
Set aside—you can save it in a jar for later use!
For the crust:
Mix graham cracker crumbs, cinnamon and salt. Once combined, add the butter and stir until completely combined.
Press the crumbs on the bottom and sides of the pie tin until there is an even layer all around.
For the filling:
Mix the cream cheese, sugar, sour cream and vanilla extract until smooth.
Whisk the eggs in a separate bowl, then add to the filling. Beat just until combined.
Pour the filling into your prepared pie crust, then bake for 12 minutes. Turn the heat down to 350F and bake until the top turns golden, about 50 minutes.
Let cool on a wire rack, then serve!

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