Festive Irish Cream Cheesecake



10 servings



1 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 pkg. unflavored gelatin
1/2 cup cold water
1 cup sugar
3 lg. eggs, separated
2 pkg. (8 oz. each) cream cheese, softened
2 tbsp. cocoa
2 tbsp. bourbon
1 cup whipping cream, whipped


Combine 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 cup sugar and beaten egg yolks; cook over low heat for 3 minutes, stirring constantly.

Combine cream cheese and cocoa, mixing with an electric mixer at medium speed until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened but not set.

Beat egg whites until foamy, gradually adding the remaining sugar; beat until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

Author's Comments

Variation: Substitute 2 tbsp. cold coffee for bourbon.

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