This cheesecake offers a sophisticated twist on the classic, blending the warm notes of Irish cream with the creamy tang of cheesecake. It’s simple to make but tastes like a high-end bakery dessert. The texture is ultra-smooth, the flavor is bold but balanced, and it’s ideal for making ahead. Whether you serve it plain or garnished, this cheesecake always impresses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs or chocolate cookie crumbs (for crust)
Butter (melted)
Cream cheese (softened)
Granulated sugar
Eggs
Sour cream
Irish cream liqueur (such as Baileys)
Vanilla extract
All-purpose flour or cornstarch (optional, for texture)
Heavy cream (optional, for ganache topping)
Chocolate chips or chopped chocolate (optional, for topping)
Whipped cream (optional, for serving)
Directions
Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Make the crust by mixing graham cracker or cookie crumbs with melted butter. Press the mixture into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
Beat the cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, mixing well after each. Scrape down the sides of the bowl as needed.
Mix in sour cream, Irish cream liqueur, and vanilla until the batter is smooth. Optionally, add a tablespoon of flour or cornstarch for structure.
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Optional topping: Prepare a chocolate ganache by heating heavy cream and pouring it over chocolate chips. Stir until smooth, then pour over the chilled cheesecake. Let set before serving.
Servings and timing
This recipe yields 12–14 slices. Prep time: 25 minutes Bake time: 1 hour Cooling and chilling time: 5–6 hours minimum Total time: approximately 7 hours
Variations
Use a chocolate cookie crust for a richer base.
Add espresso powder to the filling for a mocha Irish cream twist.
Swirl in caramel or chocolate sauce before baking for added flavor.
Top with crushed chocolate candies or toffee bits for crunch.
Use mini springform pans for individual cheesecakes.
Storage/Reheating
Store Irish Cream Cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap the cheesecake (or slices) tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Do not reheat—serve chilled or at room temperature for best texture.
FAQs
Can I make this without Irish cream?
Yes, but it will no longer have that signature flavor. Replace with heavy cream and a splash of vanilla if desired.
What type of Irish cream should I use?
Any Irish cream liqueur will work, including Baileys or a store-brand version.
Can I make this cheesecake gluten-free?
Yes, use gluten-free cookie crumbs for the crust and ensure all other ingredients are certified gluten-free.
How do I prevent cracks in the cheesecake?
Avoid overmixing, bake in a water bath, and cool slowly in the oven before chilling.
Do I need a water bath?
It’s optional, but using one helps create an ultra-smooth texture and reduces cracking.
How long does it need to chill?
At least 4 hours, but overnight chilling gives the best flavor and texture.
Can I skip the ganache topping?
Yes, the cheesecake is delicious on its own or with whipped cream.
How do I slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wipe clean between cuts.
Can I make this ahead?
Yes, this is an ideal make-ahead dessert and even tastes better the next day.
Conclusion
Irish Cream Cheesecake is a luxurious, creamy dessert with a hint of liqueur that elevates the classic cheesecake to new heights. With its smooth filling, rich flavor, and optional chocolate topping, it’s a dessert that’s perfect for celebrating or simply indulging. Easy to prepare and even easier to enjoy, this cheesecake will quickly become a favorite for any occasion.
Irish Cream Cheesecake is a rich, ultra-creamy dessert featuring the smooth, warming flavor of Irish cream liqueur. Set on a buttery graham or chocolate cookie crust and optionally topped with ganache or whipped cream, it’s perfect for holidays, celebrations, or any indulgent occasion.
Author:Catherine
Prep Time:25 minutes
Cook Time:1 hour
Total Time:7 hours
Yield:12-14 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
6 tablespoons butter, melted
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 cup Irish cream liqueur (e.g., Baileys)
1 teaspoon vanilla extract
1 tablespoon all-purpose flour or cornstarch (optional)
1/2 cup heavy cream (optional, for ganache)
1 cup semisweet chocolate chips or chopped chocolate (optional, for ganache)
Whipped cream (optional, for topping)
Instructions
Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Mix graham cracker or cookie crumbs with melted butter. Press into the bottom of the pan. Bake for 8–10 minutes, then let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until fully combined.
Beat in eggs one at a time, scraping down the bowl between additions.
Add sour cream, Irish cream liqueur, and vanilla extract. Mix until smooth. Stir in flour or cornstarch if using.
Pour batter over crust and smooth the top.
Bake for 55–65 minutes, or until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Optional ganache: Heat heavy cream and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour over chilled cheesecake and let set.
Top with whipped cream before serving if desired.
Notes
Use a water bath during baking to help prevent cracks and ensure smooth texture.Chill overnight for the best consistency and flavor.For a stronger Irish cream flavor, increase liqueur to 2/3 cup and reduce sour cream slightly.Use chocolate cookie crust for a richer base.Freeze slices individually for easy make-ahead desserts.
