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    You are in: Home / Recipes / Irish Cream Cheesecake Recipe
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    Irish Cream Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    25 mins

    3 mins

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    Units: US | Metric


    1. 1
      Combine the graham cracker crumbs, sugar, and margarine.
    2. 2
      Press onto bottom of 9-inch springform pan.
    3. 3
      Soften gelatin in water, stir over low heat until dissolved.
    4. 4
      Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
    5. 5
      Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
    6. 6
      Gradually add the gelatin mixture and bourbon, mixing until well blended.
    7. 7
      Chill until thickened, but not set.
    8. 8
      Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
    9. 9
      Fold egg whites and whipped cream into cheese mixture and pour over crust.
    10. 10
      Chill until firm.

    Ratings & Reviews:

    • on March 12, 2001


      I doubled this recipe which made the whipping time a little longer but it took me approximately one hour from starting the crust to refrigerating the cheesecake. It is delicious and worth the effort even though I didn't feel it was a recipe meant for a beginner. I also substituted the bourbon for Irish Mist Liqeur (Yummy) and melted some white chocolate, tinted green, and poured it over the top of the cheesecake using a cut-out shaped like a shamrock. Nice St Patrick's Day treat. Without the topping, nice anytime. Great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Irish Cream Cheesecake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 446.3
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 15.7 g
    Cholesterol 138.3 mg
    Sodium 271.4 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 0.4 g
    Sugars 29.1 g
    Protein 6.5 g

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