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I usually make Black Bottom Pie for Shawn for his birthday, but I decided to make something different this year!....so I found this recipe for Chocolate Irish Cream Cheesecake (since he is half Irish)! It is delicious!! and so sinfully chocolately!!
Enjoy!
hugs,
peg
Chocolate-Irish Cream Cheesecake
Makes: 16 servings
Prep: 45 mins Bake: 325°F 50 mins Cool: 1 hr 45 mins Chill: At least 6 hrs or up to 24 hours
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.
From the Test Kitchen
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:
http://www.bhg.com/recipe/cheesecake/chocolate-irish-cream-cheesecake/
Enjoy!
hugs,
peg
Chocolate-Irish Cream Cheesecake
Makes: 16 servings
Prep: 45 mins Bake: 325°F 50 mins Cool: 1 hr 45 mins Chill: At least 6 hrs or up to 24 hours
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.
From the Test Kitchen
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:
http://www.bhg.com/recipe/cheesecake/chocolate-irish-cream-cheesecake/