This rich, creamy cheesecake with a touch of Irish cream and miniature chocolate chips will impress everyone. You can even make it a day ahead!
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1 (9-ounce) package (2 cups) chocolate wafer cookies, finely crushed
1/2 cup Land O Lakes® Butter, melted
1 cup sugar
3 (8-ounce) packages cream cheese, softened
4 large Land O Lakes® Eggs
1/3 to 1/2 cup Irish cream liqueur
3/4 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Land O Lakes® Heavy Whipping Cream, whipped, if desired
Chocolate curls, if desired
Heat oven to 375°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up sides of prepared pan; set aside.
Combine sugar and cream cheese in bowl. Beat at medium speed until creamy. Continue beating, adding 1 egg at a time, until well mixed. Do not overbeat. Stir in liqueur.
Combine 1/2 cup chocolate chips and flour in bowl; gently stir into cream cheese mixture. Pour filling into crust. Sprinkle remaining chocolate chips over batter.
Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 40-45 minutes or until center is set and firm to touch. Cool 10 minutes.
Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least 3 hours.
Garnish with whipped cream and top with chocolate curls, if desired.
Variation: Sensational Mocha Cheesecake. Prepare cheesecake as directed above substituting 1/4 cup Land O Lakes® Half & Half or milk, 2 tablespoons cooled coffee and 1 teaspoon almond extract for 1/3 to 1/2 cup Irish cream liqueur.
Explore reviews fromour online community
I've made this numerous times & it's excellent. Just make sure to not over bake it.
I use chocolate graham crackers for the crust because I think they have a better consistency & flavor.
I have adapted this recipe to a chocolate pie crust dish instead of a springform pan. It uses 2-- 8 Ozs. packages of cream cheese, 1/2 Cup sugar, 2 eggs, 1/4 Cup Bailey's Irish cream, 1/4 + 1/8 Cup mini semi sweet chocolate chips and 1/2 Tsp. flour. Keep the oven temperature the same and add the flour to the 1/4 Cup of chips; sprinkle the 1/8 Cup over the top of the batter. Bake with a cookie sheet buelow the pie pan for 45-55 minutes until firm to touch (top may crack) You may want to add a bowl of water to the oven to stop any cracking. Cool 10 minutes on wire rack and refrigerate before serving. Yield: 8 servings
can you substitute Irish creamer for the alcohol?
Hi Janet, while we have not tried this in the Test Kitchens, we encourage you to try! If you do, let us know how it ends up turning out. Happy baking!
Sensational taste and easy to make. Creamy cheesecake with a boozy twist. Everyone loved it!
I have been making this for a few years now and it is great! So easy, but so impressive. I make it the most during the holidays, but it's great anytime. If you like Baily's and cheesecake this is a must try recipe.
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