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Irish Cream Chocolate Cheesecake

Irish Cream Chocolate Cheesecake

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    9 h 20 m
Elaine

Elaine

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
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Reviews

LSWANSON
230

LSWANSON

12/19/2004

Made two cheesecakes using this recipe. On the first, I followed the baisc recipe, with the exception of adding 1/2 c Bailey's. As reported by the majority of others, it cracked very badly. I disguised it with Cool Whip and chocolate sprinkles. ***The second I baked using all the tricks I've read about to avoid cracking. 1. All regrigerated ingredients were brought up to room temperature befoe mixing. 2. After baking the crust, it was put in the freezer to cool off. 3. After mixing the batter and putting it into the springform, the springform was placed in a waterbath, with the water being halfway up the side of the springform. I then baked the cake as per the recipe, removing the cake from the waterbath at the end of the bake time. I put the waterbath on the shelf beneath the cake, and left everything in the oven overnight. Results: Not even so much as one solitary crack. It was the prettiest cheesecake I've ever made, every bit as pretty as those from the Cheesecake Factory. The recipe itself was a hit, with both cakes devoured within minutes by my coworkes. All raived about it.

Lulu
140

Lulu

12/30/2005

IME most important thing to do to prevent cracks in my cheesecakes is to GREASE AND FLOUR my cake pans. this is becos cheesecake will tend to shrink and hold together as it bakes, so if you don't grease and flour, the cake will stick to the sides. the surface tension will be too much so it cracks in the middle. a water bath will further reduce the likelihood of the cracking, but the greasing and flouring is the deciding factor. hope this helps.

Sweet Dolly
106

Sweet Dolly

3/16/2008

This recipe produces a very high quality cheesecake. I use 2 regular cream cheese and 1 low fat, light sour cream and reduced fat Oreos; the lower fat ingredients are totally undetectable. I never put my springform pan IN a water bath; I place a roasting pan full of boiling water on the rack below my cheesecake. This steam method works just as well, with no threat of seepage. Thank you for sharing this phenomenal recipe!

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