Chocolate Irish Cream Cheesecake
Indulge in the decadence of this Chocolate Irish Cream Cheesecake, a luxurious dessert that combines creamy richness with a boozy twist. Featuring a buttery chocolate cookie crust and a velvety filling infused with Irish cream liqueur and melted semi-sweet chocolate, this cheesecake is the ultimate treat for special occasions or a standout centerpiece for your next gathering. With its smooth texture and deep chocolate flavor, every bite is perfectly balanced by the subtle warmth of the liqueur. Topped with optional whipped cream and chocolate shavings, this show-stopping dessert not only tastes divine but looks gourmet. Perfect for entertaining, this cheesecake is easy to make ahead, ensuring the flavors meld beautifully while saving you time on the day of serving. Keywords: Chocolate Irish Cream Cheesecake, rich dessert, Irish cream liqueur, chocolate cheesecake, holiday dessert, special occasion dessert.
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Recipe Information
Ingredients
- 2 cups Crushed chocolate cookies (e.g., Oreos, without filling)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 cup Irish cream liqueur
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 8 ounces Semi-sweet chocolate (melted and slightly cooled)
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cup Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the crushed chocolate cookies and melted butter until the mixture resembles wet sand.
Press the cookie mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, Irish cream liqueur, and vanilla extract to the cream cheese mixture. Beat until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix to avoid incorporating too much air.
Mix in the melted semi-sweet chocolate until fully combined, scraping down the sides of the bowl as needed.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight jiggle when shaken.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool slowly for about 1 hour in the oven. This helps prevent cracks from forming.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Before serving, optionally top the cheesecake with whipped cream and chocolate shavings for garnish.
Carefully remove the sides of the springform pan, slice, and enjoy your Chocolate Irish Cream Cheesecake!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
