Cheesecake. Cheese. Cake. What could be better. How about some chocolate and Irish cream in that cheesecake. J loves cheesecake. This is only my second time ever making it for him.
It isn't the prettiest thing. Cracks. Oreos everywhere. But the rich chocolate taste was there. I planned to put in half the of the sugar, however I forgot all together. I noticed when I went to dump it all in the pan, but no one noticed the missing sugar.
Chocolate-Irish Cream Cheesecake
Adapted from Better Homes and Garden
1-1/2 cups finely crushed Oreo cookies
6 Tablespoons butter, melted
3 8-ounce packages cream cheese, softened
1 cup sour cream
1 cup semisweet chocolate, melted and cooled
1/2 cup Irish cream liqueur
2 Tablespoons milk
2 teaspoons vanilla
- Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed Oreos and melted butter; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside. (Use a measuring cup to press on bottom and edges, helps make it smooth)
- For filling: In a large bowl, combine cream cheese, sour cream, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, milk, and vanilla.
-Pour filling into the crust-lined pan. Place springform pan in shallow baking pan or 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 small sharp knife, loosen from 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.
Makes 16 servings.