Chocolate-Irish Cream Cheesecake

For a special treat, serve this rich dessert with gourmet coffee. If you prefer a milder liqueur flavor, use a little less Irish cream and add whipping cream or milk to make up the difference.



by 6  people


add your rating
add a comment
Servings: 16
Prep Time: 45 mins
Related Categories: Cheesecake, Chocolate Desserts, Desserts
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 1/2  cups 
    finely crushed chocolate wafers (about 18 cookies)*
  • see savings
    On Sale
    6   tablespoons 
    butter, melted*
  • see savings
    On Sale
    1/2  teaspoon 
    ground cinnamon
  • see savings
    On Sale
    3  8  ounce packages 
    cream cheese, softened
  • see savings
    On Sale
    1  8  ounce carton 
    dairy sour cream
  • see savings
    On Sale
    1   cup 
    sugar
  • see savings
    On Sale
    1  8  ounce package 
    semisweet chocolate, melted and cooled
  • see savings
    On Sale
    3   
    eggs
  • see savings
    On Sale
    1/2  cup 
    Irish cream liqueur
  • see savings
    On Sale
    2   tablespoons 
    whipping cream or milk
  • see savings
    On Sale
    2   teaspoons 
    vanilla

Directions
1.
Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2.
For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3.
Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4.
Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
Note
  • * If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Nutrition information
Per Serving: cal. (kcal) 405, Fat, total (g) 29, chol. (mg) 109, sat. fat (g) 17, carb. (g) 32, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 25, pro. (g) 7, vit. A (IU) 826.03, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.19, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 252, Potassium (mg) 181, calcium (mg) 60.58, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Chocolate-Irish Cream Cheesecake
Chocolate-Irish Cream Cheesecake

For a chocolate-only cheesecake, or for a cheesecake with just a hint of liqueur, simply substitute an equal amount of whipping cream or milk to replace the liqueur.

 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... the same way about ice cream--only an egg yolk-thickened custard was a "real" ice cream. After some... read more...
how tos

shop our favorite products