Read by Michael Flamel

During our trip to Dublin, Gail and I stumbled upon a quaint café that boasted desserts infused with Irish cream liqueur. Intrigued, we ordered a slice of Irish cream cheesecake. One bite was enough to convince us we’d discovered the perfect marriage of Ireland’s love for dairy and its world-famous liqueur.

Back home, we couldn’t resist recreating this decadent dessert. With a buttery graham cracker crust, a rich cream cheese filling, and a hint of Baileys, it’s a slice of indulgence that’s perfect for any celebration.

Recipe for Irish Cream Cheesecake

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Indulge in the creamy delight of this Irish Cream Cheesecake. With a graham cracker crust and a rich filling infused with Baileys, this dessert is baked to perfection and chilled for a smooth, luscious texture. Topped with whipped cream and a sprinkle of grated chocolate or cocoa powder, it’s a decadent treat perfect for any occasion.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: Serves 10-12
• Category: Bakery

Ingredients

• For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar
• For the filling
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/3 cup Baileys Irish Cream (or your favorite Irish cream liqueur)
  • 1 teaspoon vanilla extract
• For the topping
  • 1 cup heavy cream, whipped
  • Grated dark chocolate or cocoa powder for garnish

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Instructions

1. Make the crust: Preheat the oven to 325°F (165°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
2. Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the Baileys and vanilla until fully incorporated. Pour the filling over the cooled crust.
3. Bake: Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
4. Chill: Refrigerate the cheesecake for at least 4 hours or overnight.
5. Top and serve: Before serving, spread the whipped cream over the top and garnish with grated chocolate or a dusting of cocoa powder.

Notes

Serving Suggestions

Enjoy a slice with a cup of Irish tea or a glass of Baileys on the rocks. This cheesecake is also a showstopper when paired with fresh strawberries or a drizzle of caramel sauce.

Rich, creamy, and unmistakably Irish, this cheesecake is a dessert worth celebrating. Sláinte! ❖