Go Back
–+ servings
A close-up view of Chocolate Chip Irish Cream Cheesecake highlighting the chocolate chip toppings and the creamy texture against a black cookie crust.

Chocolate Chip Irish Cream Cheesecake

Nesting Lane Indulge
Indulge in this decadent Chocolate Chip Irish Cream Cheesecake recipe, featuring a creamy filling and a crunchy cookie crust, perfect for any special occasion.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Irish
Servings 12

Equipment

Springform Pan
Large Mixing Bowl
Electric Mixer
Medium Bowl

Ingredients
  

Crust:

  • 2 cups chocolate cookie crumbs
  • 6 tablespoon melted butter
  • ¼ cup sugar

Filling:

Topping:

  • 1 cup chilled whipping cream
  • 2 tablespoon sugar
  • 1 teaspoon instant coffee granules

Instructions
 

For the Crust:

  • Preheat your oven to 325° F
  • In a medium-sized bowl, mix together 2 cups of chocolate cookie crumbs, 6 tablespoons of melted butter, and ¼ cup of sugar.
  • Press this mixture onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  • Bake the crust for about 7 minutes. Once done, take it out of the oven and let it cool down while you make the filling.

For the Filling:

  • In a large bowl, beat 2¼ pounds of softened cream cheese with an electric mixer until it's smooth.
  • To the cream cheese, add 1⅔ cups of sugar, 5 large eggs (make sure they're at room temperature), 1 cup of Irish cream liqueur, and 1 tablespoon of vanilla extract. Beat well after adding each ingredient but try not to overbeat.
  • Take ½ cup of semisweet chocolate chips and sprinkle them over the cooled crust.
  • Gently spoon the cream cheese filling over the chocolate chips in the pan.
  • Sprinkle the remaining chocolate chips on top of the filling.
  • Bake it in the oven until the top is puffed and golden brown, but the center is still a bit springy. This should take about 1 hour and 20 minutes. After baking, let the cheesecake cool completely before taking it out of the pan. This will take about 1 hour.

For the Topping:

  • In another bowl, beat 1 cup of chilled whipping cream with an electric mixer until soft peaks form.
  • Add 2 tablespoons of sugar and 1 teaspoon of instant coffee granules to the cream. Keep beating until the cream is firm and can hold its shape.
  • Spread this cream mixture over the cooled cheesecake.

Nutrition

Calories: 782kcalCarbohydrates: 66gProtein: 11gFat: 50gSaturated Fat: 31gCholesterol: 214mgSodium: 416mgFiber: 1gSugar: 55gCalcium: 102mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!