Best 13 Irish Cream Cheesecake Recipes

IRISH CREAM CHEESECAKE

Steps:

• Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
• Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
• Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
• With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

MAKEOVER IRISH CREAM CHEESECAKE

Steps:

• Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• Beat cream cheese with electric mixer until smooth.
• Beat sugar in gradually, and then add eggs one at a time.
• Blend in Bailey's and vanilla.
• Sprinkle half of chocolate chips over crust.
• Spoon in filling.
• Sprinkle with remaining chocolate chips.
• Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
• Cool cake completely.
• Coffee Cream Topping:.
• Beat all ingredients and spread over cooled cake.
• Top with chocolate curls or Skor bits.
• *NOTE: Be sure to make and refrigerate at least one day before serving.

BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For Crust: Preheat oven to 325. lightly butter 9 inch springform pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. Filling: Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white choclate in processer. Add to cream cheese mixture. Tranfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Referigerate until well chilled, about 6 hours. (can be prepared 1 day ahead) Sprinkle grated choclate over cake. Place pecans around edge and serve.

IRISH CREAM CHEESECAKE

Steps:

• Preheat the oven to 300°F.
• (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
• Combine the vanilla wafer crumbs and butter in a small mixing bowl.
• Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
• Hold this pan in the freezer until ready to fill.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add the sugar, 1/2 cup at a time, beating well after each addition.
• Add the geletin; mix well at low speed.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream, Irish Cream and vanilla.
• Spoon the mixture over the crust.
• Bake at 300 for one hour and fifteen minutes.
• DO NOT OPEN THE OVEN DOOR!
• Turn off oven, KEEP THE OVEN DOOR CLOSED.
• Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
• DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
• Remove the cheesecake from the oven and carefully remove the springform pan.
• Place on a decorative plate and serve at room temperature or chilled.
• May garnish with grated semi-sweet chocolate.

IRISH CREAM WHITE CHOCOLATE CHEESECAKE

Steps:

• Break the white chocolate into pieces.
• Preheat oven to 325°.
• Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
• Finely grind the graham crackers, pecans and sugar together in processor.
• Add the butter and blend, using on/off turns.
• Press mixture on bottom and 2 inches up sides of the pan.
• Chill for 20 minutes.
• Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
• Beat until smooth.
• In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
• Beat mixture into the cream cheese mixture.
• Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
• Pour filling into crust.
• Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
• Let cake cool on rack.
• Make topping: Mix sour cream and powdered sugar in small bowl.
• Spread topping onto cake when cooled; sprinkle chocolate over.
• Place pecans around edges of cake.
• Refrigerate until chilled, overnight or 6 hours.

BAILEYS IRISH CREAM CHEESECAKE

Steps:

• To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
• Place the vanilla wafer crumbs in a small mixing bowl.
• Melt the butter in a small saucepan and mix with the crushed wafers.
• Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
• Dissolve the gelatin in just enough cold water to soften it and reserve.
• In a large mixing bowl, beat together the cream cheese and sugar until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey’s Irish Cream.
• Gently fold the Bailey’s and cream mixture into the creamed cheese and sugar.
• Add gelatin and continue to gently fold to combine all ingredients.
• Pour the cheese mixture on top of the wafer crust.
• Refrigerate and allow to set for 1 to 2-hours.
• Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
• Serve cold and refrigerate any cheesecake that remains.

~BAILEY'S IRISH CREAM WHITE CHOCOLATE CHEESECAKE ~

Steps:

• 1. For crust: Preheat oven to 325 degrees F. Lightly butter 9 inch diameter spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
• 2. For filling: Use electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set; about 50 minutes. Cool on rack.
• 3. For topping: Mix sour cream and powdered sugar in small bowl. (I also add about 1 ½ oz finely chopped white chocolate to this topping mixture). Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
• 4. Decorate Top: Sprinkle grated chocolate (I use grated white chocolate) over cooled cheesecake. Place whole pecans around edge - or pecans may be finely ground and spread around edges. Serve & Enjoy!

CHOCOLATE IRISH CREAM CHEESECAKE

Steps:

• 1. For the raspberry sauce, thaw the raspberries, either in microwave, or at room temperature. Place berries in a large mesh strainer suspended over a large bowl, and push berries through the sieve with the back of a large spoon, forcing all the pulp and juice through, leaving only the seeds. Discard seeds. Add sugar and lemon juice to puree, stir to mix. Can add a little Raspberry liqueur if desired. This recipe is from the Joy of Baking, and is simple and easy. Makes about 1 3/4 cups of puree.
• 2. Preheat oven to 325 degrees F. Combine the crushed wafers with butter and cinnamon,in a small bowl. Press into the bottom of an ungreased 9 inch springform pan. Set aside.
• 3. In a large bowl beat cream cheese, sour cream, the 8 ounces melted chocolate and sugar with an electric mixer, on medium high speed till smooth. Add eggs all at once. Beat on low just until combined. Stir in liqueur, milk and vanilla. Pour into prepared pan. Place in a large shallow baking pan. Bake at 325 degrees F for 50 to 60 minutes or until center is nearly set when shaken. Cool in springform pan on wire rack for 15 minutes. Loosen cheesecake from sides of pan.DO NOT REMOVE SIDES. Cool 30 minutes more. Then remove sides of pan. Cool for 1 hour. Cover and chill for 4 to 24 hours. If desired drizzle cheesecake with 1/3 cup melted chocolate & chopped nuts, or serve with Raspberry Sauce, as a nice accompaniment.
• 4. NOTE: Instead of making the Raspberry Purree this time, I opted to use the leftover Irish Mint White Chocolate Cream Cheese Frosting left from another dessert, and then added some shaved chocolate. My husband loved it. The crust is made with Chocolate sandwich oreo's.

