Chocolate Irish Cream Cheesecake Recipes

CHOCOLATE-IRISH CREAM CHEESECAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired. Makes 16 servings.

CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For crust: Preheat oven to 350 degrees.
• Finely grind graham crackers in a food processor.
• Add butter and blend until combined.
• Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
• Bake crust until golden brown, about 8 minutes.
• Remove pan from oven, and maintain oven temperature.
• For filling: Beat cream cheese and sugar in a large bowl until smooth.
• Beat in flour.
• Add eggs one at a time, beating just until combined.
• Mix in remaining ingredients.
• Pour filling into crust (cake will not fill pan).
• Bake 10 minutes.
• Reduce oven temperature to 250 degrees.
• Continue baking cheesecake until set, about 40 minutes longer.
• Cool cake in pan on a rack for 10 minutes.
• Run a sharp knife around pan sides to loosen cake.
• Cool.
• Chill overnight.
• For glaze: Bring cream to simmer in a heavy medium sized saucepan.
• Reduce heat to low.
• Add chopped chocolate (I use chocolate chips!) and stir until smooth.
• Cool glaze to lukewarm.
• Release pan sides from cheesecake.
• Place cheesecake on rack set over a baking sheet.
• Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
• Refrigerate until glaze sets, about 30 minutes.
• Transfer cheesecake to platter.
• Garnish with chocolate curls, if desired.

CHOCOLATE-IRISH CREAM CHEESECAKE

Steps:

• Heat oven to 350°F.
• Melt 4 oz. chocolate as directed on package; cool. Meanwhile, mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add liqueur and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Melt remaining chocolate just before serving cheesecake; drizzle over cheesecake.

IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• 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 CHIP CHEESECAKE

Steps:

• Heat oven to 325F degrees.
• Crust: Lightly grease a 10" spring form pan with butter.
• Combine crumbs and melted butter in a bowl, then press into bottom and 1" up the sides of pan.
• Bake until light brown, about 7 minutes.
• Filling: Using an electric mixer or food processor beat cream cheese until smooth.
• Gradually incorporate sugar.
• Beat in eggs 1 at a time.
• Blend in Irish Cream Liqueur and vanilla.
• Sprinkle half chocolate chips over bottom crust.
• Spoon in filling.
• Sprinkle on remaining chocolate chips.
• Put cake in oven and bake until puffed, center springs back, and golden brown, about 1 hour and 20 minutes.
• Cool cake completely.
• Cream: When cake is completely cool, beat whipping cream, sugar, and coffee powder until peaks form.
• Spread mixture over cake.
• Garnish: Decorate top with chocolate shavings.

MAKEOVER IRISH CREAM CHEESECAKE

Steps:

• Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

IRISH CREAM CHEESECAKE

Steps:

• Grease a 20cm/8 inch Springform pan.
• Melt the butter in a saucepan. Add the Crushed Cookies, and press into the tin. Chill in the fridge.
• Melt the chocolate in a bowl over a pan of simmeing water. Leave to cool.
• Beat the Cream Cheese and Sugar together. Gently fold in the whipped cream. then fold in the melted chocolate. When incorporated, add the Irish Cream Liqueur and mix together.
• When all incorporated, spoon into the tin over the biscuit base and chill in the fridge till set.