irish cream cheesecake
Recipe from Family Circle

For those that feel chocolate makes any dessert taste better, they'll love the addition of chocolate chips to this cheesecake.

irish cream cheesecake

by 2  people

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    • 2   cups 
      graham cracker crumbs
    • 1/4  cup 
    • 6   tablespoons 
      unsalted butter, melted
    • 4   packages 
      (8 ounces each) cream cheese, softened
    • 1 1/4  cups 
    • 4   
    • 3/4  cup 
      Irish cream liqueur
    • 2   teaspoons 
      vanilla extract
    • 2/3  cup 
      mini chocolate chips
    • 1   cup 
      heavy cream
    • 2   tablespoons 
    • 1   teaspoon 
      instant coffee powder

    Heat oven to 325 degrees F. Coat a 9-inch round springform pan with nonstick cooking spray.
    In a small bowl, mix together graham cracker crumbs, sugar and butter. Pat into bottom and partially up sides of springform pan. Bake at 325 degrees F for 7 minutes. Let cool on wire rack.

    In a large bowl, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs, one at a time. Blend in the Irish cream liqueur and vanilla extract.
    Sprinkle half of the chocolate chips over baked crust. Pour filling into the pan; sprinkle remaining chips on top.
    Bake at 325 F for 1 hour, 20 minutes until just set. Remove from oven and run a small knife around the edge. Leave in pan; let cool completely. Cover and refrigerate in springform pan overnight.

    In a large bowl, stir together cream, sugar and instant coffee. Beat until stiff peaks form. Release side of springform pan and remove from cake. Spread topping over cake and slice.
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