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Irish Cream CheesecakeHappy St. Patricks Day

Happy Healthy Holidays!

Four delicious, creamy variations of cheesecake using Irish cream liqueur. Includes a fun and festive version, a chocolate version and a very rich and creamy variety for special occasions.

This Irish Cream Cheesecake is a rich, creamy cheesecake with a touch of Irish Cream and mini chocolate chips. You can make it a day ahead and chill over night if desired.

Irish Cream Cheesecake

Irish Cream Cheesecake I

1-3/4 cups crushed chocolate graham crackers
6 tablespoons butter

1 cup sugar
3 packages (8 ounce) cream cheese, softened
4 eggs
1/3 cup Irish cream liqueur
3/4 cup mini semisweet chocolate chips
1 teaspoon all purpose flour

Recipe Directions

Heat oven to 375 degrees.

Stir together all crust ingredients in medium bowl until crumbly. Press on bottom and 1-inch up sides of lightly greased 9-inch springform pan. Set aside.

Combine sugar and cream cheese in large mixer bowl. Beat at medium speed until creamy. Continue beating, adding eggs 1 at time, until well mixed (do not overbeat). Stir in liqueur by hand. Stir together 1/2-cup chocolate chips and 1-teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour batter into crust. Sprinkle remaining chocolate chips over batter.

Bake for 45 to 55 minutes until center is set or until firm to touch. (Cheesecake surface may be slightly cracked.) Cool ten minutes. Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least three hours. Pipe whipped cream over top of cheesecake and top with chocolate curls before serving, if desired. Recipe makes one, 9-inch springform pan.

Nutrition Information

Yield: 8 servings
Calories: 315
Protein: 6g
Total Fat: 23g
Sodium: 220mg
Cholesterol: 111mg
Carbohydrates: 23g
Fiber: 0g

Irish Cream Cheesecake II

When strawberries are in season, serve this with one pint strawberries, 1-1/2 pints raspberries, and 1-1/2 pints blackberries.

Mixed fresh berries for cheesecake 1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 packages (8 ounce) cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Irish cream liqueur
4 eggs
1 cup sour cream
1/4 cup white sugar

Mix together cracker crumbs, 3-tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9-inch springform pan with 2-3/4 inch high sides. Bake at 350-degrees until brown - about eight minutes. Transfer crust to rack and cool. Maintain oven temperature.

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken. Transfer cheesecake to rack, and cool ten minutes. Maintain oven temperature.

Mix 1-cup sour cream and 1/4-cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake ten minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve. Recipe makes one 9-inch cheesecake.

Yield: 8 servings
Calories: 452; Protein: 8g; Total Fat: 33g; Sodium: 279mg; Cholesterol: 157mg; Carbohydrates: 33g; Fiber: 0g

Irish Cream Chocolate Cheesecake

If you like the combination of Irish cream and chocolate, you'll love this recipe.

1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 packages (8 ounce) cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees. In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees.

In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs and add a drizzle of strawberry syrup, if desired. Recipe makes one 9-inch cheesecake.

Yield: 8 servings
Calories: 439; Protein: 8g; Total Fat: 29g; Sodium: 308mg; Cholesterol: 129mg; Carbohydrates: 40g; Fiber: 2g

Festive Irish Cream Cheesecake

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
3 large eggs, separated
16 ounces cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon
1 cup whipping cream, whipped

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4-cup sugar and beaten egg yolks; cook stirring constantly, over low heat, three minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. Recipe makes one 9-inch cheesecake.

Alcohol Free Variation: Substitute 2-tablespoons cold coffee for bourbon.

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