Description

Make a dessert that is a little lighter than the typical cheesecake with wonderful flavors of Irish whiskey, coffee and chocolate.

Ingredients

• Homemade Irish Cream:
• 1 cup heavy cream
• 14 oz. can Sweetened Condensed Milk
• 1 2/3 c. Irish Whiskey
• 2 t. Instant coffee granules or powder
• 1 T. Hershey's Chocolate Syrup
• 1 t. vanilla
• 1/2 t. almond extract
• Crust:
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 1/3 c. sugar
• 1 1/2 c. all-purpose flour
• pinch of salt
• Filling:
• 16 oz. cream cheese, at room temperature
• 1/2 c. granulated sugar
• 1/2 c. Homemade Irish Cream
• 3 large eggs, at room temperature
• 1 T. instant espresso powder (NOT ground coffee)
• 1 t. unsweetened cocoa powder
• 1/2 t. vanilla extract
• 1 T. all-purpose flour
• Garnish:
• sweetened whipped cream and shaved chocolate

Steps

1. Preheat oven to 350 degrees. Butter a 9 x 13 inch pan.
2. Homemade Irish Cream: (you will have extra)
3. Combine all ingredients in a blender or use an immersion blender for 30 seconds. Don't blend for too long or whipped cream may form! If you do get a bit of cream on top, just sift though a fine mesh strainer or cheesecloth. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.