Irish Cream Cheesecake
Irish Cream Cheesecake
A smooth baked cheesecake with Irish cream, a crisp chocolate cookie crust, and a lightly sweet sour cream topping.
Nutrition (per serving)
Irish cream gives this baked cheesecake a rounded dairy richness with gentle notes of cocoa, vanilla, and whiskey. The flavor is present but not sharp, so the dessert still reads first as a classic cheesecake: tangy, creamy, and sliceable.
A chocolate cookie crust is a natural match for the liqueur-style filling. It bakes briefly before the filling is added, which keeps the base crisp enough to support clean slices after the cheesecake has chilled.
The method uses a low oven and a water bath to protect the custard from harsh heat. The center should still wobble slightly when the oven is turned off; residual heat and a slow cool finish the texture without making it dry.
For the best slices, make the cheesecake the day before serving. A thin sour cream topping smooths the surface, adds a fresh tang, and gives the cake a simple finish that suits a dinner-party dessert.
Ingredients
- Chocolate Cookie Crumbs:2 cups
- Unsalted Butter, melted:5 tablespoons
- Fine Salt:1/4 teaspoon
- Cream Cheese, softened:32 ounces
- Granulated Sugar:1 cup
- Sour Cream:1 cup
- Irish Cream Liqueur:3/4 cup
- Large Eggs:4
- Vanilla Extract:2 teaspoons
- All-Purpose Flour:2 tablespoons
- Sour Cream for topping:1/2 cup
- Powdered Sugar:2 tablespoons
- Unsweetened Cocoa Powder for dusting:1 teaspoon
Instructions
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Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy foil and set a kettle of water to boil.
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Stir the chocolate cookie crumbs, melted butter, and salt until the crumbs are evenly damp. Press firmly across the bottom of the pan and bake for 10 minutes, then let the crust cool while you make the filling.
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Beat the softened cream cheese on medium-low speed until completely smooth, scraping the bowl often so no dense lumps remain.
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Add the granulated sugar and beat just until blended. Mix in 1 cup sour cream, the Irish cream liqueur, vanilla, and flour on low speed until the batter looks glossy and even.
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Add the eggs one at a time, mixing on low speed only until each egg disappears. Tap the bowl on the counter a few times to release large air bubbles.
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Pour the filling over the cooled crust and smooth the top. Place the pan in a roasting pan, pour hot water around it to reach about halfway up the sides, and bake for 55 to 65 minutes, until the edges are set and the center still jiggles softly.
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Turn off the oven, crack the door open, and let the cheesecake rest inside for 45 minutes. Lift it from the water bath, remove the foil, and cool on a rack until no longer warm.
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Stir the topping sour cream with the powdered sugar. Spread it in a thin layer over the cheesecake, cover the pan, and refrigerate for at least 6 hours or overnight.
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Run a thin knife around the edge before releasing the springform ring. Dust lightly with cocoa powder and slice with a warm clean knife.
Tips & Notes
- Use room-temperature cream cheese and eggs so the batter blends smoothly without overmixing.
- Keep the mixer on low after the sugar is added; too much air can cause the cheesecake to puff and crack.
- If you prefer a less boozy flavor, reduce the Irish cream to 1/2 cup and add 1/4 cup sour cream to keep the filling balanced.
- Chill the cheesecake overnight for the cleanest slices and fullest flavor.
