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Popular in Food

Chocolate-Irish Cream Cheesecake

For a special treat, serve this rich dessert with gourmet coffee. If you prefer a milder liqueur flavor, use a little less Irish cream and add whipping cream or milk to make up the difference.

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  • Makes: 16 servings
  • Prep: 45 mins
  • Bake: 50 mins 325°F
  • Cool: 1 hr 45 mins

Chocolate-Irish Cream Cheesecake

Ingredients

Directions

  1. Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
  2. For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
  3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
  4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

From the Test Kitchen

*

If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

Nutrition Facts (Chocolate-Irish Cream Cheesecake)

    Per serving:
  • 405 kcal cal.,
  • 29 g fat
  • (17 g sat. fat,
  • 1 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 109 mg chol.,
  • 252 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 25 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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