irish cream cheesecake recipe

Written BySheba G Updated On
irish cream cheesecake recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best irish cream cheesecake recipe

I’ve always been a fan of cheesecakes, and when I first made this Irish cream cheesecake recipe, I knew it was a game-changer. The combination of creamy cheesecake, rich Irish cream, and the crunch of a graham cracker crust is absolute perfection.

My family loves it just as much as I do, and we’ve enjoyed it on countless occasions. It’s perfect for a special celebration or just a Tuesday night dessert.

The best part? It’s surprisingly easy to make and requires minimal effort from me, the cook.

The recipe is based on a classic cheesecake formula, but the addition of Irish cream takes it to a whole new level. I love that it’s not too sweet, but still indulgent enough to satisfy my sweet tooth.

My kids adore helping me mix the batter, and my husband can’t get enough of the creamy filling. This cheesecake is truly a family favorite.

Irish Cream Cheesecake

Irish Cream Cheesecake

4.8 from 1274 votes

A rich and creamy cheesecake infused with Irish cream liqueur, perfect for St. Patrick’s Day or any special occasion.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/3 cup granulated sugar

For the Filling

24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup Irish cream liqueur
1 tsp vanilla extract
4 large eggs
1/2 cup heavy cream

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 7 minutes, then remove from the oven and set aside to cool.
5In a large mixing bowl, beat the cream cheese until smooth and creamy.
6Gradually add the granulated sugar, beating until well combined.
7Add the Irish cream liqueur and vanilla extract, mixing well.
8Add the eggs, one at a time, beating well after each addition.
9Stir in the heavy cream until just combined.
10Pour the filling over the cooled crust.
11Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
12Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional 60 minutes.
13This helps prevent cracking.
14Remove the cheesecake from the oven and let it cool completely on a wire rack.
15Once cooled, refrigerate for at least 4 hours, or overnight, to set completely.
16For the topping, in a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
17Spread the whipped cream evenly over the top of the cheesecake.
18Slice and serve chilled.

🔧Equipment

Mixing bowl
Electric mixer
9-inch springform pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 155mg🧂Sodium: 350mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 6g

📝Notes

Tips: Ensure the cream cheese is at room temperature before beating to avoid lumps. You can substitute Irish cream liqueur with 1/4 cup of Baileys Irish Cream and 1/4 cup of milk. Garnish with a dusting of green sprinkles for a festive touch.

Watch Video Of How Irish Cream Cheesecake Works

This Irish cream cheesecake is truly a showstopper, and I’m so glad I can share it with you all. Whether you’re celebrating a special occasion or just need a pick-me-up on a Tuesday night, this cheesecake is sure to hit the spot.

One of my favorite things about this recipe is how well it stores – simply wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to serve again. Reheating slices in the microwave or oven brings back that lovely creamy texture and makes it feel like fresh-baked again.

❓ Frequently Asked Questions About Irish Cream Cheesecake

Q: What type of cheese is used in this recipe?

The recipe uses a combination of cream cheese and mascarpone cheese for a rich and creamy texture.

Q: Can I use store-bought Irish cream instead of making my own?

Yes, you can use store-bought Irish cream as a substitute, but keep in mind that it may not have the same flavor profile as homemade Irish cream.

Q: How long does this cheesecake need to chill before serving?

The cheesecake needs to chill for at least 4 hours or overnight before serving.

Q: Can I make this recipe in a different size pan?

You can make this recipe in a 9-inch or 10-inch springform pan, but adjust the baking time accordingly.

Q: What’s the best way to store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts