Description
A velvety smooth chocolate cheesecake infused with the rich flavors of Irish cream, nestled on a buttery cookie crust. Perfect for celebrations or indulgent treats.
Ingredients
Scale
- 2 cups (200 grams) chocolate sandwich cookies, crushed
- 1/2 cup (115 grams) unsalted butter, melted
- 24 oz (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 ml) Irish cream liqueur
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 6 oz (170 grams) dark chocolate, melted
- 1 cup (240 ml) heavy cream
- 2 tablespoons sugar
Instructions
- Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Mix with melted butter and press firmly into the base of a greased 9-inch springform pan. Refrigerate while preparing the filling.
- Preheat the oven to 325°F (160°C). In a large bowl, beat the softened cream cheese with sugar until smooth. Add Irish cream and vanilla extract, mixing until combined. Beat in the eggs one at a time.
- Melt the dark chocolate using a double boiler. Let cool slightly, then mix into the cheesecake batter until fully incorporated.
- Pour the batter over the chilled crust and smooth the top with a spatula. Bake for 60–70 minutes, or until the edges are set but the center jiggles slightly. Cool completely before removing from the pan.
- Whip the heavy cream with sugar until stiff peaks form. Spread over the cooled cheesecake and sprinkle with grated chocolate or cocoa powder.
Notes
For a non-alcoholic version, replace Irish cream with coffee-flavored syrup. Use a water bath during baking to prevent cracks. Cool the cheesecake gradually to avoid sinking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
Keywords: Irish cream cheesecake, chocolate cheesecake, boozy dessert, holiday dessert, Irish dessert