Irish Cream Cheesecake
A chocolate-crusted, coffee-and-Irish-cream-spiked cheesecake topped with a chocolate whipped ganache — the perfect centerpiece for a St. Patrick's Day spread.
- Prep Time
- 40 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 55 min
- Servings
- 12 servings
Last St. Patrick's Day at Krafty Draft was a whole scene — the place packed, green everywhere, everyone dressed up and in good spirits over great craft beer. It felt like the whole town showed up in some shade of green.
This year, we're bringing the party back, and this cheesecake earns its spot on a menu alongside Shepherd's Pie, Chocolate Stout Cupcakes with Irish Cream Icing, and me walking around in bright green pants handing out Irish Cream Truffles. Bring on the green.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tbsp. granulated sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. coffee extract
- 1/2 cup Irish cream liqueur
- 1/4 cup heavy cream
For the Topping
- 4 oz. frozen whipped topping, thawed
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 tsp. coffee extract
- Frozen whipped topping, thawed, for garnish
- Dark chocolate covered espresso beans, for garnish
Instructions
- 1Preheat the oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty foil and place it inside a 12 inch cake pan.
- 2Toss the graham cracker crumbs with 2 tablespoons sugar, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then set aside.
- 3In a standing mixer, beat 8 oz. cream cheese, the cornstarch, and 2/3 cup sugar until smooth. Add another 8 oz. cream cheese with 1/3 cup sugar and beat until smooth. Add the remaining cream cheese and sugar one at a time, beating until smooth each time.
- 4Slow the mixer to stirring speed. Add the extracts and eggs one at a time, scraping down the sides. Slowly add the Irish cream and heavy cream, beating just until combined — do not overmix.
- 5Spoon the batter into the pan over the crust and spread into an even layer. Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan.
- 6Bake for about 1 hour 15 minutes, until lightly browned on top. Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 7Cover and freeze for at least 4 hours, preferably overnight. Release the springform sides, then invert the cheesecake onto a flat surface, remove the bottom of the pan, and turn back over onto a serving plate.
- 8Heat the heavy cream until boiling, pour over the chocolate chips, and whisk until smooth. Whisk in the coffee extract, then stir in the whipped topping until fully combined. Spread over the cheesecake and return to the freezer to set.
- 9Slice with a sharp, straight-edged knife, wiping between cuts. Garnish with whipped topping and a chocolate covered espresso bean.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
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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.
