SENSATIONAL IRISH CREAM CHEESECAKE
This rich, creamy cheesecake with a touch of Irish cream and miniature chocolate chips will impress everyone. You can even make it a day ahead!
Provided by Land O'Lakes
Categories Cheesecake Cream Cheese Sweet Baking Cheese Dairy Cake Dessert
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
- Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up sides of prepared pan; set aside.
- Combine sugar and cream cheese in bowl. Beat at medium speed until creamy. Continue beating, adding 1 egg at a time, until well mixed. Do not overbeat. Stir in liqueur.
- Combine 1/2 cup chocolate chips and flour in bowl; gently stir into cream cheese mixture. Pour filling into crust. Sprinkle remaining chocolate chips over batter.
- Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 40-45 minutes or until center is set and firm to touch. Cool 10 minutes.
- Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least 3 hours.
- Garnish with whipped cream and top with chocolate curls, if desired.
Nutrition Facts : Calories 400 calories, Fat 28 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Sugar grams, Protein 5 grams
CHOCOLATE-IRISH CREAM CHEESECAKE
For a special treat, serve this rich dessert with gourmet coffee. If you prefer a milder liqueur flavor, use a little less Irish cream and add whipping cream or milk to make up the difference.
Provided by BHG Test Kitchen
Time 9h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
- For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
- Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
- Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
- Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired. Makes 16 servings.
Nutrition Facts : Calories 405 kcal, Carbohydrate 32 g, Cholesterol 109 mg, Protein 7 g, SaturatedFat 17 g, Sodium 252 mg, Sugar 25 g, Fat 29 g, UnsaturatedFat 10 g
BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE
This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!
Provided by Leslie
Categories Cheesecake
Time 1h49m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- Mix all ingredients.
- Press into a 10" spring form pan and up the sides one inch.
- Bake at 325 for 7-10 minute.
- Filling:.
- Beat cream cheese with electric mixer until smooth.
- Beat sugar in gradually, and then add eggs one at a time.
- Blend in Bailey's and vanilla.
- Sprinkle half of chocolate chips over crust.
- Spoon in filling.
- Sprinkle with remaining chocolate chips.
- Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
- Cool cake completely.
- Coffee Cream Topping:.
- Beat all ingredients and spread over cooled cake.
- Top with chocolate curls or Skor bits.
- *NOTE: Be sure to make and refrigerate at least one day before serving.
CHOCOLATE IRISH CREAM CHEESECAKE
I made this Cheesecake, when my husband and I were dating. I wanted to make an impression on his Irish taste buds with Irish Cream Cheesecake. I also made a Raspberry Puree to go with it. The chocolate and raspberry sauce went very well together. I served it with a Sweetheart Salad, cut the cheese slice into Valentine hearts,...
Provided by Rose Mary Mogan
Categories Other Desserts
Number Of Ingredients 16
Steps:
- 1. For the raspberry sauce, thaw the raspberries, either in microwave, or at room temperature. Place berries in a large mesh strainer suspended over a large bowl, and push berries through the sieve with the back of a large spoon, forcing all the pulp and juice through, leaving only the seeds. Discard seeds. Add sugar and lemon juice to puree, stir to mix. Can add a little Raspberry liqueur if desired. This recipe is from the Joy of Baking, and is simple and easy. Makes about 1 3/4 cups of puree.
- 2. Preheat oven to 325 degrees F. Combine the crushed wafers with butter and cinnamon,in a small bowl. Press into the bottom of an ungreased 9 inch springform pan. Set aside.
- 3. In a large bowl beat cream cheese, sour cream, the 8 ounces melted chocolate and sugar with an electric mixer, on medium high speed till smooth. Add eggs all at once. Beat on low just until combined. Stir in liqueur, milk and vanilla. Pour into prepared pan. Place in a large shallow baking pan. Bake at 325 degrees F for 50 to 60 minutes or until center is nearly set when shaken. Cool in springform pan on wire rack for 15 minutes. Loosen cheesecake from sides of pan.DO NOT REMOVE SIDES. Cool 30 minutes more. Then remove sides of pan. Cool for 1 hour. Cover and chill for 4 to 24 hours. If desired drizzle cheesecake with 1/3 cup melted chocolate & chopped nuts, or serve with Raspberry Sauce, as a nice accompaniment.
- 4. NOTE: Instead of making the Raspberry Purree this time, I opted to use the leftover Irish Mint White Chocolate Cream Cheese Frosting left from another dessert, and then added some shaved chocolate. My husband loved it. The crust is made with Chocolate sandwich oreo's.
CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE
This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe.
Provided by miss gracie
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Cool.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 684.3, Fat 61.5, SaturatedFat 35.6, Cholesterol 180.5, Sodium 412.8, Carbohydrate 33.8, Fiber 5.7, Sugar 17.8, Protein 12.2
BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE
Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal especially on St Patrick's Day. Adapted from Allrecipes.
Provided by English_Rose
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
- Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
- In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons 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 soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
- Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
- With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.
Nutrition Facts : Calories 393.3, Fat 25.1, SaturatedFat 14.8, Cholesterol 119.3, Sodium 211.9, Carbohydrate 39.5, Fiber 1.4, Sugar 26.1, Protein 6.6
MAKEOVER IRISH CREAM CHEESECAKE
If you have a 4-in springform pan, this will be your new favorite dessert. The taste of Baileys Irish Cream comes through in every bite of this scaled down cheesecake. It's perfect for splitting with someone special. -Judy Ferril, Shorewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 258 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 8g protein.
IRISH CREAM CHEESECAKE
Baileys, Chocolate and Cream Cheese on a Chocolate Chip Cookie base.
