3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/4 cup irish cream liqueur
3 egg s
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Please use alcohol responsibly.
Let's Make It
Heat oven to 350°F.
Melt 4 oz. chocolate as directed on package; cool. Meanwhile, mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add liqueur and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Melt remaining chocolate just before serving cheesecake; drizzle over cheesecake.
Save 50 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese.
This chocolatey cheesecake can be baked ahead of time. Cool completely. Do not melt remaining chocolate or drizzle over cheesecake. Wrap cheesecake tightly, then freeze up to 2 months. Thaw in refrigerator overnight. Melt remaining chocolate as directed on package; drizzle over cheesecake.
Substitute milk for the liqueur.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.