Ar Meisce Cheesecake

Ar Meisce Cheesecake (noun): [air mesh-ka cheez-keyk] Gaelic for “drunken” cheesecake, this is a rich and creamy chocolate chip cheesecake flavored with Irish cream liqueur atop a crisp chocolaty crust.

I was a little nervous about making cheesecake for the first time, as most had told me it was a difficult task. However, this recipe ended up being really simple and it’s almost a guaranteed success. After all, it’s two of the best things in the world, cheesecake and Irish cream, combined; how can that not taste amazing?  Add in some chocolate and it’s a sure hit with virtually anything with taste buds. It’s perfect for St. Patrick’s Day, but I’m sure I’ll be making this one all year round.


  • 1 3/4 cups crushed chocolate graham crackers
  • 7  tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup Irish cream liqueur
  • 3/4 cup semi-sweet chocolate chips
  • 1 teaspoon all purpose flour


  • Preheat oven to 350 degrees.
  • Finely crush the graham crackers until you have 1 3/4 cups. This can either be done effortlessly with a food processor, or you can put the graham crackers in a Ziplock bag and take out all of you anger by smashing them into oblivion.
  • Melt the butter and add it to the crushed graham crackers, mixing with hands or a spoon to combine.
  • Generously grease the sides and bottom of a 9 inch springform pan.
  • Press the cookie mixture onto the bottom of the pan, covering it evenly.

  • Now move on to the filling. With an electric mixer, beat together the cream cheese and sugar until creamy.
  • Add the eggs, one at a time, mixing after each addition.
  • Stir in the Irish cream.

  • In a small bowl, combine the chocolate chips and flour. Mix together so that the chocolate chips are coated in flour.
  • Add these to the cream cheese mixture and stir just enough to combine.
  • Pour the mixture into the greased springform pan, on top of the crust. Spread evenly.

  • Add a few more chocolate chips on the top for presentation if desired.
  • Bake in the oven for 40 to 50 minutes. The edges should be set but the center still wobbly.
  • If you want to avoid browning on the top of your cheesecake, you can follow the instructions here to bake it in a “water bath.” I didn’t know about this method when I made mine, so it browned on the top. Although this doesn’t take away from the taste at all, some prefer to avoid the browning.

  • After it’s done baking, let it cool for at least an hour. Then place it in the refrigerator for at least 3 hours before serving.
  • After at least three hours, cut, add some whipped cream, and serve!

Looking for other St. Patrick’s Day recipes? Try these Guinness Cupcakes!

Explore posts in the same categories: Cakes and Cupcakes

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