Saint Patrick’s Day is just one month away! Having an Irish heritage, I like to celebrate by cooking some Irish inspired foods during the month of March. This Irish Chocolate Cheesecake turned out perfect. What makes it “Irish”? Well a little Irish Cream Liquor never hurt ANYTHING! This cheesecake is creamy, rich, and the perfect addition to any St. Patty’s shindig or Shenanigans…
Do not be intimidated by this Irish Chocolate Cheesecake recipe because it whips up pretty quickly and if you use a food processor for the crust… it is pretty easy!
What I love about this Chocolate Bailey’s Cheesecake Recipe
- Perfect St Patricks Day food
- Chocolatey
- Rich and flavored with Irish Cream Liquor
- Fun for when you are looking for Irish desserts
I enjoy creating some Irish desserts especially during the month of March. And chocolate cheesecake? Yes your friends and family will be impressed by this simple baileys cheesecake. Well, to be fair I used off brand Irish Cream Liquor so whatever you have works!
How to make this Irish Chocolate Cheesecake
Start by crushing the chocolate cookies in the food processor and add the melted butter. Press into greased 8 in springform pan.
Bake at 350 for about 8 minutes, Remove.
For the chocolate cheesecake filling
In your stand mixer, beat the cream cheese until a smooth consistency. Continue to add the Irish Cream Liquor and other ingredients. Beat until smooth texture.
Pour into crust and bake at 350 for about 50-55 minutes until filling is set and not giggly. If you use a water bath, it will help to prevent the cheesecake cracking… you can do this a few ways but I usually just add a dish of water underneath…
Once removed from oven, run a butter knife along edge to detach from the pan so that it doesn’t crack as it cools! ENJOY!!
When it is time to serve this Irish Cream cheesecake, slice and serve! Enjoy with some whipped cream or ice cream for the ultimate dessert!
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Irish Chocolate Cheesecake
Equipment
- springform pan
Ingredients
- Crust:
- 1 1/2 cups cookie crumbs about 15 oreos
- 5 tbsp butter melted
- Filling:
- 16 oz cream cheese room temperature 2 pkgs
- 1/2 cup cocoa powder
- 2 tbsp flour
- 1 tsp vanilla
- 1 cup sugar
- 1/2 cup Irish Cream Liquor Bailey’s or similar
- 2 eggs
Instructions
For the Crust
- In a food processor, pulse cookies until fine consistency.
- In a medium bowl add cookie crumbs and melted butter and mix.
- Press into bottom of a 8 inch springform pan .
- Bake at 350 for 8 mins and remove from oven.
For the Filling
- In stand mixer, beat cream cheese until smooth texture.
- Slowly add in Irish Cream Liquor and mix until well combined.
- In order add: sugar, cocoa powder, flour, and vanilla and continue to mix.
- Once well combined, add eggs one at a time and mix just until incorporated (making sure not to over mix).
- Pour filling into crust and bake at 350 for about 50-55 minutes or until center is set.
- Remove from oven, and using a wet butterknife- run along edges to detach cheesecake from the pan to prevent cracking as it cools and sets.
- Let cool at room temperature at least one hour and transfer to refrigerator.
- Refrigerate at least 3-4 hours before serving.
Notes
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