Creamy Irish Cream Cheesecake Delight
A smooth and velvety cheesecake infused with Irish cream liqueur, perfect for special occasions and easy to prepare in under 90 minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, crushed
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 24 oz (680g) cream cheese, softened (full-fat)
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) Irish cream liqueur (Baileys or preferred brand)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (240ml) heavy whipping cream (optional topping)
- 1 tablespoon powdered sugar (optional topping)
- 1/2 teaspoon vanilla extract (optional topping)
- Grated dark chocolate or cocoa powder for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan to form an even 1/2 inch thick crust. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and silky, about 2-3 minutes. Gradually add sugar and beat until light and fluffy, scraping sides as needed.
- Add eggs one at a time, beating well after each addition but do not overmix. Blend in sour cream, Irish cream liqueur, vanilla extract, and salt until just combined and smooth.
- Pour filling over cooled crust and smooth the top. Place springform pan in a larger baking dish and add hot water halfway up the sides (water bath). Bake at 325°F (160°C) for 50-60 minutes until edges are set and center slightly jiggles.
- Turn off oven and crack door open. Let cheesecake cool inside for 1 hour. Remove from water bath, loosen edges with a knife, and refrigerate for at least 4 hours or overnight.
- For topping (optional): Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over chilled cheesecake and garnish with grated chocolate or cocoa powder before serving.
Notes
Use full-fat cream cheese and sour cream for best texture. Avoid overmixing eggs to prevent cracks. Use a water bath to ensure even baking and prevent cracking. Room temperature eggs and cream cheese blend more smoothly. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. Non-alcoholic version can use Irish cream-flavored syrup or cream with vanilla extract.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Fat: 28
- Carbohydrates: 25
- Protein: 6
Keywords: Irish cream cheesecake, creamy cheesecake, easy cheesecake recipe, special occasion dessert, Baileys cheesecake, no-fuss dessert