Rich Irish Cream Cheesecake (Printable)

A luscious dessert blending smooth cream cheese and Irish cream flavor, ideal for special occasions.

# What You Need:

→ For the Crust

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 5.5 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar

→ For the Filling

04 - 21 oz cream cheese, at room temperature
05 - 1 cup granulated sugar
06 - 0.85 cup heavy cream
07 - 3 large eggs
08 - 2 tbsp cornstarch
09 - 0.5 cup alcohol-free Irish cream syrup
10 - 1 tsp vanilla extract
11 - 0.25 tsp salt

→ For the Topping (optional)

12 - 1 cup whipping cream
13 - 2 tbsp powdered sugar
14 - 1 tbsp alcohol-free Irish cream syrup

# Directions:

01 - Preheat the oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Combine the crushed biscuits, brown sugar, and melted butter in a bowl. Press the mixture firmly into the base of the pan. Chill while preparing the filling.
03 - In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
04 - Add the heavy cream, then beat in the eggs one at a time.
05 - Mix in the cornstarch, alcohol-free Irish cream syrup, vanilla extract, and salt until just combined. Do not overmix.
06 - Pour the filling over the prepared crust and smooth the top.
07 - Bake for 55–60 minutes, or until the center is set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
08 - Refrigerate the cheesecake for at least 3 hours, or overnight, before serving.
09 - For the optional topping, whip the cream with powdered sugar and Irish cream syrup until soft peaks form. Spread or pipe over the chilled cheesecake before serving.

# Expert Tips:

01 -
  • You get all those beloved Irish cream notes without worrying about alcohol content
  • The texture is impossibly smooth and creamy, like a cloud on your tongue
  • It looks impressive on a dessert table but comes together with simple techniques
02 -
  • Cooling the cheesecake in the oven with the door cracked is what prevents that dreaded crack down the middle
  • Room temperature ingredients are absolutely non-negotiable here for a smooth, lump-free filling
  • The center should still wobble slightly when you remove it from the oven—it continues cooking while cooling
03 -
  • Place a baking sheet on the rack below your cheesecake to catch any butter that might leak from the crust
  • If you want a chocolate crust, add 2 tablespoons of cocoa powder to the biscuit mixture

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