Recipes and Cooking Chocolate-Irish Cream Cheesecake 4.1 (37) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 50 mins Cool Time: 105 mins Chill Time: 6 hrs Total Time: 9 hrs 20 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cup finely crushed chocolate wafers (about 18 cookies)* 6 tablespoon butter, melted* ½ teaspoon ground cinnamon 3 8 ounce packages cream cheese, softened 1 8 ounce carton dairy sour cream 1 cup sugar 1 8 ounce package semisweet chocolate, melted and cooled 3 eggs ½ cup Irish cream liqueur 2 tablespoon whipping cream or milk 2 teaspoon vanilla fresh raspberries (optional) ⅓ cup cup semisweet chocolate pieces, melted (optional) Directions 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. 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. 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. 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. Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired. Makes 16 servings. * 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. Print Nutrition Facts (per serving) 405 Calories 29g Fat 32g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 405 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 85% Cholesterol 109mg 36% Sodium 252mg 11% Total Carbohydrate 32g 12% Total Sugars 25g Protein 7g Calcium 60.6mg 5% Iron 1.6mg 9% Potassium 181mg 4% Folate, total 16.1mcg Vitamin B-12 0.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.