IRISH CREAM CHEESECAKE
A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
Provided by v monte
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Yield 12
Number Of Ingredients 11
Steps:
- Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
- Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 35.8 g, Cholesterol 148.1 mg, Fat 32.8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 19.7 g, Sodium 272.7 mg, Sugar 29.4 g
FESTIVE IRISH CREAM CHEESECAKE
Serve Festive Irish Cream Cheesecake on St. Patrick's Day or for any festive occasion. Our Festive Irish Cream Cheesecake features Irish cream liqueur.
Provided by My Food and Family
Categories European
Time 4h25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 1 min. Cook and stir on low heat 3 min. or until gelatine is completely dissolved.
- Beat cream cheese, remaining sugar and cocoa in large bowl with mixer until blended. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened. Gently stir in COOL WHIP; pour over crust. Refrigerate several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls. (See Tip.)
- Top cheesecake with chocolate curls just before serving.
Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 45 g, Fiber 0.7718 g, Sugar 36 g, Protein 5 g
IRISH CREAM CHOCOLATE CHEESECAKE
If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Provided by Elaine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 9h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g
IRISH CREAM CHEESECAKE ULTIMATE
If your looking for the best then you have to try this. I used Jameson 18 year that I was given at Christmas and, WOW, this was one killer cheesecake.
Provided by Annacia
Categories Cheesecake
Time 1h10m
Yield 1 9" cheesecake
Number Of Ingredients 12
Steps:
- Combine wafer crumbs, 1/2 cup (125 mL) cocoa, icing sugar and butter (can be mixed in the food processor to save some time).
- Press over bottom and 2 inches (5 cm) up the sides of a 9-inch (23 cm) springform pan; set aside.
- Beat cream cheese until smooth in a large bowl. Gradually beat in granulated sugar, 2 tbsp (30 mL) cocoa and vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in cream and whiskey.
- Pour into prepared crust; set on baking sheet. Bake in preheated 375 ºF (190 ºC) oven 50 to 55 minutes.
- Cool then chill. Drizzle melted chocolate over surface of cake before serving.
Nutrition Facts : Calories 6983, Fat 418.2, SaturatedFat 211.6, Cholesterol 1685.9, Sodium 3272.3, Carbohydrate 695.3, Fiber 20.7, Sugar 325.3, Protein 90.8
BAILEY'S IRISH CREAM CHEESECAKE
Steps:
- For Crust: Preheat oven to 325. lightly butter 9 inch springform pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. Filling: Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white choclate in processer. Add to cream cheese mixture. Tranfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Referigerate until well chilled, about 6 hours. (can be prepared 1 day ahead) Sprinkle grated choclate over cake. Place pecans around edge and serve.
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