Happy Dessert Time!
I copied this recipe directly off of the allrecipes.com page for y'all, but I have made this several times, and it comes out great! It's a real crowd pleaser and since the Irish Cream bakes with the cake, it's ok for kids as well. Make this the night before or in the morning of the day you'll need it, since it's best to let it cool completely in a refrigerator.
Irish Cream Chocolate Cheesecake
Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour 20 Minutes.
Ready in: approx. 9 Hours 20 Minutes.
Makes 1 - 9 inch Springform Pan (12 servings).
|1 1/2 cups chocolate cookie crumbs (Oreo)
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
1/2 cup sour cream
1/4 cup Irish cream liqueur
1 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).
2 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.
3 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.
4 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.
Yummy. This is pretty rich, so it makes 12 or more servings, depending on how small you cut it.