Chocolate-Irish Cream Cheesecake
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
~ 6 tablespoons 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
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
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.
*Note: 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.
Recipe source: RecipeFriendsGlobalCooks yahoo group, submitted by angelkisses
PEG'S NOTE: I used 1-1/2 cups chocolate chips, melted for the 8-oz. pkg. of semisweet chocolate.
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
~ 6 tablespoons 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
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
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.
*Note: 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.
Recipe source: RecipeFriendsGlobalCooks yahoo group, submitted by angelkisses
PEG'S NOTE: I used 1-1/2 cups chocolate chips, melted for the 8-oz. pkg. of semisweet chocolate.