Irish Cream Cheesecake
Submitted by Martha Denton
Cream cheese filling spiked with Irish cream liqueur bakes in a vanilla wafer crust, then gets topped with grated white chocolate for boozy, elegant cheesecake.
YIELD
16 servingsPREP
20 minCOOK
55 minREADY
9 hrsThis cheesecake tastes like Irish coffee in dessert form.
Vanilla wafer crumbs mixed with melted butter press into a springform pan and bake briefly to set. Beat cream cheese with sugar, eggs, and a full cup of Irish cream liqueur (the good stuff makes a difference) until smooth, pour over the crust, and bake. Turn off the oven and let it sit for 15 minutes to prevent cracking, then cool completely and sprinkle with grated white chocolate before chilling overnight.
Slice it cold and watch adults line up for seconds.
Pro Tips
- Use quality Irish cream liqueur for best flavor
- Leave cheesecake in turned-off oven to prevent cracks
- Cool completely before adding white chocolate topping
- Chill overnight for cleanest slices and deepest flavor
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine the crumbs and butter in a medium-size bowl.
Press on the bottom of a 9-inch springform pan.
Bake in oven for five minutes.
Remove and set aside.
Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth.
Pour mixture onto crust and bake for 40 minutes.
Turn off oven and leave in oven for another 15 minutes.
Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top.
Refrigerate overnight.
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