For a special treat, serve this rich dessert with gourmet coffee. If you prefer a milder liqueur flavor, use a little less Irish cream and add whipping cream or milk to make up the difference.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
bake:
50 mins
cool:
1 hr 45 mins
chill:
6 hrs
total:
9 hrs 20 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

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  • For 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 eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

  • Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. 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.

*

If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

Nutrition Facts

405 calories; fat 29g; cholesterol 109mg; saturated fat 17g; carbohydrates 32g; mono fat 9g; poly fat 1g; insoluble fiber 2g; sugars 25g; protein 7g; vitamin a 826IU; vitamin c 0mg; thiamin 0mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 16.1mcg; vitamin b12 0.4mcg; sodium 252mg; potassium 181mg; calcium 60.6mg; iron 1.6mg.
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Reviews

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