Irish Cream Chocolate Cheesecake

20 m
1 h 20 m
Ready in:
1 h 40 m
Dessert: Irish Cream Chocolate Cheesecake
Print it
Servings: 12
Chocolate cookie crumbs
1 ½ cups
Confectioners' sugar
1/3 cup
Unsweetened cocoa powder
1/3 cup
¼ cup
Cream cheese 
3 (8 ounce) packages, softened
White sugar
1 ¼ cups
Unsweetened cocoa powder
¼ cup
All-purpose flour
3 tbsp.
Sour cream
½ cup
Irish cream liqueur
¼ cup
  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.
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