If you like Irish cream and chocolate, you’ll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Prep: 20 mins
Cook: 1 hr 20 mins
Additional: 7 hrs 40 mins
Total: 9 hrs 20 mins
Servings: 12
Yield: 1 9-inch Springform Pan
Ingredients
1 ½ cups chocolate cookie crumbs
â…“ cup confectioners’ sugar
â…“ cup unsweetened cocoa powder
¼ cup butter
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
½ cup sour cream
¼ cup Irish cream liqueur
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). 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 F (230 degrees C).
Step 2
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.
Step 3
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
Step 4
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.
Nutrition Facts
Per Serving:
457 calories; protein 8.1g; carbohydrates 42.4g; fat 29.2g; cholesterol 122.8mg; sodium 298.1mg.
