irish cream cheesecake
For those that feel chocolate makes any dessert taste better, they'll love the addition of chocolate chips to this cheesecake.
Recipe from Family Circle
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
4 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
3/4 cup Irish cream liqueur
2 teaspoons vanilla extract
2/3 cup mini chocolate chips
1 cup heavy cream
2 tablespoons sugar
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.
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