CHOCOLATE-IRISH CREAM CHEESECAKE

CHOCOLATE-IRISH CREAM CHEESECAKE
CHOCOLATE-IRISH CREAM CHEESECAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups finely crushed chocolate wafers (about 18 cookies)*

  • 6

    tablespoons butter, melted*

  • 1/2

    teaspoon ground cinnamon

  • 3

    8-ounce packages cream cheese, softened

  • 1

    8-ounce carton dairy sour cream

  • 1

    cup sugar

  • 1

    8-ounce package semisweet chocolate, melted and cooled

  • 3

    eggs

  • 1/2

    cup Irish cream liqueur

  • 2

    tablespoons whipping cream or milk

  • 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. From the Test Kitchen •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.

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