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.
Ingredients
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1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
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6 tablespoons butter, melted*
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1/2 teaspoon ground cinnamon
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3 8-ounce packages cream cheese, softened
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1 8-ounce carton dairy sour cream
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1 cup sugar
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1 8-ounce package semisweet chocolate, melted and cooled
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3 eggs
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1/2 cup Irish cream liqueur
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2 tablespoons whipping cream or milk
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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.
5.
*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
Calories 405, Total Fat 29 g, Saturated Fat 17 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 109 mg, Sodium 252 mg, Carbohydrate 32 g, Total Sugar 25 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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