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Irish Cream Cheesecake with Dark Chocolate Ganache

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?!
Prep Time20 minutes
Cook Time1 hour
Inactive Time7 hours
Total Time1 hour 20 minutes
Course: Dessert
Keyword: Cheesecake, Cheesecake Recipes, Chocolate Ganache, Cream Cheese, Ganache, Irish Cream, Irish Cream Dessert Recipes, Irish Cream Recipes
Servings: 12 servings

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!