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Irish Cream Chocolate Cheesecake

Rated as 4.66 out of 5 Stars

"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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9 h 20 m servings 457 cals
Original recipe yields 12 servings (1 9-inch Springform Pan)


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  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.


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

Nutrition Facts

Per Serving: 457 calories; 29.2 g fat; 42.4 g carbohydrates; 8.1 g protein; 123 mg cholesterol; 298 mg sodium. Full nutrition

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Most helpful positive review

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 di...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 di...

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'...

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 n...

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 ...

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 doe...

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 sug...

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 ba...

This was the first time I had tried to make a cheesecake. I made it for a Christmas party and it turned out great! I may add a little more Bailey's next time...

This cheesecake was really smooth! However, I used 1/3 cup of Irish Cream and that still didn't seem to be enough. May try 1/2 cup next time. This dessert was really enjoyed by all.