Irish Cream Cheesecake

Irish Cream Cheesecake

Irish Cream Cheesecake

Prep Time

20 minutes

Cook Time

60 minutes

Serves

10 people

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This indulgently delectable cheesecake offers a wonderful balance of Irish Cream liqueur and cream cheese topped with a sweetened sour cream. This recipe would be an ideal choice for a St. Patrick’s Day dessert.

Why Try? It’s as visually beautiful as it is pleasing to the palate.

Make sure all ingredients are at room temperature to help minimize cracking.

Ingredients

  • CRUST
  • 1 cup graham cracker crumbs
  • 1/3 cup sugar
  • 3 tablespoons unsalted butter, melted
  • FILLING
  • 3 – 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1/3 cup Irish Cream liqueur
  • 4 large eggs
  • TOPPING
  • 1 cup sour cream
  • 1/4 cup sugar

Preparation

  • 1 To make the crust:
  • 2 Preheat oven to 350°F.
  • 3 In a small bowl, combine crumbs, sugar and melted butter.
  • 4 Press crumb mixture onto the bottom and up the sides of a 9-inch Springform pan.
  • 5 Bake for 8 to 10 minutes. Remove from oven and cool on a wire rack.
  • 6 Maintain the oven temperature.
  • 7 To make the filling:
  • 8 Combine cream cheese, sugar and vanilla in a food processor. Process for 10 to 20 seconds, or until smooth.
  • 9 Add sour cream and Irish cream liqueur, process for 5 to 10 second.
  • 10 Add eggs, one at a time, processing after each addition.
  • 11 Pour the filling over the crust.
  • 12 Bake 45 to 50 minutes, or until the edges are puffed and center is firm.
  • 13 Remove from oven and cool for 10 minutes.
  • 14 To make the topping:
  • 15 In a small bowl, whisk together sour cream and sugar.
  • 16 Spoon the topping over warm cheesecake and bake for 10 minutes. Remove from oven and cool completely.
  • 17 Cover and refrigerate overnight.
  • 18 Release the pan sides, slice and serve.

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