Laced with Irish Cream liqueur, this cheesecake would be perfect for Saint Patrick's Day. The chocolate swirls, made with melted chocolate and heavy cream, are added to the cake before baking.

Source: Family Circle

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Recipe Summary

prep:
30 mins
chill:
4 hrs
bake:
1 hr at 350°
Servings:
16
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Ingredients

Chocolate Dollops:
Crust:
Cream Cheese Filling:

Directions

Instructions Checklist
  • Heat oven to 350°F. Grease 9-inch springform pan. Wrap outside of pan with aluminum foil.

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Chocolate dollops:
  • Heat cream in small saucepan until small bubbles appear around edge of pan. Remove from heat. Add chocolate, stirring until melted and smooth. Let cool.

Instructions Checklist
Instructions Checklist
Crust:
  • Mix graham cracker crumbs and cinnamon in small bowl. Stir in melted butter. Pat mixture over bottom of springform pan.

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  • Bake in 350°F oven for 7 minutes, until lightly colored. Leave oven on.

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Filling:
  • Meanwhile, at medium speed beat together cream cheese, sugar, softened butter and flour in large bowl until well blended. Gradually beat in liqueur, half-and-half, sour cream, vanilla and lemon juice until smooth. Pour mixture into springform pan.

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  • Drop 8 to 10 spoonfuls of chocolate mixture at intervals around top of cheese mixture. With point of knife, pull an edge of each spoonful to make tail. Place springform pan in baking pan with 2-inch-high sides; place baking pan on oven rack. Pour hot water into baking pan to come halfway up side of springform pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in 350°F oven 1 hour, until center is just set. Remove from oven; immediately run knife around edge. Cool on rack to room temperature. Refrigerate until chilled, at least 4 hours. To serve, remove side of pan.

Nutrition Facts

450 calories; total fat 33g; saturated fat 20g; cholesterol 88mg; sodium 251mg; carbohydrates 36g; fiber 1g; protein 6g.
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Reviews

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