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Irish Cream Chocolate Cheesecake

Submitted by: Mary on 01/15/2004
2398 views
2.78 avg rating
251 votes
 
 
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Ingredients

1 1/2 C Pecans, crumbled
2/3 C Splenda
1/3 C Unsweetened cocoa powder
1/4 C Butter, melted
3 (8 oz) Packages cream cheese, softened

1 1/4 C Splenda
1/4 C Unsweetened cocoa powder
3 Eggs
1/2 C Sour cream
1/4 C Davincci Irish cream syrup

Directions

Preheat oven to 350 degrees.



In a large bowl mix together the nuts, splenda and 1/3 cup cocoa. Add the melted butter and stir until well mixed.



Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes or until golden brown. Set aside.



Increase oven temperature to 450 degrees.



In a large bowl, combine cream cheese, splenda, 1/4 cup cocoa. Beat at medium speed until well blended and smooth. Add the eggs, one at a time, mixing well after each addition. Blend in the sour cream and the davincci syrup mixing on low speed. Pour filling into baked crust.



Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 60 minutes.



With a knife, loosen cake from rim of the pan. Let cool, then remove the rim of the pan. Chill overnight before serving.

Servings

12

Calories

7

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Garnish cheesecake with chopped pecans and dust with a combination of unsweetened cocoa and splenda mixed together to taste.
 
 
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