Irish Cream Cheesecake


  • 1¾ cups finely crushed chocolate graham crackers
  • 6 tablespoons butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/3 cup Irish cream liqueur (for stronger flavor use up to ½ cup)
  • ¾ cup semi–sweet mini chocolate chips, divided
  • 1 teaspoon all–purpose flour


  1. Preheat oven to 375 degrees; grease a 9–inch spring form pan and set aside.
  2. Combine the graham cracker crumbs and melted butter in a medium bowl; stir until crumbly.
  3. Press onto bottom and 1–inch up sides of prepared pan.
  4. In a large mixing bowl, beat cream cheese and sugar with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in the liqueur.
  5. In a small bowl, toss together ½ cup of the mini chocolate chips and the flour, then gently stir into cream cheese mixture.
  6. Pour mixture into crust; sprinkle with remaining chocolate chips.
  7. Bake for 40 to 50 minutes or until edge is set, but center still moves slightly when the pan is gently nudged.
  8. Cool in pan on wire rack for 10 minutes; loosen and remove sides of pan, cover and refrigerate for at least 3 hours.
  9. Garnish with whipped cream and chocolate curls, if desired.
Scroll To Top