The world's richest Irish Coffee Cheesecake! YUM!
Irish Coffee Cheesecake - Chocolate Cookie Crust
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
PREP TIME
20 mins
COOK TIME
120 mins
TOTAL TIME
2 hours 20 mins
INGREDIENTS
2 cups Kodiak Cakes Chocolate Graham Bear Bites (crushed)
3 tablespoons granulated sugar
½ teaspoon instant espresso powder
4 ounces unsalted butter(melted)
INSTRUCTIONS
Preheat your oven to 350áµ’.
In a bowl, mix together the crushed chocolate graham cracker crumbs, the sugar, and instant espresso powder. Once combined, add the melted butter and stir until incorporated.
Now, press the crumb mixture into your 9-inch springform pan and bake in your 350áµ’ oven for 8-10 minutes. Then, remove from the oven and set aside to cool.
Once the crust is cooled, wrap your springform pan in aluminum foil and set that aside.
Irish Coffee Cheesecake - Cheesecake Filling
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
INGREDIENTS
3 eight- ounce packages cream cheese (at room temperature)
2 tablespoons instant espresso powder
2/4 cup cornstarch
2 eggs (beaten)
1 teaspoon vanilla extract
½ cup Bailey’s Irish Cream Liqueur
INSTRUCTIONS
Get out a mixing bowl and your electric hand mixer. On a medium speed, mix together the softened cream cheese and sugar until smooth.
In a little bowl, add the cornstarch and expresso powder, and stir until well incorporated. Once these 2 ingredients have been well combined, add to the cream cheese mixture and mix with hand blender on medium speed until fully incorporated.
Next, drop the speed down to low and add the eggs and vanilla and Bailey’s Irish Cream until smoothly blended.
Pour the batter into the cooled crust in the springform pan. Smooth the top and add the springfor with the cheesecake filling into a roasting pan.
Before placing the roasting pan containing the cheesecake into the oven, fill the roasting pan ¼th the way up the pan with hot water. Don’t worry, the foil will keep the water out and keep the cheesecake moist.
Bake the cheesecake at 325áµ’ for 60 minutes until the cake has set. Note: I like to turn the oven off after 60 minutes, prop the door open with a wooden spoon, and leave the cheesecake in the cooling oven for 45 minutes to an hour before removing.
Once the cheesecake has cooled, remove it from the roasting pan, remove the aluminum foil and let it cool on a rack on the counter for at least one hour before refrigerating. It should be refrigerated for at least 4 hours (I just leave it in the fridge overnight) before pouring on the chocolate topping.
Irish Coffee Cheesecake - Chocolate Topping
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
INGREDIENTS
½ cup heavy cream
½ tablespoon salted butter
6 ounces Ghirardelli Bittersweet Chocolate Chips (roughly chopped)
2 teaspoons Jameson Irish Whiskey
INSTRUCTIONS
Get out a medium-sized pot and bring the heavy cream and butter to a boil and remove from the heat immediately. Then, add the chocolate pieces and stir to melt and blend into the heavy cream. Lastly stir in the Irish Whiskey and set aside for about 5-8 minutes to cool a bit.
When you’re ready to serve, pour the warm chocolate mixture on the top of the cheesecake and spread to smooth. You can serve it at room temperature or refrigerate and serve with a dab of whipped cream. YUM!