Irish Cream Chocolate Cheesecake

The Irish Cream Chocolate Cheesecake Recipe  was really smooth! However, I used 1/3 cup of Irish Cream and that still didn't seem to be enough. May try 1/2 cup next time. This dessert was really enjoyed by all.

Serve: 12

1 1/2 cups chocolate cookie crumbs
1 1/4 cups white sugar
1/2 cup sour cream
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
1/4 cup Irish cream liqueur
1/4 cup unsweetened cocoa powder
3 eggs
3 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened

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).

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.

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.
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.

Irish Cream Chocolate Cheesecake
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