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    Chocolate-Irish Cream Cheesecake

    By Better Homes and Gardens – Tue, Nov 3, 2009 12:59 AM EST
    servings:16
    cook time:50min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    This rich, creamy cheesecake makes an impressive dessert for a dinner party, and can be made up to a day in advance. The chocolate wafer crust is a perfect match for the bittersweet chocolate filling, that's been spiced up with cinnamon and Irish cream liqueur. Its dark color also makes for a dramatic presentation. Serve it alongside a cup of Irish cream flavored coffee if you like.

    Ingredients

    • 1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
    • 6 tablespoons butter, melted*
    • 1/2 teaspoon ground cinnamon
    • 3 8-ounce packages cream cheese, softened
    • 1 8-ounce carton dairy sour cream
    • 1 cup sugar
    • 1 8-ounce package semisweet chocolate, melted and cooled
    • 3 eggs
    • 1/2 cup Irish cream liqueur
    • 2 tablespoons whipping cream or milk
    • 2 teaspoons vanilla

    Directions

    1. 1Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
    2. 2For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
    3. 3Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
    4. 4Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
    5. 5*Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

    Recipe Source

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