Booze Soaked Cheesecake–Chocolate Irish Cream

This is a wonderful, rich, cheesecake, which can be made even more special with the addition of an Irish Cream and Chocolate Ganache, and Irish Whipped Cream!

Cheesecake

  • 1 1/2 cups chocolate sandwich cookie crumbs (about 15 cookies)
  • 1/3 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 6 Tbsp. butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 Tbsp. all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/3 cup Irish cream liqueur

Preheat oven to 450 degrees. In a large bowl, mix together the cookie crumbs, powdered’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Freeze for 15 minutes.
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 for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Top with chocolate ganache while cheesecake is at room temperature, if desired. Chill before serving.

Ganache

  • 8 oz. semi-sweet chocolate chips
  • 6 Tbsp. heavy cream
  • 2 Tbsp. Irish Cream liqueur
  • 1 tsp. instant coffee granules
Melt chocolate over low heat with cream, liqueur, and coffee granules. Cool slightly, then smooth over the top of the room temperature cheesecake.

Whipped Cream

  • 1 cup heavy cream
  • 2-3 Tbsp. powdered sugar
  • 1-2 Tbsp. Irish Cream liqueur
Beat cream until soft peaks just begin to form. Add sugar and liqueur; continue to beat until stiff peaks form. Dollop on cheesecake just before serving.

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