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Irish Cream Cheesecake

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“An excellent choice for a St. Patrick's Day dinner. You can use up to 1/2 cup Irish Cream Liqueur if you would like. Regular graham crackers can be subbed for the chocolate if desired.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. In medium bowl stir together all crust ingredients until crumbly. Press on bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
  3. In large mixer bowl, combine sugar and cream cheese. Beat at medium speed until creamy. Continue beating, adding eggs 1 at a time, until well mixed. DO NOT OVERBEAT.
  4. By hand, stir in liqueur.
  5. In small bowl stir together 1/2 cup chocolate chips and 1 teaspoon flour.
  6. Gently stir into cream cheese mixture.
  7. Pour batter into crust. Sprinkle remaining chocolate chips over batter.
  8. Bake for 45 to 55 minutes until center is set or until firm to touch. Cool 10 minutes.
  9. Loosen side of cheesecake by running knife around inside of pan.
  10. Cover; refrigerate at least 3 hours.
  11. To garnish, pipe whipped cream over top of cheesecake and top with chocolate curls, if desired.

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