Luck O The Irish Cheesecake Recipes

LUCK O' THE IRISH CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. , Pour onto crust. Place pan on a baking sheet. Bake at 300° until center is almost set, about 1 hour. Cool on a wire rack for 10 minutes; run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Trace a small shamrock pattern onto a piece of paper; cut out and set aside. In a microwave, melt remaining chocolate chips. Fill pastry bag with melted chocolate; cut a small hole in a corner. Place shamrock pattern on a baking sheet; place a large piece of waxed paper over pattern. Pipe a chocolate shamrock onto waxed paper, following the pattern. Move waxed paper and repeat to make more shamrocks. , Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.

LUCK O' THE IRISH BROWNIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
• Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
• To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
• In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

LUCK O' THE IRISH CHEESECAKE RECIPE - (4.4/5)

Steps:

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-inch springform pan. In a bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. Pour onto crust. Place pan on a baking sheet. Bake at 300°F for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes; run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Trace a small shamrock pattern onto a piece of paper; cut out and set aside. In a microwave, melt remaining chocolate chips. Fill plastic bag with melted chocolate; cut a small hole in a corner of the bag. Place shamrock pattern on a baking sheet; place a large piece of waxed paper over pattern. Pipe a chocolate shamrock onto waxed paper, following the pattern. Move waxed paper and repeat to make several more shamrocks. Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.

LUCK OF THE IRISH DESSERT SQUARES

Steps:

• Prepare Chocolate Cookie Crumb Crust (for a homemade version try Recipe #353150).
• In small mixer bowl, beat cream cheese until fluffy.
• Gradually add sugar, beating until well blended.
• Add cocoa alternately with milk, beating until smooth.
• Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
• In small bowl stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer.
• Cover. Chill about 6 hours or until set.
• Cut into squares to serve. Garnish with mint leaves, if desired.

IRISH CREAM CHEESECAKE

Steps:

• Preheat the oven to 300°F.
• (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
• Combine the vanilla wafer crumbs and butter in a small mixing bowl.
• Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
• Hold this pan in the freezer until ready to fill.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add the sugar, 1/2 cup at a time, beating well after each addition.
• Add the geletin; mix well at low speed.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream, Irish Cream and vanilla.
• Spoon the mixture over the crust.
• Bake at 300 for one hour and fifteen minutes.
• DO NOT OPEN THE OVEN DOOR!
• Turn off oven, KEEP THE OVEN DOOR CLOSED.
• Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
• DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
• Remove the cheesecake from the oven and carefully remove the springform pan.
• Place on a decorative plate and serve at room temperature or chilled.
• May garnish with grated semi-sweet chocolate.