Irish Cream Cheesecake

(from saymyname’s recipe box)

Serves 10 people

Categories: Cheesecake, Dessert

Ingredients

  • Chocolate Cookie Crust:
  • 11 cream-filled chocolate sandwich cookies, crushed
  • 3 tablespoons butter or 3 tablespoons margarine, melted
  • Irish Cream Filling:
  • 24 ounces cream cheese
  • 3/4 cup sugar
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 5 teaspoons cornstarch
  • 4 eggs
  • 1 egg yolk
  • 3/4 cup irish cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant coffee
  • 2 teaspoons hot water

Directions

  1. Make the crust: in a bowl, stir the crushed cookies and melted butter together until well combined.

  2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  3. Make the filling: in a big bowl, combine the cream cheese, sugar, cocoa powder, and cornstarch; beat with an electric mixer until smooth.
  4. Add eggs and egg yolk one at a time, beating well after each addition.
  5. Beat in the Irish cream liqueur and vanilla.
  6. Stir together the instant coffee and hot water, stir into cream cheese mixture; pour cream cheese mixture over the crust.
  7. Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  8. Remove the cake from the oven and run a knife around the inside edge of the pan.
  9. Turn the oven off; return cake to the oven for an additional 30 minutes.
  10. Chill, uncovered, overnight.
  11. *I always bake cheesecake in a water bath; this method is untried by me, so proceed at your own risk.

Email to a friend | Print this recipe | Back