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.
- 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
- 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
- 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
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Preheat oven to 350F
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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.
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Combine cream cheese with sugar in stand mixer until completely smooth, scraping bowl as needed. Add salt and flour, mixing until smooth.
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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.
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Crack and mix in eggs, one at a time. Stir just until smooth and combined.
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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).
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Set cheesecake on trivet/cooling rack. Run knife between cheesecake and sides of spring form once cool enough to handle.
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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.
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For ganache, heat heavy cream until hot (not quite boiling).
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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).
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Add coffee/espresso (optional) and vanilla extract, stirring in. Allow ganache to cool until it's barely warm then pour over chilled cheesecake.
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Refrigerate for 30 minutes or set (don’t cover).
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.