Irish Cream Chocolate Chip Cheesecake
Indulge in the rich and velvety decadence of Irish Cream Chocolate Chip Cheesecake, a luxurious dessert that's perfect for special occasions or when you simply want to treat yourself. This irresistible cheesecake starts with a buttery graham cracker crust, providing the perfect foundation for a creamy, dreamy filling infused with luscious Irish cream liqueur. Mini chocolate chips are folded into the batter, adding delightful bursts of sweetness in every bite. Baked to perfection and chilled until set, this cheesecake is topped with an optional sprinkle of cocoa powder and whipped cream for an elegant finishing touch. With its melt-in-your-mouth texture and harmonious blend of flavors, this dessert is everything a cheesecake lover dreams of. Perfectly portioned for 12 servings, it’s a show-stopping finale to any meal! Keywords: Irish cream cheesecake, chocolate chip cheesecake, creamy cheesecake, dessert recipe, graham cracker crust.
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Ingredients
- 200 g crushed graham crackers
- 85 g unsalted butter, melted
- 680 g cream cheese, softened
- 200 g granulated sugar
- 3 large eggs
- 120 ml sour cream
- 60 ml heavy cream
- 120 ml Irish cream liqueur
- 2 tsp vanilla extract
- 150 g mini chocolate chips
- 1 tbsp unsweetened cocoa powder (for optional garnish)
- 1 as desired whipped cream (optional for serving)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
Step 2
In a medium mixing bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Step 3
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Refrigerate while preparing the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and sugar together with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the eggs one at a time, mixing well after each addition.
Step 6
Mix in the sour cream, heavy cream, Irish cream liqueur, and vanilla extract until fully incorporated.
Step 7
Gently fold in the mini chocolate chips using a spatula.
Step 8
Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula.
Step 9
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight wobble.
Step 10
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Step 11
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Allow to cool completely at room temperature.
Step 12
Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to set.
Step 13
Before serving, optionally dust the top of the cheesecake with unsweetened cocoa powder and add dollops of whipped cream decoratively around the edges.
Step 14
Slice and serve chilled. Enjoy your creamy, Irish cream chocolate chip cheesecake!
Nutrition Facts
| Serving size | (1793.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6474.1 |
| Total Fat 447.4g | 0% |
| Saturated Fat 263.7g | 0% |
| Cholesterol 1632.4mg | 0% |
| Sodium 3585.9mg | 0% |
| Total Carbohydrate 538.9g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 379.5g | |
| Protein 95.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1159.2mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 1315.0mg | 0% |
Source of Calories