Happy St. Patrick's Day!
I've been saving this since I saw it on Sue's blog. Love the flavors and if you have time, be sure to click the link for making your own Irish Cream. Makes all the difference.
Irish Coffee Cheesecake Squares
From The View From the Great Island
For the crust:
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
1 1/2 cups all purpose flour
For the filling:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup Homemade Irish Cream
3 large eggs, at room temperature
1 tablespoon instant espresso powder (I use THIS)
1 teaspoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour
sweetened whipped cream
Set oven to 350F
Cream the butter and sugar and then blend in the flour and salt until the mixture is crumbly. Pat into a buttered 9 x 13 pan, pressing down slightly with your fingers to get an even layer.
Bake for 15 minutes.
For the filling: cream the cream cheese and sugar together. Make sure your ingredients are at true room temperature to avoid a lumpy batter.
Beat in the homemade Irish Cream, and then the eggs, one at a time.
Blend in the instant espresso, cocoa powder, vanilla, and flour.
Turn the batter out onto the crust and smooth out evenly.
Bake for about 20-25 minutes just until the cheesecake is set.
Let cool before slicing.
Serve with whipped cream, and garnish with shaved chocolate.