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.
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
CHOCOLATE CHEESECAKE II
Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.
Provided by Diane Young
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 539.5 calories, Carbohydrate 47.6 g, Cholesterol 132.1 mg, Fat 37.9 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 22.5 g, Sodium 298.7 mg, Sugar 36.6 g
~BAILEY'S IRISH CREAM WHITE CHOCOLATE CHEESECAKE ~
Phyllis' Favorite.... very enjoyable to anyone who's tasted it. I make it for special people for special occasions, especially at Christmastime. This is easier to make than it appears, but it takes a little effort and sooo worth it. Even the non-cheesecake lovers love it! Great Recipe for March 5th which is National White...
Provided by Phyllis Lively
Categories Other Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. For crust: Preheat oven to 325 degrees F. Lightly butter 9 inch diameter spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
- 2. For filling: Use electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set; about 50 minutes. Cool on rack.
- 3. For topping: Mix sour cream and powdered sugar in small bowl. (I also add about 1 ½ oz finely chopped white chocolate to this topping mixture). Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
- 4. Decorate Top: Sprinkle grated chocolate (I use grated white chocolate) over cooled cheesecake. Place whole pecans around edge - or pecans may be finely ground and spread around edges. Serve & Enjoy!
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
WHITE CHOCOLATE PEPPERMINT CHEESECAKE
I found this gem in the debbie Macomber christmas cookbook. It will be served on my christmas dessert buffet this year.. for the crust I used girl scout thin mints I had frozen
Provided by GingerlyJ
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 14
Steps:
- to make the crust preheat oven to 350.
- wrap foil inside and around sides of 9 inch springform pan.
- in a food processor, pulse cookies into fine crumbs add four tablespoons melted butter and process until crumbs are moist and hold together.
- press crumbs into bottom and up sides of pan. bale for ten minutes and transer to a wire rack to cool.
- for filling, in a large bowl beat cream cheese with electric mixer until fluffy.
- gradually beat in sugar, flour, vanilla and peppermint.
- scrape down sides of bowl.
- add eggs one at a time beating after each addition.
- mix in sour cream until well blended.
- carefully pour filling into crust.
- place foil wrapped pan in a larger deep pan.
- heat water in a kettle and pour into larger pan til it reaches halfway up sides of cake pan.
- bake for 1 hour and ten minutes until edges are set and center jiggles.
- transer to a wire rack to cool.
- loosesly cover cake and refrigerate until cold.
- for the glaze melt white chocolate and butter in a bowl and set over saucepan of hot water stirring often.
- remove from heat.
- whisk in confectioner's sugar and cream.
- drizzle glaze over cooled cake.
- artfully arrange peppermint pattys on top of cake.
Nutrition Facts : Calories 447.2, Fat 29.9, SaturatedFat 16.1, Cholesterol 122.6, Sodium 295.1, Carbohydrate 40.2, Fiber 0.5, Sugar 33.5, Protein 6.3
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