Irish Cream Cheesecake


(1 vote) 5 1

Cocoa, bourbon and cream cheese blend together in this decadent cake.

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  • 1 C. graham cracker crumbs
  • 1/4 C. sugar
  • 1/4 C. margarine, melted
  • 1 envelope unflavored gelatin
  • 1/2 C. cold water
  • 1 C. sugar
  • 3 eggs, separated
  • 2 8 oz. pkg. cream cheese, softened
  • 2 Tbs. cocoa
  • 2 Tbs. bourbon or 2 Tbs. cold coffee
  • 1 C. whipping cream, whipped

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Combine the graham cracker crumbs, sugar, and margarine. Press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 C. sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add the gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm.

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