Irish Cream Cheesecake: Award winning!

Last year, I entered into my very first bake off and won!! It was a really cool experience as it was out of someone’s home and yet it was kind of a big event because it was a “Tweetup” as well.  I didn’t know a single person at this event, except people that I have met through the power of Twitter.  Being naturally shy has it’s downfalls and I was really nervous meeting everyone and carrying on a conversation too.  But thankfully there was something to talk about!  FOOD! DESSERTS!  And WOW what delicious desserts there were too!  The theme of the bake off was anything Irish, for St. Patrick’s Day.  When I first heard of this event, all I could think of was Irish soda bread.  Good, but not good enough for a win, and certainly not sweet.  My sweet tooth completely overruled that choice, so I started to do some research to grab some ideas.

That’s when I stumbled upon this AMAZING and beautiful dessert, the Irish Cream Cheesecake!  I found the recipe through Diana’s Desserts and had to try it.  I mean, it’s cheesecake.  What’s not to like?  Considering I had never made a cheesecake with the hand pressed crust, I was very nervous about the whole thing, especially since it was being entered into a contest.  However, I love a good challenge and that exactly why I made that dessert.  I won’t lie to you, the dessert wasn’t a snap, it took time, but OH was it worth it.  TRUST ME.

Ingredients:

The Crust:

• 2 cups Chocolate graham cracker crumbs
• 6 tbsp. butter, melted

Filling:

• 2- 1/4 pounds cream cheese, at room temperature
• 1 -2/3 cups granulated sugar
• 5 eggs
• 1/2 cup Irish Cream Liqueur
• 1 tablespoon vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 teaspoon all-purpose flour

Topping:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon coffee extract (if you don’t have coffee extract brew 3 Tbs of coffee to a 1/2 cup of water)

Directions:
For the Crust:

Preheat oven to 325 degrees F.  Lightly grease a 10-inch springform pan with butter.
Combine crumbs and melted butter in a bowl, then press into bottom and 1 inch up the sides of pan. Bake until light brown, around 7 minutes.

For the Filling:
Using an electric mixer and beat cream cheese until smooth. Gradually add sugar. Beat in one egg at a time . Blend in Irish Cream Liqueur and vanilla. Stir together 1/2 cup chocolate chips and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour batter into crust. Set aside the remaining chocolate chips for later.

Place cheesecake in preheated oven and bake until puffed, center springs back, and golden brown, about 1 hour and 20 minutes. If you use a 9″ springform, add more time. Cool cheesecake completely, then release sides of springform pan.

For the Topping:
When cheesecake is completely cool, whip the heavy cream and sugar together with an electric mixer. Add coffee extract, and whip until firm peaks form. With pastry bag and decorative tip, pipe whipped cream around edges of cheesecake. Decorate top with the remaining chocolate chips.
Perfect for any occasion!

I truly hope that you enjoy this elegant dessert.  Try NOT to think of the calories that this dessert has to offer, rather enjoy and savor the amazing flavors and texture that this cake delivers.

Beannacht Lá Fhéile Pádraig!!!

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