Buttery Nipple Cheesecake
A rich Irish cream cheesecake with a butterscotch ganache drizzle, inspired by the giggle-inducing cocktail of the same name.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 45 min
- Servings
- 12 servings
The first time I heard the name of this cocktail, I couldn't stop giggling, and honestly, I still can't. After my Irish Cream Cheesecake took off at Krafty Draft, I started playing around with other boozy cheesecake flavors, which is really how my whole "Happy Hour Cheesecakes" series was born.
This one is close cousins with the Irish Cream, but swaps in a butterscotch ganache and a classic graham cracker crust. If you look closely at how the topping sits on the slice, you might understand exactly why I was giggling while I put it together.
I'm terrible, I know. But it's delicious.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 oz. Irish Cream liquor
- 2 oz. heavy cream
For the Topping
- 3/4 cup butterscotch chips
- 1/4 cup heavy cream
- frozen whipped topping, thawed
- butterscotch chips, for garnish
Instructions
- 1Preheat the oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy-duty foil and set inside a 12 inch cake pan. Toss the graham cracker crumbs with the brown sugar, then mix in the melted butter with your hands. Press evenly into the bottom of the springform pan and bake for 7 minutes. Set aside.
- 2Beat the cream cheese in three additions with the cornstarch and sugars, scraping down the bowl between each addition, until smooth. Add the vanilla and eggs one at a time on low speed, then slowly add the Irish Cream and heavy cream, mixing just until combined — don't overmix. Spread the batter over the crust in an even layer.
- 3Pour warm water into the larger cake pan to create a water bath at least 1 inch up the sides of the springform pan. Bake for about 1 hour 15 minutes, until lightly browned on top. Cool on a rack for about 4 hours, then remove the foil.
- 4Cover and freeze for at least 4 hours, preferably overnight. Release the springform sides, then invert the cheesecake onto a flat surface to remove the pan bottom before turning it back over onto a serving plate.
- 5Heat the heavy cream until it just starts to boil, then pour over the butterscotch chips and whisk until smooth. Let cool slightly, then drizzle over cheesecake slices. Top with whipped cream and more butterscotch chips.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
