Irish Cream Cheesecake (Printable)
A creamy dessert with Irish cream flavor, enriched by chocolate, coffee, and vanilla—ideal for special gatherings.
# 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 heavy cream, cold
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. Combine chocolate cookie crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly moistened. Press firmly into pan bottom. Bake for 10 minutes, then cool completely.
02 - Beat cream cheese and sugar in large bowl until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition and scraping down sides as needed.
03 - Add sour cream, heavy cream, brewed coffee, cocoa powder, instant coffee granules, vanilla extract, almond extract, and salt. Mix until just combined, taking care not to overmix.
04 - Pour filling over cooled crust. Tap pan gently on counter to release air bubbles. Place springform pan inside larger roasting pan. Fill outer pan with hot water halfway up sides. Bake for 50-60 minutes until center is just set and slightly wobbly.
05 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from oven and water bath. Cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours or overnight.
06 - Whip cold heavy cream with powdered sugar and vanilla extract to soft peaks. Spread or pipe over chilled cheesecake. Garnish with shaved chocolate or cocoa powder dusting before serving.
# Expert Advice:
01 -
- You get all those sophisticated Irish cream flavors without actually opening a bottle of liqueur
- The texture impossibly smooth and creamy, like a cloud that decided to be dessert
02 -
- Wrap your springform pan in several layers of aluminum foil to prevent water from seeping in during the water bath
- The center should still wobble slightly when you remove it from the oven. It will continue cooking as it cools.
03 -
- Run a thin knife around the edge of the pan immediately after removing from the oven to prevent cracking as it cools
- Room temperature ingredients are not optional here. They are the difference between silky smooth and lumpy.