Irish Cream Chocolate Cheesecake Recipes

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

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.

IRISH CREAM CHOCOLATE CHIP CHEESECAKE

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.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

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.

IRISH CREAM CHOCOLATE CHEESECAKE

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.

CHOCOLATE-IRISH CREAM CHEESECAKE

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.

CHOCOLATE CHEESECAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
• In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
• In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
• To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

IRISH CREAM WHITE CHOCOLATE CHEESECAKE

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.