Irish Cream Cheesecake

Irish Cream Cheesecake
Irish Cream Cheesecake

Irish Cream

Irish Cream is a much loved flavor, and it works so well in a cheesecake. Using Irish Cream Liqueur (such as Bailey’s, O’Mara’s, or Kirkland brand) provides such great flavor and creaminess to this Irish Cream Cheesecake, and pairs amazingly with chocolate. I used the Kirkland brand of Irish Cream for this recipe (it’s a great product, I love it). You might want to add a splash to your coffee as you make this cheesecake, as a little reward to yourself.

Chocolate

There is something amazingly tasty to me about Irish Cream Liqueur and chocolate flavors together, so it seemed natural to give this Irish Cream Cheesecake a chocolate crust and chocolate ganache. I like to add a splash of cold coffee concentrate, strongly brewed coffee, or espresso to my chocolate ganache to add more depth to the chocolate. I once heard (probably on some cooking show, but I can’t remember which one) that “coffee makes chocolate taste more like chocolate”. As odd as that might sound to some, it has been a great tip that I have carried with me. The idea is to add just enough to bring out more flavor, but not enough for it to taste like coffee.

More Cheesecakes

You can find more cheesecake recipes and tips at my page KFO Cheesecake Tips and Recipes List, which includes a recipe for Kahlua Cheesecake. There are recipes for full sized cheesecakes, mini (4 inch) cheesecakes, as well as mini cheesecakes cooked in a pressure cooker. The list is growing regularly, so check back often for new cheesecake ideas.

Irish Cream Cheesecake
Prep Time
30 mins
Cook Time
1 hr
Refrigeration
8 hrs
Total Time
1 hr 30 mins
 

Irish Cream is a much loved flavor, and it works so well in a cheesecake. Using Irish Cream Liqueur (such as Bailey's, O'Mara's, or Kirkland brand) provides such great flavor and creaminess to this Irish Cream Cheesecake, and pairs amazingly with chocolate.

Course: Dessert
Keyword: cheesecake, chocolate, dessert, irish cream, irish cream liqueur
Servings: 12 slices per batch
Author: Kayla
Ingredients
Chocolate Crust
  • 1.5 cups chocolate graham cracker finely crushed, about 1 package
  • 1 Tablespoon granulated sugar
  • 1/4 cups almonds finely crushed
  • 6 Tablespoons unsalted butter melted
  • 1 pinch kosher salt
Batter/Base
  • 24 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon kosher salt
  • 3/4 cup Irish Cream Liqueur such as Bailey's, O'Mara's, or Kirkland brand
  • 1 1/2 teaspoon pure vanilla extract
  • 3 whole eggs
Chocolate Ganache
  • 3/4 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips
  • 1 Tablespoon coffee concentrate, espresso or strongly brewed coffee optional
  • 1/2 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350F

Crust
  1. Place parchment paper round into bottom of 10 inch spring form pan. Combine crust ingredients, press into spring form pan. Place in oven for 5-10 minutes, or until you smell crust toasting and crust starts browning.

Base/Batter
  1. Combine cream cheese with sugar in stand mixer until completely smooth, scraping bowl as needed. Add salt and flour, mixing until smooth.

  2. Slowly add in Irish Cream Liqueur (such as Bailey's, O'Mara's, or Kirkland brand) and pure vanilla extract into cream cheese mixture, while mixing. Stop and scrape the sides/bottom of the mixing bowl, as needed.

  3. Crack and mix in eggs, one at a time. Stir just until smooth and combined.

  4. Pour base/batter mixture into prepare spring form pan, onto crust. Bake for about 55-60 minutes, or until center is just barely set (no longer jiggly). 

Cooling and Setting
  1. Set cheesecake on trivet/cooling rack. Run knife between cheesecake and sides of spring form once cool enough to handle.

  2. Once cheesecake has cooled closer to room temperature (no longer hot), remove sides of spring form pan. Allow cheesecake to remain on base/bottom of spring form pan. Wrap cheesecake with plastic wrap and refrigerate for about 8 hours. 

Ganache Topping (about 30 minutes before serving)
  1. For ganache, heat heavy cream until hot (not quite boiling).

  2. Pour over semi-sweet chocolate chips in bowl and let sit for 3-5 minutes before stirring (heat will melt chips if you give it a chance). Stir until smooth (this will take a minute).

  3. Add coffee/espresso (optional) and vanilla extract, stirring in. Allow ganache to cool until it's barely warm then pour over chilled cheesecake. 

  4. Refrigerate for 30 minutes or set (don’t cover).

Recipe Notes

For this recipe, I used Kirkland brand Irish Cream Liqueur. You can also try Bailey's or O'Mara's brands. 

The coffee in the ganache is optional, but will bring out more flavor. You can use cold coffee concentrate, chilled espresso, Kahlua, or chilled strongly brewed coffee. 

Interested in other cheesecake recipes or tips? Check out my KFO Cheesecake Tips and Recipe List page. 

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