Festive Irish Cream Cheesecake Recipe

Festive Irish Cream Cheesecake Recipe

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1 1/4 cups sugar, divided
  • 1/4 cup butter or margarine, melted
  • 1 (.25 ounce) envelope KNOX Unflavored Gelatine
  • 1/2 cup cold water, divided
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons Irish cream liqueur
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate (for chocolate curls)
  1. Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.
  2. Sprinkle gelatine over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.
  3. Beat cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/4 cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.
Recipe of the Day|