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Irish Cream Cheesecake

Irish Cream Cheesecake

Nutrition Facts
Irish Cream Cheesecake
  • Makes: 16 servings
  • Prep: 20 mins
  • Bake: 1 hr 27 mins at 325°
  • Chill: overnight
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by 2 people

Ingredients

Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
Filling:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups sugar
  • 4 eggs
  • 3/4 cup Irish cream liqueur
  • 2 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
Topping:
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee powder

Directions

Crust:
  1. Heat oven to 325 degrees F. Coat a 9-inch round springform pan with nonstick cooking spray.
  1. In a small bowl, mix together graham cracker crumbs, sugar and butter. Pat into bottom and partially up sides of springform pan. Bake at 325 degrees F for 7 minutes. Let cool on wire rack.
Filling:
  1. In a large bowl, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs, one at a time. Blend in the Irish cream liqueur and vanilla extract.
  1. Sprinkle half of the chocolate chips over baked crust. Pour filling into the pan; sprinkle remaining chips on top.
  2. Bake at 325 F for 1 hour, 20 minutes until just set. Remove from oven and run a small knife around the edge. Leave in pan; let cool completely. Cover and refrigerate in springform pan overnight.
Topping:
  1. In a large bowl, stir together cream, sugar and instant coffee. Beat until stiff peaks form. Release side of springform pan and remove from cake. Spread topping over cake and slice.

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