Why You’ll Love This Recipe
If you're a fan of cheesecake and enjoy the flavors of Irish cream, this dessert is for you. The velvety smooth filling is complemented by the rich taste of chocolate ganache, while the Irish cream adds a unique and delicious twist. It’s a perfect balance of sweet, creamy, and slightly boozy flavors. Whether you’re celebrating St. Patrick’s Day or just looking for an indulgent treat, this cheesecake is guaranteed to impress your guests.
Ingredients
- 1 ½ cups chocolate wafer crumbs
- ¼ cup sugar
- ½ cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ¼ cup Irish cream liqueur
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup semisweet chocolate chips
- 1 tablespoon butter
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the chocolate wafer crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
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Make the filling: Beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the Irish cream liqueur and vanilla extract. Add the sour cream and mix until combined.
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Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Bake at 350°F for 50-55 minutes, or until the center is set. Let it cool at room temperature, then refrigerate for at least 4 hours, or overnight.
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Prepare the ganache: In a small saucepan, heat the semisweet chocolate chips and butter over low heat, stirring until smooth and glossy. Pour the ganache over the cooled cheesecake and spread it evenly.
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Serve: Allow the ganache to set before slicing. Serve chilled and enjoy!
Servings and Timing
- Servings: 12
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 5 hours (including cooling time)
Variations
- Gluten-Free: Use gluten-free chocolate wafers for the crust to make the cheesecake gluten-free.
- Different Liquor: If you don’t have Irish cream, try using Baileys or another cream liqueur for a similar effect.
- Add Berries: Top the cheesecake with fresh berries like raspberries or strawberries for a fruity contrast to the richness of the chocolate.
Storage/Reheating
- Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap before freezing, and thaw in the refrigerator overnight.
FAQs
1. Can I make this cheesecake without Irish cream?
Yes, you can substitute the Irish cream with a mix of heavy cream and a bit of vanilla extract if you prefer a non-alcoholic version.
2. Can I make this in advance?
Yes, this cheesecake can be made a day or two ahead of time and stored in the refrigerator until ready to serve.
3. How do I prevent cracks in the cheesecake?
To prevent cracks, avoid overbaking the cheesecake and let it cool gradually in the oven with the door slightly ajar.
4. Can I use a different crust?
Yes, you can use a graham cracker crust or even an Oreo cookie crust if you prefer a different flavor.
5. How long should the cheesecake cool before serving?
Let the cheesecake cool to room temperature before refrigerating for at least 4 hours. It’s best served chilled.
6. Can I use milk chocolate instead of semisweet?
Yes, you can use milk chocolate for a sweeter ganache, but it may alter the richness of the flavor.
7. How can I make the ganache smoother?
If the ganache seems too thick, you can add a teaspoon of heavy cream to help smooth it out.
8. Can I freeze the cheesecake?
Yes, the cheesecake can be frozen. Be sure to wrap it tightly and store it in an airtight container.
9. How do I know when the cheesecake is done?
The cheesecake is done when the center is set but slightly jiggles. Avoid overcooking to keep it creamy.
10. Can I add a topping to this cheesecake?
Yes, you can top the cheesecake with whipped cream, caramel, or nuts for extra texture and flavor.
Conclusion
Irish Cream Chocolate Cheesecake is the perfect indulgence for any dessert lover. With its creamy filling, rich chocolate ganache, and subtle flavor of Irish cream, this cheesecake will be the star of any occasion. It’s a luxurious treat that’s surprisingly easy to make and is sure to impress all who try it.
Irish Cream Chocolate Cheesecake
- Total Time: 5 hours (including cooling)
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
Irish Cream Chocolate Cheesecake combines a creamy, smooth filling with the rich flavor of Irish cream and a decadent chocolate ganache topping. This indulgent dessert is perfect for special occasions, offering a luxurious balance of sweet, creamy, and slightly boozy flavors.
Ingredients
For the crust:
- 1 ½ cups chocolate wafer crumbs
- ¼ cup sugar
- ½ cup butter, melted
For the filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ¼ cup Irish cream liqueur
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the ganache:
- ½ cup semisweet chocolate chips
- 1 tablespoon butter
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine chocolate wafer crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.
- Make the filling: Beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in Irish cream liqueur and vanilla extract. Add sour cream and mix until combined.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Bake at 350°F for 50-55 minutes, or until the center is set. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the ganache: In a small saucepan, heat semisweet chocolate chips and butter over low heat, stirring until smooth and glossy. Pour ganache over the cooled cheesecake and spread evenly.
- Serve: Allow the ganache to set before slicing. Serve chilled and enjoy!
Notes
- For a gluten-free version, substitute gluten-free chocolate wafers for the crust.
- You can replace Irish cream with Baileys or another cream liqueur.
- Top with fresh berries like raspberries or strawberries for a fruity contrast.
- For a non-alcoholic version, substitute Irish cream with heavy cream and vanilla extract.
- Milk chocolate can be used for a sweeter ganache but may alter the flavor slightly.
- Prep Time: 20minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
