There’s Something Special Hidden In This Cheesecake…

This decadent cheesecake is the answer to your dessert problem. I tried to recreate it after that night because my husband and I both loved it. So far, I have been successful. This recipe from All Recipes is almost fool proof. You just have to follow all instructions and you will get the cheesecake consistency you want. If you want an impressive dessert for your friends or family, then this is the cheesecake recipe to try. They will surely be impressed. It’s an amazing cake that they will not want to miss.

See what our friends from All Recipes have to say about this dessert recipe:

“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.”

Irish cream is something that I appreciated since after college graduation. Ever since then, I loved eating desserts with Irish cream on it. But even if you don’t particularly care for it, I have a feeling that you will still love this.

Ingredients

1 1/2 cups Oreo chocolate cookie crumbs

1/3 cup Domino confectioners’ sugar

1/3 cup Hershey’s unsweetened cocoa powder

1/4 cup Kerrygold butter

3 (8 ounce) packages Philadelphia cream cheese, softened

1 1/4 cups Domino white sugar

1/4 cup Hershey’s unsweetened cocoa powder

3 tablespoons Gold Medal all-purpose flour

3 Eggland’s eggs

1/2 cup Daisy sour cream

1/4 cup Bailey’s Irish cream liqueur

Instructions

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).
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.
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.
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.

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Quick Tip: To avoid cracking, make sure all the refrigerated ingredients are at room temperature before mixing them together.

Thanks again to All Recipes for this amazing recipe.