Irish Cream Cheesecake Ganache (Printable)

Creamy Irish cream-flavored cheesecake finished with glossy chocolate ganache for a decadent dessert.

# What You Need:

→ Crust

01 - approximately 16 chocolate sandwich cookies, finely crushed
02 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 24 ounces cream cheese, softened
04 - 1 cup granulated sugar
05 - 3/4 cup alcohol-free Irish cream flavored coffee creamer
06 - 3 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 2 tablespoons cornstarch
09 - 1/4 teaspoon salt

→ Chocolate Ganache

10 - 6 ounces semi-sweet chocolate, chopped
11 - 1/2 cup heavy cream
12 - 1 tablespoon unsalted butter

# Directions:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing on low speed after each addition just until incorporated.
05 - Mix in alcohol-free Irish cream creamer, vanilla, cornstarch, and salt until just combined. Do not overmix.
06 - Pour filling over the crust. Tap pan gently to remove bubbles. Bake for 50 to 60 minutes, or until the center is almost set but still slightly wobbly.
07 - Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven and cool completely at room temperature. Then refrigerate at least 6 hours or overnight.
08 - Place chopped chocolate in a heatproof bowl. Heat cream and butter in a small saucepan until just simmering. Pour over chocolate and let sit for 2 minutes. Stir until smooth and glossy.
09 - Spread ganache evenly over the chilled cheesecake. Refrigerate for at least 30 minutes to set before serving.

# Expert Tips:

01 -
  • The texture impossibly rich while still feeling light on the fork
  • That glossy ganache topping makes it look professionally made
  • Alcohol-free means everyone can enjoy it without worry
02 -
  • The center will look underbaked when you remove it from the oven but it continues cooking as it cools
  • Room temperature ingredients prevent lumps and ensure the filling bakes evenly
  • Opening the oven door too early can cause the cheesecake to collapse, so wait until the minimum baking time
03 -
  • Place a baking sheet on the rack below your cheesecake to catch any butter that might leak from the springform pan
  • The wobble test works better than a toothpick test, cheesecake should jiggle like Jell-O not like water

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