Luck O The Irish Cheesecake Recipes

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.

Steps:

• To make the crust: In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. Mix on low until the dough comes together. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin. Refrigerate overnight if possible, but a minimum of 30 minutes Once the base has refrigerated, preheat an oven to 300°F Bake the crust for 30 minutes. Cool completely.
• To make the cheesecake topping: In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth. Slowly add the granulated sugar and beat until smooth. Add 1 egg at a time, beating well after each. Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
• To make the final cheesecake: Spread the topping evenly over the crust. Place the springform tin in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 hour 15 minutes Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry. Transfer the tin to a wire rack and cool for 30 minutes. Refrigerate until chilled throughout.

Steps:

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-inch 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°F for 1 hour or until center is almost set. 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 plastic bag with melted chocolate; cut a small hole in a corner of the bag. 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 several more shamrocks. Place in the freezer until hardened, about 4 minutes. Carefully remove shamrocks and arrange on cheesecake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
• Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
• To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
• In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Steps:

• Prepare Chocolate Cookie Crumb Crust (for a homemade version try Recipe #353150).
• In small mixer bowl, beat cream cheese until fluffy.
• Gradually add sugar, beating until well blended.
• Add cocoa alternately with milk, beating until smooth.
• Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
• In small bowl stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer.
• Cover. Chill about 6 hours or until set.
• Cut into squares to serve. Garnish with mint leaves, if desired.

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl with an electric mixer, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into baking dish. Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely. To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve. Test Kitchen Tip: Add a drop of green food color to the frosting to liven up your Erin Go Bragh!!!