Irish Cream Cheesecake

Ingredients

Crust

  • 1 ¾ cup chocolate chip cookie crumbs

  • 5 tablespoons melted butter

  • 1 tablespoon Bailey’s Irish cream

Filling

  • 16 ounces full fat cream cheese, softened to room temperature

  • ½ cup granulated sugar

  • ¼ cup cocoa powder

  • 8 ounces dark chocolate, chopped (not chips)

  • ¼ cup Baileys Irish cream

  • 1 ½ cup full fat heavy whipping cream

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup full fat heavy whipping cream

  • 1 cup powdered sugar

  • 3 tablespoons Bailey’s Irish cream


Steps

For the crust

  1. If not already crushed, crumble 1 ¾ cups of chocolate chip cookies

  2. Mix chocolate chip cookie crumbs with 5 tablespoons of melted butter and 1 tablespoon of Bailey’s Irish Cream

  3. Transfer cookie mixture to a 9 inch round springform pan

  4. Press cookie mixture down firmly all over the bottom and up the sides of the springform pan with the bottom of a flat measuring cup or a spoon

  5. Refrigerate the cookie crust while the cheesecake filling is being prepared

For the filling

  1. Melt 8 ounces of chopped dark chocolate in a microwave safe bowl, stirring every 30 seconds until smooth

  2. In a mixing bowl, beat 16 ounces of softened cream cheese until smooth

  3. Add in ½ cup of granulated sugar and half of the cocoa powder and continue to beat until well combined

  4. Pour in ¼ cup of the Bailey’s Irish cream and mix until smooth

  5. Add in the melted chocolate and combine

  6. In another small bowl, beat 1 ½ cups of full fat heavy whipping cream with a mixer until the cream starts to thicken

  7. Slowly add in a ½ cup of powdered sugar, the remaining half of cocoa powder, and 1 teaspoon of vanilla extract and continue beating on high speed until stiff peaks form

  8. Fold the whipped cream into the cream cheese mixture in 2 batches

  9. Add the cheesecake filling to the prepared crust and spread evenly

  10. Refrigerate

For the topping

  1. In a bowl, beat 1 cup of full fat heavy whipping cream, 1 cup of powdered sugar, and 3 tablespoons of Bailey’s Irish cream with an electric mixer

  2. Spread the whipped topping all over the cheesecake layer

  3. Refrigerate the cheesecake for at least 4 hours, ideally overnight


Click here for printer friendly version