Irish Cream Cheesecake

Name: Irish Cream Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Irish
Ingredients: 2 cups Chocolate Cookie Crumbs; 5 tablespoons Unsalted Butter, melted; 1/4 teaspoon Fine Salt; 32 ounces Cream Cheese, softened; 1 cup Granulated Sugar; 1 cup Sour Cream; 3/4 cup Irish Cream Liqueur; 4 Large Eggs; 2 teaspoons Vanilla Extract; 2 tablespoons All-Purpose Flour; 1/2 cup Sour Cream for topping; 2 tablespoons Powdered Sugar; 1 teaspoon Unsweetened Cocoa Powder for dusting

Finished Irish cream cheesecake with a cocoa-dusted top and one slice served.

Christopher King

Published: June 16, 2026

Categories: Chocolate Desserts, Dairy, European, Cakes

Tags: Cheesecake, Make-Ahead, Cream Cheese, Irish Dessert, Irish Cream, Chocolate Crust, Baked Dessert, Holiday Dessert

Irish Cream Cheesecake

A smooth baked cheesecake with Irish cream, a crisp chocolate cookie crust, and a lightly sweet sour cream topping.

Prep Time:30 minCook Time:75 minTotal Time:105 minServings:12Difficulty:Medium

Irish cream gives this baked cheesecake a rounded dairy richness with gentle notes of cocoa, vanilla, and whiskey. The flavor is present but not sharp, so the dessert still reads first as a classic cheesecake: tangy, creamy, and sliceable.

A chocolate cookie crust is a natural match for the liqueur-style filling. It bakes briefly before the filling is added, which keeps the base crisp enough to support clean slices after the cheesecake has chilled.

The method uses a low oven and a water bath to protect the custard from harsh heat. The center should still wobble slightly when the oven is turned off; residual heat and a slow cool finish the texture without making it dry.

For the best slices, make the cheesecake the day before serving. A thin sour cream topping smooths the surface, adds a fresh tang, and gives the cake a simple finish that suits a dinner-party dessert.

Nutrition (per serving)

Calories:520 kcal

Protein:8 g

Carbs:43 g

Fat:35 g

Directions

1

Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy foil and set a kettle of water to boil.
2

Stir the chocolate cookie crumbs, melted butter, and salt until the crumbs are evenly damp. Press firmly across the bottom of the pan and bake for 10 minutes, then let the crust cool while you make the filling.
3

Beat the softened cream cheese on medium-low speed until completely smooth, scraping the bowl often so no dense lumps remain.
4

Add the granulated sugar and beat just until blended. Mix in 1 cup sour cream, the Irish cream liqueur, vanilla, and flour on low speed until the batter looks glossy and even.
5

Add the eggs one at a time, mixing on low speed only until each egg disappears. Tap the bowl on the counter a few times to release large air bubbles.
6

Pour the filling over the cooled crust and smooth the top. Place the pan in a roasting pan, pour hot water around it to reach about halfway up the sides, and bake for 55 to 65 minutes, until the edges are set and the center still jiggles softly.
7

Turn off the oven, crack the door open, and let the cheesecake rest inside for 45 minutes. Lift it from the water bath, remove the foil, and cool on a rack until no longer warm.
8

Stir the topping sour cream with the powdered sugar. Spread it in a thin layer over the cheesecake, cover the pan, and refrigerate for at least 6 hours or overnight.
9

Run a thin knife around the edge before releasing the springform ring. Dust lightly with cocoa powder and slice with a warm clean knife.

Ingredients

Chocolate Cookie Crumbs:2 cups
Unsalted Butter, melted:5 tablespoons
Fine Salt:1/4 teaspoon
Cream Cheese, softened:32 ounces
Granulated Sugar:1 cup
Sour Cream:1 cup
Irish Cream Liqueur:3/4 cup
Large Eggs:4
Vanilla Extract:2 teaspoons
All-Purpose Flour:2 tablespoons
Sour Cream for topping:1/2 cup
Powdered Sugar:2 tablespoons
Unsweetened Cocoa Powder for dusting:1 teaspoon

Tips & Notes

Use room-temperature cream cheese and eggs so the batter blends smoothly without overmixing.
Keep the mixer on low after the sugar is added; too much air can cause the cheesecake to puff and crack.
If you prefer a less boozy flavor, reduce the Irish cream to 1/2 cup and add 1/4 cup sour cream to keep the filling balanced.
Chill the cheesecake overnight for the cleanest slices and fullest flavor.