Irish Cream Chocolate Cheesecake recipe

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Ingredients

1 ½ cups chocolate cookie crumbs
⅓ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
¼ cup butter
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
½ cup sour cream
¼ cup Irish cream liqueur

Nutrition Info

457.3 calories
carbohydrate: 42.4 g
cholesterol: 122.8 mg
fat: 29.2 g
fiber: 1.9 g
protein: 8.1 g
saturatedFat: 17.3 g
servingSize: -
sodium: 298.1 mg
sugar: 30.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' 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 in preheated oven for 10 minutes, set aside. Increase oven temperature to 450 degrees F (230 degrees C).

  2. 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.

  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

  4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Recipe Yield

1 9-inch Springform Pan

Recipe Note

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

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