Irish Cream Cheesecake
Indulge in the ultimate dessert experience with this rich and velvety Irish Cream Cheesecake, a creamy twist on classic cheesecake that’s perfect for any special occasion. This decadent treat boasts a buttery graham cracker crust as the base for a luscious cream cheese filling infused with the smooth, luxurious flavor of Irish cream liqueur. Baked to perfection and topped with freshly whipped cream and optional dark chocolate shavings, this cheesecake strikes the perfect balance of sweetness and sophistication. With just 25 minutes of prep time and an overnight chill, this elegant dessert is worth the wait and makes 12 generously sized servings. Whether you’re hosting a festive gathering or simply treating yourself, this Irish Cream Cheesecake is sure to impress with its indulgent flavors and stunning presentation.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 3 pieces large eggs
- 80 milliliters Irish cream liqueur
- 1 teaspoon vanilla extract
- 120 milliliters heavy cream
- 50 grams dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan with butter or cooking spray.
Mix the graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Mix in the Irish cream liqueur and vanilla extract until incorporated.
Pour the filling over the prepared crust and spread it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and slightly wobbly. Do not overbake.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and run a thin knife around the edges to loosen it from the pan. Let it cool completely at room temperature before transferring it to the refrigerator.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.
Before serving, whip the heavy cream to stiff peaks and spread or pipe it on top of the cheesecake. Garnish with dark chocolate shavings, if desired.
Slice and serve chilled. Enjoy your rich and creamy Irish Cream Cheesecake!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 26.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