IRISH STRAWBERRY-AND-CREAM CHEESECAKE

Steps:

• In a bowl, stir the first 3 ingredients together; press mixture into the bottom of a lightly greased 9-inch springform pan.
• Bake at 325° for 10 minutes; cool on a wire rack; decrease oven temperature to 300°.
• In a large bowl, beat the cream cheese, 1 cup sugar, and flour until mixture is smooth-use an electric mixer on medium speed.
• Gradually add in the vanilla and Irish cream, beating just until blended.
• Add in eggs, 1 at a time, beating at low speed just until blended after each addition.
• Add in ¾ cup sour cream, beating just until blended.
• Pour half the batter into prepared crust; dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect; top with remaining batter.
• Bake at 300° for 55 minutes or until edges of cheesecake are set (center of cheesecake will not appear set).
• Turn oven off; let cheesecake stand in oven 15 minutes; remove cheesecake from oven; gently run a knife around the edge of cheesecake to loosen.
• Cool completely on a wire rack; cover and chill 8 hours.
• Release and remove sides of pan; spread remaining ½ cup sour cream evenly over top of cheesecake (optional)-- I don't like the taste of unadorned sour cream so I would leave this off.
• Garnish with whole strawberries.

IRISH CREAM MARBLE CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. You will need a 9 inch square or round spring form pan. Crush enough cookies to make 2 1/4 cups.
• 2. Pour crumbs into a bowl add sugar and melted butter, then pour into spring form pan. Then press to bottom and about 1-2 inches up the sides of the pan. Place in preheated oven and bake for 8-10 minutes, then remove from oven, set aside and allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F.
• 3. These are the main flavorings for this cheesecake.
• 4. Now add the softened cream cheese to a large bowl, & beat till creamy. Then add in the eggs one at a time and the pudding & pie filling, beating until well blended. Add the sour cream, and Irish Cream and beat just until blended & smooth.
• 5. Remove at least 3 cups of the cheesecake mixture to a smaller bowl.To this mixture add the Nutella Hazelnut spread, 1 Tablespoon Vanilla Bean Paste or extract, and 1 teaspoon of coffee extract, blend together until thoroughly mixed. Set aside till needed. Use a medium size spoon in the smaller bowl.
• 6. To the larger bowl add 1 Tablespoon of vanilla Bean Paste and 1 teaspoon amaretto extract, blend together till thoroughly mixed. Add a medium size spoon to the larger bowl, but keep it separate from the other bowl.
• 7. Now using the bowl with the white cream cheese , alternate spoons of the white filling. Then fill in the gaps with the chocolate mixture.
• 8. Repeat until you have alternated both colors into the spring form pan. Now using a butter knife carefully drag the knife through the cheesecake mixture, being extra careful not to touch the bottom or the sides of the cake pan. Top of cake should resemble something like this picture. Boil about 5 cups of water & set aside till needed. This is for the water bath for the cheese cake.
• 9. Now cover the bottom of cheesecake pan with heavy duty foil making sure it goes up on sides of pan. I used three layers of foil. Wrap tightly around the bottom of pan. This prevents the water from seeping into bottom of crust during cooking.
• 10. Now Using a larger pan with sides, that will allow you to sit the cheesecake pan inside. Add the cheesecake, then carefully pour the boiling water inside pan, then close oven door and allow cheesecake to cook for 50 minutes. NOW LOWER OVEN TEMPERATURE TO 300 DEGREES F. and CONTINUE BAKING FOR AN ADDITIONAL 30 MINUTES. After 30 minutes has elapsed, TURN OVEN OFF, but LEAVE CAKE IN OVEN FOR AN ADDITIONAL HOUR. Now remove from oven and allow to cool completely to room temperature. Refrigerate for at least 3-4 hours, or preferably over night before serving.
• 11. Slice and enjoy.

IRISH CREAM CHEESECAKE WITH MIXED BERRIES

Steps:

• For crust: Preheat oven to 350°F Mix all ingredients in small bowl.
• Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan.
• Bake until brown and fragrant, about 8 minutes.
• Cool.
• Maintain oven temperature.
• For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended.
• Beat in sour cream and Irish Cream liqueur.
• At lowest mixer setting, add eggs, 1 at a time, beating until just combined.
• Pour filling into pan.
• Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes.
• Cool cheesecake 10 minutes.
• Maintain oven temperature.
• Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth.
• Press down edges of cheesecake to flatten.
• Spoon topping over hot cheesecake.
• Bake 10 minutes.
• Remove cheesecake from oven and cool.
• Cover and refrigerate overnight.
• Combine berries in large bowl.
• Season to taste with sugar.
• Release cheesecake from springform pan.
• Serve with berries.