• Irish Cream Cheesecake Crust                                                                                                                                         

  •  ½ cup toasted pecans, cooled and crushed                                                                                                                         2 cups chocolate cookie crumbs                                                                                                                                             ¼ cup sugar                                                                                                                                                                                     6 tablespoons melted butter

  • Filling

  • 2 ¼ Lbs cream cheese, at room temp                                                                                                                                  

  • 1 2⁄3 cups sugar                                                                                                                                                                              5 eggs, at room temp                                                                                                                                                                

  • 1 cup irish cream

  • 1 tablespoon vanilla                                                                                                                                                                       1 cup semi-sweet chocolate chips

  • Coffee Cream Topping

  • 1 cup chilled whipping cream                                                                                                                                                     2 tablespoons butter                                                                                                                                                                   1 teaspoon instant coffee powder                                                                                                                            chocolate curls, for decoration on top


  • Crust::

  • 1.

    Mix all ingredients.

  • 2.

    Press into a 10" spring form pan and up the sides one inch.

  • 3.

    Bake at 325 for 7-10 minute.

  • Filling::

  • 1.

    Beat cream cheese with electric mixer until smooth.

  • 2.

    Beat sugar in gradually, and then add eggs one at a time.

  • 3.

    Blend in Irish Cream and vanilla.

  • 4.

    Sprinkle half of chocolate chips over crust.

  • 5.

    Spoon in filling.

  • 6.

    Sprinkle with remaining chocolate chips.

  • 7.

    Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.

  • 8.

    Cool cake completely.

  • Coffee Cream Topping::

  • 1.

    Beat all ingredients and spread over cooled cake.

  • 2.

    Top with chocolate curls

  • 3.


Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 282kj
  • Fat Total 25g
  • Saturated Fat 14g
  • Protein 4g
  • Carbohydrate 6g
  • Sugar 5g
  • Sodium 252mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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