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Chocolate-Irish Cream Cheesecake

  • Coffee Recipes

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Desserts | Multi Serving
It’s the Irish coffee you can enjoy with a fork. Irish cream, coffee grounds and chocolate combine for pure indulgence.
Irish Cream Cheesecake

Ingredients

  • 1½ cups finely crushed chocolate wafers (18 cookies)
  • ¼ cup Red Diamond® coffee grounds
  • 6 Tbsp. butter, melted
  • ½ tsp. ground cinnamon
  • 3 8-oz. packages cream cheese, softened
  • 1 8-oz. carton dairy sour cream
  • 1 cup sugar
  • 1 8-oz. package semisweet chocolate, melted and cooled
  • 3 eggs
  • ½ cup Irish cream liqueur
  • 2 Tbsp. whipping cream or milk
  • 2 tsp. vanilla

Directions

  1. Preheat oven to 325 degrees Fahrenheit. For the crust, in a medium bowl, combine crushed chocolate wafers, Red Diamond Coffee, melted butter and cinnamon; toss gently to mix. Press the mixture onto the bottom and up the side of a 9-inch or 10-inch springform pan. Set aside
  2. For the filling, in a large bowl, combine cream cheese, sour cream, sugar and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in the eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla
  3. Pour the filling into the crust-lined pan. Place the springform pan in a shallow baking pan. Bake for 50 to 60 minutes or until the center appears nearly set when gently shaken
  4. Cool in the springform pan on a wire rack for 15 minutes. Using a small, sharp knife, loosen from side of the pan. Cool for 30 minutes more. Remove the side of the springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours