Irish Cream Cheesecake

Rich, creamy, and utterly decadent, this Irish Cream Cheesecake is the ultimate indulgence for special occasions. The perfect blend of velvety cream cheese, Irish cream liqueur, and whipped cream creates a truly unforgettable dessert experience that will leave your taste buds singing.

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter
• For the cheesecake:
• 1 1/2 pounds cream cheese softened
• 1/2 cup granulated sugar
• 4 large eggs separated
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup Irish cream liqueur
• 1/4 cup granulated sugar
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Preheat your oven to 350°F. Prepare the crust by mixing the graham cracker crumbs and sugar in a medium bowl.

Stir in the melted butter until the mixture is evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool completely.

In a large mixing bowl, beat the cream cheese until it’s smooth.

Gradually add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the heavy cream and Irish cream liqueur until well combined.

Beat in the granulated sugar until dissolved. Beat this mixture into the cream cheese mixture until smooth.

Pour the cheesecake batter into the prepared pan over the crust.

Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Let the cheesecake cool in the pan for 10 minutes, then run a knife around the edges and release the springform.

Let it cool completely on a wire rack.

Once the cheesecake has cooled, prepare the whipped cream by beating the heavy cream and granulated sugar until stiff peaks form. Slice the cheesecake and top with the whipped cream.

Refrigerate for at least 4 hours or overnight before serving.

Slice into 9 pieces and serve chilled.

Notes

Make sure to press the crust mixture into the pan firmly to ensure it holds its shape while baking.

For a smooth cheesecake, make sure to beat the cream cheese until it’s really smooth – you don’t want any lumps! Don’t overmix the cheesecake batter, or it might become tough.

Stop mixing as soon as everything is just combined.

The cheesecake is done when the edges are set and the center is slightly jiggly.

If you’re unsure, it’s always better to err on the side of undercooking than overcooking.

Let the cheesecake cool completely before refrigerating it – you don’t want any condensation to mess with the texture.

If you want a really stiff whipped cream, make sure to beat it for a good long while.

You can even refrigerate it for a bit to firm it up before serving.

Nutrional Value

• Calories: 520
• Total Fat: 41g
• Saturated Fat: 26g
• Cholesterol: 120mg
• Sodium: 300mg
• Total Carbohydrates: 33g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 14g