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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups chocolate cookie crumbs or chocolate graham cracker crumbs
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
Filling
3 (8 oz) pkg cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tbsp flour
3 eggs
1/2 cup sour cream
1/3 cup Irish cream liqueur
Topping: Optional
Chocolate fudge topping
Preheat oven to 350. In a large bowl, mix together the cookie crumbs, 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 for 10 minutes; set aside. Increase oven temperature to 450.
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 and place in a water bath. Wrap the pan tightly in a couple of layers of aluminum foil to prevent the water from getting into the pan and making the crust soggy.
Bake for 10 minutes. Reduce oven temperature to 250, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. Drizzle slices with fudge topping as a garnish.
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IRISH CREAM CHOCOLATE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups chocolate cookie crumbs or chocolate graham cracker crumbs
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
Filling
3 (8 oz) pkg cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tbsp flour
3 eggs
1/2 cup sour cream
1/3 cup Irish cream liqueur
Topping: Optional
Chocolate fudge topping
Preheat oven to 350. In a large bowl, mix together the cookie crumbs, 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 for 10 minutes; set aside. Increase oven temperature to 450.
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 and place in a water bath. Wrap the pan tightly in a couple of layers of aluminum foil to prevent the water from getting into the pan and making the crust soggy.
Bake for 10 minutes. Reduce oven temperature to 250, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. Drizzle slices with fudge topping as a garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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