Any Irish Cream dessert recipe falls into the “to die for” category, and this Irish Cream Cheesecake does not disappoint. Boozey, creamy and drenched with dark chocolate ganache…really what is not to love?!
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Cheesecake is likely my favorite dessert. I love the creamy and smooth texture and there are so many delicious recipes. This Irish Cream Cheesecake is amazing, with just the perfect balance of Irish Cream liqueur to bring the flavor forward but not overpower the delicate cheesecake.
It is easy to make a bakery quality cheesecake at home, with just a few baking supplies you likely already own. Technique is the key to make perfect, creamy cheesecakes…so good you will impress yourself!
A Baker’s Kitchen
The kitchen items needed to bake amazing cheesecakes are pretty simple. Invest in a good 9 or 10 inch Springform pan which are relatively affordable, generally twenty dollars or less. A quality stand mixer makes baking easier, however you can use a hand mixer if you have yet to invest in your dream mixer.
A water bath is essential to ensure even baking and prevent cracking, making a large roasting pan necessary. Viola! You are ready to bake cheesecake!
Rich, Chocolate Crust
This crust is so easy to make! Smash Oreo sandwich cookies in a large zipper bag until you have about 2 1/2 cups of crumb. Alternatively, use a food processor to crush to a fine crumb for an easier method. I use this mini food processor!
Combine with butter and then firmly press down into a greased springform pan. I use the flat bottom of a glass for an even crust. I like a thicker crust on this cheesecake, as it balances out the sweetness of the irish cream.
If you love this Irish Cream Cheesecake, you are certain to want this Baked Biscoff Cookie Butter Cheesecake recipe!
Creamy Irish Cream Cheesecake
A few tips to make perfect, creamy cheesecake with smooth texture and no lumps. First, ensure your ingredients are all at room temperature, allowing the cream cheese and sugar to combine in a smooth batter. Add the eggs in one at a time and mix on low until incorporated and scrape the sides of the bowl down between each addition. Do not overmix, which creates air bubbles in the batter and increases the risk of cracks forming in the surface of the cheesecake.
I let my batter to rest for a few minutes after mixing to allow it to settle and any air bubbles come to the surface. Tapping the mixing bowl on the counter also will eliminate any bubbles.
Overbaking cheesecake is the easiest mistake to make. It will not look “done” as the center will still jiggle after an hour of baking. This is ok! Baking until the center no longer jiggles will be too long and will make the texture more crumbly, less creamy.
Allow the cheesecake to cool completely before refrigerating, this too will help prevent cracking. Chilling overnight in the fridge ensures the best texture, so this is a perfect dessert to make the day prior.
Easy, peasy Dark Chocolate Ganache
Chocolate ganache may seem intimidating, however this is an easy, fool-proof recipe! The recipe can be adjusted, doubling the cream and eliminating the irish cream.
My easy to follow recipe will ensure perfect results. Be cautious not to boil the cream mixture, which will negatively impact the texture of the ganache. You can use quality chocolate bars and finely chop them. I prefer to use Ghirardelli Dark Cacao chips, simply because it is easier and does not impact the smoothness of the ganache.
Stir the ganache while it is cooling, helping to ensure it cools evenly. Once it is close to room temperature, pour over the top of the cheesecake. Leaving a one inch border around the edge of the cheesecake gives a fancier presentation!
Irish Cream Cheesecake with Dark Chocolate Ganache
Ingredients
Chocolate Crust
- 2 ½ Cups Crushed Oreos
- 5 TBSP Butter Softened
Cheesecake
- 3 8 oz. Packages of Cream Cheese Softened
- 1 ⅓ Cups Granulated Sugar
- 3 Eggs
- 2 TSP Vanilla Extract
- ½ Cup Irish Cream Liquor
Chocolate Ganache
- 8 oz. Dark Chocolate
- ½ Cup Heavy Cream
- ½ Cup Irish Cream
Instructions
Chocolate Crust
- Preheat oven to 350°F. Tightly wrap a 9 inch Springform pan with 2 layers of aluminum.
- In food processor, crush chocolate sandwich cookies into fine crumbs. Add melted butter and mix together.
- Firmly press cookie crumbs into the bottom and sides of the prepared Springform pan. Bake for 9-10 minutes. Remove from oven and allow to cool.
Cheesecake Batter
- In a stand mixer, whip cream cheese until smooth and creamy. Add in sugar and whip. Scrape down the sides of the bowl.
- Add in eggs one at a time, mixing until incorporated. Scrape down sides of the bowl between each egg.
- Add in vanilla extract and irish cream liquor. Mix until incorporated.
- Tap mixing bowl gently on the counter to remove any air bubbles. Pour batter over prepared crust.
- Place springform pan into a large roasting pan and place in oven. Fill roasting pan with enough hot water to cover half of the base of the springform pan.
- Bake in the oven for one hour, until the edges are set however the center still jiggles.
- Allow to cool completely at room temperature. Refrigerate overnight.
Dark Chocolate Ganache
- Remove the cheesecake from the springform pan.
- Place chocolate in a heatsafe bowl and set aside.
- In a medium saucepan, heat cram and irish cream over medium heat until it begins to simmer. Do not allow to come to a rapid boil.
- Pour the heated cream mixture over the chocolate and allow to rest for one minute.
- With a spatula, slowly stir together the cream mixture and the chocolate until completely combined.
- Allow to cool to room temperature, stirring occasionally to help it cool more evenly.
- Spread evenly over the top of the cheesecake, leaving a 1 inch border uncovered around the edge of the cheesecake.
- Chill for at least an hour to allow the ganache to set. Enjoy!
Live fully. Eat well. Bake cheesecake.
Great content! Keep up the good work!
Thank you!