Irish cream cheesecake
For a milder liqueur flavor, use less Irish cream and add whipping cream or milk to make up the difference.
Prep; 25 min.
M akes 16 servings
I Preheat oven to 325°F. In medium bowl,
combine cookie crumbs, melted butter, and
cinnamon. Press mixture onto bottom and
side of 9- or 10-inch Springform pan.*
iVfc cups chocolate cookie
6 Tbsp. butter, melted*
tsp. ground cinnamon
-oz. pkg. cream cheese,
-oz. carton dairy sour
oz. semisweet chocolate,
melted and cooled
3 eggs, slightly beaten
cup Irish cream liqueur
2 Tbsp. whipping cream or
In large bowl, combine cream cheese, sour
cream, melted chocolate, and sugar. Beat with
electric mixer on medium to high speed until
smooth. Stir in eggsjust until combined. Stir
in liqueur, whipping cream, and vanilla. Pour
mixture into 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 on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 6 to 24 hours.
PER SERVING: 405 cal., 29g total fat (17 g sat. fat), 109 mg cfiol., 252 mg
sodium, 32 g carb., 2 g fiber, 7 g pro.
*Note: If you use a 10-inch springform pan,
cups chocolate cookie crumbs and
7 tablespoons melted butter for the crust.