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B-52 Cheesecake


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  • CRUST:
  • 3 cups chocolate wafer crumbs
  • 3 tbsp. granulated sugar
  • 1/4 cup butter, melted
  • 1 3/4 pounds (875G) cream cheese
  • 1 cup granulated sugar
  • 6 eggs
  • 3 oz semi-sweet chocolate, melted
  • 1/4 cup Kahlua liqueur
  • 1/4 cup Irish Cream liqueur
  • 1/4 cup Grand Marnier liqueur
  • 2 tsp. orange rind, granted


Servings 12


Step 1

Combine all ingredients together. Press on the bottom and sides of a lightly greased 8-1/2-inch springform pan.

Cream the cheese and sugar together, beat in the eggs one at a time.
Divide the batter into three parts.
In one part, blend the chocolate and Kahlua.
In the second part, blend in the Irish Cream.
In the third part, blend in the Grand Marnier and orange rind.
Pour the chocolate batter over the crust. Bake in 325F oven for 30 minutes.
Pour the Irish Cream batter over the first layer and continue to bake for an additional 20 minutes.
Pour the Grand Marnier batter over the first two layers and finish baking for 45 minutes.

Turn the over off, prop the door open and cool the cheesecake in the oven for 30 minutes. Transfer to cooling rack and cool to room temperature. Refrigerate for 8 hours or overnight.
Garnish with whopped cream rosettes and toasted sliced almonds.


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