Chocolate-Irish Cream Cheesecake
For a chocolate-only cheesecake, or for a cheesecake with just a hint of liqueur, simply substitute an equal amount of whipping cream or milk to replace the liqueur.
cup chocolate wafer crumbs (about 18 cookies)*
cup butter, melted
teaspoon ground cinnamon
8 ounce packages cream cheese, softened
8 ounce carton dairy sour cream
8 ounce package semisweet chocolate, melted and cooled
cup Irish cream liqueur
tablespoons whipping cream or milk
Fresh raspberries (optional)
cup semisweet chocolate pieces, melted (optional)
- For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.
- For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.
- Place pan on a baking sheet. Pour filling into crust. Bake in a 325 degree F oven for 50 to 60 minutes or until center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen sides; cool 30 minutes more. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.
- Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired. Makes 12 to 16 servings.
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