You’ll adore this chocolate cheesecake if you enjoy chocolate and Irish cream (like Baileys). This formula is what I currently use after multiple trials with the ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup confectioners’ sugar
- ⅓ 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together 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 the preheated oven for 10 minutes; set aside.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- 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 sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen the cake from the rim of the pan. Let cool, then remove the rim of the pan. Chill for at least 4 hours 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
| Calories | 457 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 17 g |
| Sodium | 298 mg |
| Sugars | 31 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used 8″ cake pan. I changed cocoa powder to chocolate powder for the cake. The base, I used cocoa powder with Strawberry cream Oreo biscuits and white granulated sugar. For the cream, I used 1/3 cup strawberry Irish cream. Baked in water bath. Haven’t cut yet. Tasted the remains from pan, yummy delicious. Thank you for the recipe
Made this cheesecake as the recipe stated. Very good, but will definitely increase the Irish cream next time! Also used the mini chocolate chips on the top.
This was absolutely delicious. It was my first ever attempt at making a cheeses cake (or any cake really) i followed others suggestions and upped the baileys to 1/3 of a cup and cooked it in a water bath so that it didn’t crack.
It cracked pretty bad.
Loved it! Quite lighter than store-bought ( Cheesecake Factory, etc.) due to less cream cheese and using sour cream. Consistency was not as “solid” or “dry” as I expected. My 1st attempt at cheesecake. Very pleased.
Amazing!! Don’t change anything
I doubled the Irish Cream and baked it in a water bath. No cracking and everybody said it was great.
This is only the second time I’ve made a cheesecake and it turned out beautifully. I wish I could share a photo, I’m so proud of how it turned out. And, it’s delicious too!
So easy to make and it came out amazing! I made it exactly as the recipe called for and it was perfect.
OMG. This is the best cheesecake I’ve ever had. I made two: one strictly according to the recipe instructions and one with a couple of minor alterations. My preferred version was the one for which I applied some alterations. Nothing major – I used two cups of crushed chocolate cookie crumbs for the crust and 1/2 cup of Bailey’s Irish Cream. I did not use a water bath. I just lined a sheet pan with foil and put the springform pan on top of that (in case of any minor leakage). After baking it according to the instructions, I left the cheesecake in the turned-off oven, with the door ajar, for 30 minutes (this is a practice I follow for pretty much all cheesecakes). After that, I let it sit at room temperature on a cooling rack for a couple of hours, then I put it in the fridge to sit overnight. No cracks whatsoever! It was the most perfect looking cheesecake I’ve ever baked. The taste is simply amazing. I will be making this one often! Thanks so much for a fantastic recipe!
Outstanding!! I’ve made this recipe for several years now and everyone loves it. The only change I make is increasing the Bailey’s to a 1/2 cup. Bake this in the evening and leave it cool overnight and I have never had it crack.
This was a big hit with our friends, and goes great with bold read wine. I used chocolate liqueur in the crust to help it mold a little more, and the added flavor worked out well.
First time making ANY cheese cake and it turned out perfect! Everyone at our St. Patty’s Day party loved it!
ARE YOU KIDDING! This cheesecake is absolutely FANTASTIC! It is really rich, but soooo good. All of my dairy was at room temperature, and I baked it in a water bath. One of the reviewers added 1/2 cup of Baileys and I thought …why not. Thank you to Elaine for submitting. I will be making this cake for many occasions.
I will definitely make this again. Only changes I made were I added an additional 1/4 cup irishcream and 1/4 of cocoa. Its extremely decadent. We had small servings and it was plenty. Probably could get 16 servings out of one springform pan. Whipped cream helps cut the sweetness. I put a pan of water under the cheesecake in the oven. Instead of sitting it directly in the water. Not one crack. After letting it cool in the oven for 4 hrs, I put it in the fridge overnight. It was still a little soft in the center. Next time I may put it in the freezer to set. I also added the irishcream & sourcream first before I added the cream cheese. I used a very high quality cocoa from a local source.
This is the best Irish Cream cheesecake I have ever made. I doubled the crust and covered the sides of the cheesecake which I will not do again. The crust was way to thick and was almost burned so next time I will only do a bottom crust.
#1 hit at our party!
This cake was fabulous. I followed the recipe until I got to the chocolate drizzle whcih requires me to buy 8 ozs of semi sweet chocolate. Instead I bought a container of ready made dark chocolate icing which I used to ice the sides of the cake, saving some to which I added a little milk until it was drizzel consistency. Then I drizzeled it over the top white icing. The flavour was a big hit.
I Changed The liqueurs to half Irish Cream and half Kahlua
very good recipe but I got bored and made one with a brownie bottom it was fantastic
My guests ate every crumb. I dressed each plate with a small teaspoon of raspberry preserves and a multi sliced strawberry spread like a fan. Delicious with coffee or a dessert red wine. Can you say “Staple go to?” Thank you Allrecipes!