IRISH CREAM CHEESECAKE
A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
Provided by v monte
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Yield 12
Number Of Ingredients 11
Steps:
- Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
- Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 35.8 g, Cholesterol 148.1 mg, Fat 32.8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 19.7 g, Sodium 272.7 mg, Sugar 29.4 g
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
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 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
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.
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
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