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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. chocolate cookie crumbs
6 T. butter, melted
1/2 tsp. ground cinnamon
3 8-oz. pkg. cream cheese, softened
1 c. sour cream
8 1-oz. squares semisweet chocolate, melted and cooled
1 c. sugar
3 eggs, slightly beaten
1/2 cup Irish Cream liqueur
2 T. whipping cream
2 tsp. vanilla extract
Preheat oven to 325F.
In a small bowl, combine cookie crumbs, melted butter, and cinnamon with a fork and mix well; press onto bottom and side of 9-inch spring-form pan.
In large bowl, beat cream cheese and sugar until smooth; beat in sour cream and melted chocolate flour.
Add eggs, one at a time, beating after each addition until just combined.
Stir in liqueur, whipping cream, and vanilla.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 325F for 60 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - IRISH CREAM
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. chocolate cookie crumbs
6 T. butter, melted
1/2 tsp. ground cinnamon
3 8-oz. pkg. cream cheese, softened
1 c. sour cream
8 1-oz. squares semisweet chocolate, melted and cooled
1 c. sugar
3 eggs, slightly beaten
1/2 cup Irish Cream liqueur
2 T. whipping cream
2 tsp. vanilla extract
Preheat oven to 325F.
In a small bowl, combine cookie crumbs, melted butter, and cinnamon with a fork and mix well; press onto bottom and side of 9-inch spring-form pan.
In large bowl, beat cream cheese and sugar until smooth; beat in sour cream and melted chocolate flour.
Add eggs, one at a time, beating after each addition until just combined.
Stir in liqueur, whipping cream, and vanilla.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 325F for 60 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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