Irish Cream Chocolate Cheesecake Recipe -
Irish Cream Chocolate Cheesecake Recipe
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Irish Cream Chocolate Cheesecake
Chocolate cheesecake gets a delicious Irish makeover. See more
  • READY IN 9+ hrs

Irish Cream Chocolate Cheesecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch Springform Pan Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    9 hrs 20 mins


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2004

Made two cheesecakes using this recipe. On the first, I followed the baisc recipe, with the exception of adding 1/2 c Bailey's. As reported by the majority of others, it cracked very badly. I disguised it with Cool Whip and chocolate sprinkles. ***The second I baked using all the tricks I've read about to avoid cracking. 1. All regrigerated ingredients were brought up to room temperature befoe mixing. 2. After baking the crust, it was put in the freezer to cool off. 3. After mixing the batter and putting it into the springform, the springform was placed in a waterbath, with the water being halfway up the side of the springform. I then baked the cake as per the recipe, removing the cake from the waterbath at the end of the bake time. I put the waterbath on the shelf beneath the cake, and left everything in the oven overnight. Results: Not even so much as one solitary crack. It was the prettiest cheesecake I've ever made, every bit as pretty as those from the Cheesecake Factory. The recipe itself was a hit, with both cakes devoured within minutes by my coworkes. All raived about it.

Most Helpful Critical Review
Jun 14, 2006

This was so-so. The taste was not as full as I'd expected, though it managed to taste like a cheesecake, at least.

Dec 30, 2005

IME most important thing to do to prevent cracks in my cheesecakes is to GREASE AND FLOUR my cake pans. this is becos cheesecake will tend to shrink and hold together as it bakes, so if you don't grease and flour, the cake will stick to the sides. the surface tension will be too much so it cracks in the middle. a water bath will further reduce the likelihood of the cracking, but the greasing and flouring is the deciding factor. hope this helps.

Mar 16, 2008

This recipe produces a very high quality cheesecake. I use 2 regular cream cheese and 1 low fat, light sour cream and reduced fat Oreos; the lower fat ingredients are totally undetectable. I never put my springform pan IN a water bath; I place a roasting pan full of boiling water on the rack below my cheesecake. This steam method works just as well, with no threat of seepage. Thank you for sharing this phenomenal recipe!

Nov 21, 2005

I make this cheesecake often. It's absolutely wonderful! I've reviewed it here before, but I just want to comment on a few things. First, the chocolate flavor is only going to be as good as the cocoa you use. I always use Ghirardelli cocoa in this recipe. Also, I double the recipe for the crust, use chocolate graham crackers instead of cookies, granulated sugar instead of powdered sugar, and put the crust up the sides of the pan instead of just the bottom. That probably makes it taste more chocolatey. And remember to wrap your springform pan tightly in a couple of layers of aluminum foil if you're baking it in a water bath. That prevents the water from getting into the pan and making the crust soggy. :)

Jul 13, 2006

I love the way this cheesecake looks. It truly looks professionally made. I had no problems with cracks because I used a waterbath. I like to use the wide sized foil because the regular size doesn't cover the whole pan bottom and even overlapping another piece of foil allows for water to leak in and mess the whole thing up. After turning the oven off I left the door closed with the cheesecake in for another hour and then put it in the refrigerator overnight. When making the crust , keep on stirring it up and don't be afraid to use your hands (clean please) if necessary to form a "more pasty than crumbly" crust. The only thing I changed was the amount of irish cream which I upped to 1/3. The taste is very subtle but I liked it very much and so did everybody else that tried it.

Mar 01, 2006

I brought this to work, it went very quickly and everybody raved about it. I did make some changes - I used chocolate graham cracker crumbs, 2 Tbs regular sugar instead of the confectioners sugar, and half of the cocoa for the crust. I didn't bake the crust either (I actually just forgot that part). I also put in just shy of a 1/2 cup of irish cream, as some other people have suggested. I also greased and lightly floured the spingform pan since I read all those posts about the cake cracking badly. I started to do the waterbath, putting a pan of water on the rack below, but I took it out after 10 minutes, since I have never baked any cheesecakes that way, and never had a big problem with cracking....I read some posts about the texture being like "mousse" and I was a bit worried. After the baking was done I left the cheesecake in the oven to cool with the oven door partially open. The texture was excellent, not like mousse, so I was pleased. I personally prefer regular cheesecake, but like I said, everybody raved about this cheesecake.

Nov 10, 2003

This is a GREAT cheesecake! I made this for my husband's birthday and it turned out fantastic! I did use the other suggestions and increased the irish cream to 1/3 cup and cooked in a water bath. I let the cake cool for a couple hours in the oven before removing and had no trouble with cracking. After reading a couple reviews stating that this cheesecake didn't set properly, I was a little concerned...but those concerns were unfounded. This is delicious with a wonderful texture. I topped this with chocolate fudge for a truly decadent treat!


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  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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