If you like Irish cream and chocolate, you’ll love this recipe. This is the best dessert for St. Pattys Day or any other occasion. Try it out!! Xoxo Mod Girl Sara!
Original recipe makes 1 9-inch Springform Pan Change Servings
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup confectioners’ sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup butter
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups white sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup Irish cream liqueur
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).
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. 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. 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.
PREP 20 mins
COOK 1 hr 20 mins
READY IN 9 hrs 20 mins