A rich, creamy chocolate cheesecake infused with Irish cream liqueur, perfect for celebrating St. Patrick’s Day or any March gathering!
Why You’ll Love This Recipe
✔ Perfect for St. Patrick’s Day! 🍀
✔ Rich, creamy, & chocolatey 🍫
✔ Infused with Irish cream liqueur ☕
✔ Make-ahead friendly & freezer-friendly
Storage & Make-Ahead Tips
Storing:
- Keep covered in the fridge for up to 5 days.
- Freeze for up to 3 months (without ganache) in an airtight container.
Make-Ahead:
- Cheesecake can be made 2 days in advance and stored in the fridge.
- The ganache can be added before serving for a glossy finish.
Serving Suggestions
🍀 With Irish Coffee – A cozy St. Patrick’s Day dessert pairing.
🍷 With a Glass of Baileys – Enhances the Irish cream flavor.
☕ With Espresso – Balances the rich chocolate notes.
Frequently Asked Questions (FAQs)
1. Can I make this alcohol-free?
Yes! Swap Irish cream for heavy cream + ½ teaspoon coffee extract for a similar flavor.
2. How do I prevent cracks in my cheesecake?
- Use a water bath to maintain moisture.
- Let the cheesecake cool slowly in the oven after baking.
- Avoid overmixing the batter to reduce air bubbles.
3. Can I use a different crust?
Absolutely! Try a graham cracker crust or a shortbread crust for a lighter base.
Irish Cream Chocolate Cheesecake
This Irish Cream Chocolate Cheesecake is rich, creamy, and infused with Baileys. A perfect St. Patrick’s Day dessert or March celebration treat!
Ingredients
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs or Oreo crumbs
- ¼ cup unsalted butter melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- 1 cup sugar
- 3 tablespoons cocoa powder
- 3 large eggs
- ¾ cup Irish cream liqueur such as Baileys
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 6 oz semi-sweet chocolate melted and slightly cooled
For the Ganache Topping:
- ½ cup heavy cream
- 4 oz dark chocolate chopped
- 1 tablespoon Irish cream liqueur
Optional Garnishes:
- Whipped cream
- Chocolate shavings
- Crushed chocolate cookies
- Mini chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined. Press into the bottom of the springform pan. Bake for 8 minutes, then let cool.
- In a large bowl, beat cream cheese, sugar, and cocoa powder until smooth. Add eggs one at a time, mixing after each addition. Stir in Irish cream, sour cream, vanilla, and salt until fully incorporated. Fold in melted chocolate until smooth.
- Pour the batter over the crust. Wrap the outside of the pan with foil and place it in a water bath (a larger pan with hot water about 1 inch deep).
- Bake for 55-60 minutes, or until the center is slightly set but still jiggly. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour before transferring to the fridge. Chill for at least 4 hours or overnight.
- Heat heavy cream in a saucepan over medium heat until steaming (but not boiling). Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth. Mix in 1 tablespoon Irish cream liqueur for extra flavor.
- Pour the ganache over the chilled cheesecake, spreading it evenly. Let it set for 15 minutes before slicing. Garnish with whipped cream, chocolate shavings, or crushed cookies.
Notes
Best Tips for a Perfect Cheesecake
- Room Temperature Ingredients:
- Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free batter.
- Do Not Overmix:
- Overmixing adds air to the batter, which can cause cracks during baking. Mix just until combined.
- Use a Water Bath:
- A water bath (bain-marie) creates steam, preventing cracks and ensuring an ultra-creamy texture.
- Let It Cool Gradually:
- Turn off the oven and crack the door open slightly after baking. Let the cheesecake cool inside for 1 hour to prevent sinking.
How to Prevent Cracks in Cheesecake
✔ Use a water bath for even baking.✔ Avoid overbaking—the center should still jiggle slightly when done.
✔ Run a knife around the edge before cooling to prevent cracking.
✔ Let the cheesecake cool slowly in the oven before refrigerating.
How to Make This Cheesecake Alcohol-Free
- Swap Irish cream liqueur for:
- ½ cup heavy cream + ½ teaspoon vanilla extract
- ½ teaspoon coffee extract for a subtle Irish cream flavor
Storage & Freezing Instructions
🧊 Storing:- Keep covered in the fridge for up to 5 days.
- Freeze the cheesecake (without the ganache) for up to 3 months.
- Thaw overnight in the fridge before serving.
Variations & Customizations
🍫 Extra Chocolatey:- Add mini chocolate chips to the batter or drizzle melted chocolate over the top.
🍯 Caramel Swirl: - Swirl salted caramel into the batter before baking.
🥃 Boozy Twist: - Add 1 tablespoon of whiskey along with the Irish cream for a bolder flavor.
Best Toppings for This Cheesecake
🍫 Chocolate Ganache – A rich, smooth layer of melted chocolate.🍯 Caramel Drizzle – Sweet and buttery with a hint of salt.
☕ Whipped Cream & Cocoa Powder – Light and airy with a classic finish.
This Irish Cream Chocolate Cheesecake is a decadent, festive treat perfect for March celebrations! Whether for St. Patrick’s Day or just a cozy dessert, this cheesecake will impress every chocolate lover.
🍀 Would you try this recipe? Let me know in the comments! Don’t forget to pin this for later.