Provided by chef_tracey
Time 20m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Grease a 20cm/8 inch Springform pan.
- Melt the butter in a saucepan. Add the Crushed Cookies, and press into the tin. Chill in the fridge.
- Melt the chocolate in a bowl over a pan of simmeing water. Leave to cool.
- Beat the Cream Cheese and Sugar together. Gently fold in the whipped cream. then fold in the melted chocolate. When incorporated, add the Irish Cream Liqueur and mix together.
- When all incorporated, spoon into the tin over the biscuit base and chill in the fridge till set.
BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE
Steps:
- Preheat oven to 350 degrees F. Brush the sides and bottom of a 9-inch springform pan with ½ tablespoon of melted butter.
- In the bowl of a food processor fitted with the metal blade, process Oreos into fine crumbs. With the machine running, drizzle melted butter and process until combined and butter is evenly divided. Press into the bottom of a 9 inch spring-form pan. Bake in preheated oven for 10 minutes; set aside to cool on wire rack. Increase oven temperature to 450 degrees.
- Bring about 4 quarts water to simmer in stockpot (for the water bath).
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed to break up and soften, about 1 minute. Scrape beater and bottom and sides of bowl with spatula. Add salt and sugar and beat at medium-low speed until combined, about 1 minute; scrape bowl. Add cocoa powder and flour and beat at medium speed until combined, about 45 seconds; scrape down bowl.
- Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add sour cream and Bailey's and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
- Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 hour. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.
- Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
- To make the ganache, place the chocolate chips and heavy cream in a 2 cup glass measuring cup. Microwave on HIGH, stirring every 30 seconds, until smooth. Let cool to room temperature. Pour over the top of the cheesecake and sprinkle with chocolate shavings if desired. Refrigerate until set. Let stand at room temperature for 20 minutes before serving.
Nutrition Facts : ServingSize 12 g
LUCK O' THE IRISH CHEESECAKE
A highlight of the St. Patrick's Day party in Mary Berger's family is her aunt's special dessert. "Every year, she serves this elegant cheesecake all of us look forward to," Mary relates from Bernville, Pennsylvania. "I was delighted when she passed along the recipe to me. The combination of chocolate and peppermint quickly becomes a favorite of everyone who tries it."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a bowl, beat cream cheese, milk, extract and food coloring until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. , Pour onto crust. Place pan on a baking sheet. Bake at 300° until center is almost set, about 1 hour. Cool on a wire rack for 10 minutes; run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Trace a small shamrock pattern onto a piece of paper; cut out and set aside. In a microwave, melt remaining chocolate chips. Fill pastry bag with melted chocolate; cut a small hole in a corner. Place shamrock pattern on a baking sheet; place a large piece of waxed paper over pattern. Pipe a chocolate shamrock onto waxed paper, following the pattern. Move waxed paper and repeat to make more shamrocks. , Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.
Nutrition Facts :
CHOCOLATE-IRISH CREAM CHEESECAKE
Chocolate fans will rejoice when you serve this luscious cheesecake made with melted chocolate and a splash of Irish cream liqueur.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Melt 4 oz. chocolate as directed on package; cool. Meanwhile, mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add liqueur and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Melt remaining chocolate just before serving cheesecake; drizzle over cheesecake.
Nutrition Facts : Calories 450, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
IRISH CREAM CHOCOLATE CHEESECAKE
If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Provided by Elaine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 9h20m
Yield 12
Number Of Ingredients 11
Steps:
- 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).
- 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 F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- 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.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g
IRISH CREAM CHOCOLATE CHIP CHEESECAKE
I have noted that this recipe was found in Bon Appetite in the 1980's. Either way, it has been made with love many times and I think you will enjoy it very much
Provided by TishT
Categories Cheesecake
Time 1h55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Heat oven to 325F degrees.
- Crust: Lightly grease a 10" spring form pan with butter.
- Combine crumbs and melted butter in a bowl, then press into bottom and 1" up the sides of pan.
- Bake until light brown, about 7 minutes.
- Filling: Using an electric mixer or food processor beat cream cheese until smooth.
- Gradually incorporate sugar.
- Beat in eggs 1 at a time.
- Blend in Irish Cream Liqueur and vanilla.
- Sprinkle half chocolate chips over bottom crust.
- Spoon in filling.
- Sprinkle on remaining chocolate chips.
- Put cake in oven and bake until puffed, center springs back, and golden brown, about 1 hour and 20 minutes.
- Cool cake completely.
- Cream: When cake is completely cool, beat whipping cream, sugar, and coffee powder until peaks form.
- Spread mixture over cake.
- Garnish: Decorate top with chocolate shavings.
Nutrition Facts : Calories 8233.1, Fat 598.4, SaturatedFat 336, Cholesterol 2563.9, Sodium 5160.6, Carbohydrate 647.7, Fiber 14.6, Sugar 538, Protein 116.4
IRISH CREAM WHITE CHOCOLATE CHEESECAKE
Make and share this Irish Cream White Chocolate Cheesecake recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Break the white chocolate into pieces.
- Preheat oven to 325°.
- Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
- Finely grind the graham crackers, pecans and sugar together in processor.
- Add the butter and blend, using on/off turns.
- Press mixture on bottom and 2 inches up sides of the pan.
- Chill for 20 minutes.
- Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
- Beat until smooth.
- In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
- Beat mixture into the cream cheese mixture.
- Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
- Pour filling into crust.
- Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
- Let cake cool on rack.
- Make topping: Mix sour cream and powdered sugar in small bowl.
- Spread topping onto cake when cooled; sprinkle chocolate over.
- Place pecans around edges of cake.
- Refrigerate until chilled, overnight or 6 hours.
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