1 8-oz. pkg. semisweet chocolate, melted and cooled
1/2 cup Irish cream liqueur
2 Tbsps. whipping cream or milk
2 tsps. vanilla
Preheat oven to 325. 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.
For 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 wood spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk and vanilla.
Pour filling into the crust lined pan. Place springform pan on cookie sheet. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a sharp knife, loosen 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.
Note, if using 10 inch pan increase chocolate crumbs by 1/4 cup & 1 Tbsp. butter
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