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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Crust
1 (9-ounce) package (2 cups) chocolate wafer cookies, finely crushed
12 cup Land O Lakes® Butter, melted
Filling
1 cup sugar
3 (8-ounce) packages cream cheese, softened
13 to 12 cup Irish cream liqueur
34 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Garnish
Land O Lakes® Heavy Whipping Cream, whipped, if desired
Chocolate curls, if desired
STEP 1
Heat oven to 375°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least 3 hours.
STEP 7
Garnish with whipped cream and top with chocolate curls, if desired.
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.
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.
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