Last year on St. Patrick’s Day at Krafty Draft, there was a HUGE celebration. The place was jam packed, with Sadie and Hunter from Fox 102 broadcasting live. There was green everywhere, people were in good spirits drinking amazing craft beer, and so many people were dressed up in their St. Patty’s Day outfits. Brittany was decked out in a full Shamrock Suit, while Emily was sporting a really cute green tutu. It should be interesting this year to see how much farther we’ll all go for the celebration.
This year, we’re bringing the party back…so it’s only appropriate for this cheesecake to be on the menu, along with: Shepherd’s Pie, Green Velvet Cheesecake, Chocolate Stout Cupcakes with Irish Cream Icing, and me walking around in bright green pants serving Irish Cream Truffles. Bring on the green…
Irish Cream Cheesecake
For the Crust:
1 ¼ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the Filling:
4 (8 oz.) packages cream cheese, softened
¼ cup cornstarch
1 2/3 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon coffee extract
½ cup Irish Cream liquor
1/4 cup heavy cream
For the Topping:
4 oz. frozen whipped topping, thawed
½ cup semisweet chocolate chips
¼ cup heavy cream
½ teaspoon coffee extract
frozen whipped topping, thawed
Dark chocolate covered espresso beans
Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place graham cracker crumbs and 2 tablespoons sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press graham cracker mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.
In a standing mixer (or mixing bowl and using electric mixer), add 8 oz. cream cheese, cornstarch, and 2/3 cup sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar, continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add extracts and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add liquor and heavy cream, beat just until mixed in (do not overmix). Spoon batter into springform pan on top of graham cracker crust and spread into an even layer.
Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 15 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.
Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan, release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down onto a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.
Heat 1/4 cup heavy cream in microwave safe dish in microwave for 45-60 seconds, or until cream is boiling. Pour over 1/2 cup semisweet chocolate chips in a small mixing bowl, then whisk together until chocolate is melted and smooth. Whisk in coffee extract, then stir in 1 cup whipped topping until smooth and all one color. Spread into an even layer on top of cheesecake, return cheesecake to freezer to set.
Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month. Garnish with whipped topping and a chocolate covered espresso bean, if desired.
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