Irish Cream Cheesecake (Printable)

A creamy dessert blending Irish cream-inspired flavors with chocolate, coffee, and vanilla for a luscious finish.

# What You'll Need:

→ Crust

01 - 7 oz chocolate cookie crumbs
02 - 5 tbsp unsalted butter, melted
03 - 1 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 24 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 3/4 cup heavy cream
10 - 1/4 cup strong brewed coffee, cooled
11 - 2 tbsp unsweetened cocoa powder
12 - 2 tsp instant coffee granules
13 - 2 tsp pure vanilla extract
14 - 1/2 tsp almond extract
15 - Pinch of salt

→ Topping

16 - 1 cup cold heavy cream
17 - 2 tbsp powdered sugar
18 - 1 tsp vanilla extract
19 - Shaved chocolate or cocoa powder for garnish

# How to Make It:

01 - Preheat oven to 325°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Combine chocolate cookie crumbs, melted butter, sugar, and salt in bowl. Mix until evenly moistened. Press firmly into pan bottom. Bake 10 minutes, then cool.
03 - Beat cream cheese and sugar in large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition.
04 - Add sour cream, heavy cream, brewed coffee, cocoa powder, instant coffee, vanilla, almond extract, and salt. Mix until just combined; avoid overmixing.
05 - Pour filling over cooled crust. Gently tap pan to release air bubbles.
06 - Place springform pan inside larger roasting pan. Pour hot water into outer pan until halfway up sides of cheesecake pan.
07 - Bake 50-60 minutes until center is just set and slightly wobbly. Turn off oven, crack door open, and cool inside for 1 hour.
08 - Remove cheesecake from water bath. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
09 - Whip cold heavy cream with powdered sugar and vanilla to soft peaks.
10 - Spread or pipe whipped cream over chilled cheesecake. Garnish with shaved chocolate or cocoa powder dusting before serving.

# Expert Suggestions:

01 -
  • The texture is impossibly creamy, like silk against a spoon, and that water bath technique works actual magic
  • You get all those sophisticated Irish cream flavors without opening a single bottle of liqueur
  • It makes people pause mid-bite and ask what you put in it, which is basically the best feeling
02 -
  • If your cream cheese isnt fully softened, you'll end up with tiny lumps that no amount of mixing can fix, so plan ahead
  • The water bath feels like extra work, but it's the difference between a creamy, luxurious cheesecake and one that cracks or develops a weird texture
  • That slightly wobbly center when you pull it out is perfect, it will firm up as it cools
03 -
  • Run a thin knife around the edge of the pan as soon as it comes out of the oven to prevent cracking as it cools
  • The crack the oven door trick at the end is not optional, it prevents that dramatic temperature shock that causes cracks

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