Chocolate-Irish Cream Cheesecake
CATEGORIES
INGREDIENTS
- Servings: 12-16
- 1 cup chocolate wafer crumbs (about 18 cookies)
- 1/4 cup butter, melted
- 1/2 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
- 1/3 to 1/2 cup Irish cream liqueur
- 2 tablespoons whipping cream or milk
- 2 teaspoons vanilla
- Fresh raspberries (optional)
- 1/3 cup semisweet chocolate pieces, melted (optional)
DIRECTIONS
- For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.
- For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed until combined.
- Add eggs all at once. Beat on low speed just until combined. Do not overbeat.
- Stir in liqueur, whipping cream or milk, and vanilla.
- Place pan on a baking sheet. Pour filling into crust.
- Bake in a 325 degree F oven for 50 to 60 minutes or until center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes.
- Loosen sides; cool 30 minutes more. Remove sides; cool completely.
- Cover and chill cheesecake for 4 hours or overnight.
- Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.