Irish Cream Cheesecake Recipe

Name: Irish Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup graham cracker crumbs; ½ cup oats; ¼ cup light brown sugar, packed; ¼ cup unsalted butter, melted; ½ teaspoon vanilla extract; 2 cups whipping cream; 6 ounces semisweet chocolate, chopped; 1 lb cream cheese, at room temperature; ¾ cup granulated sugar; 1 tablespoon cornstarch; ½ cup irish cream; 2 eggs

Servings: persons

¾ cup graham cracker crumbs
½ cup oats
¼ cup light brown sugar, packed
¼ cup unsalted butter, melted
½ teaspoon vanilla extract
2 cups whipping cream
6 ounces semisweet chocolate, chopped
1 lb cream cheese, at room temperature
¾ cup granulated sugar
1 tablespoon cornstarch
½ cup irish cream
2 eggs

1
For the crust, preheat the oven to 350 degrees F and grease a 9-inch springform pan.
2
Pulse the graham crumbs, oats and brown sugar in a food processor until the oats have been roughly cut.
3
Add the melted butter and vanilla extract and pulse until an even texture.
4
Press into the bottom of the prepared pan and bake for 7 minutes.
5
Allow to cool while preparing the filling.
6
For the filling, reduce the oven temperature to 325 degrees F.
7
Heat the cream just below a simmer.
8
Pour the hot cream over the chopped chocolate and whisk gently until smooth and set aside.
9
In a bowl using electric beaters, beat the cream cheese until fluffy, scraping the sides of the bowl often.
10
While beating, slowly pour in the sugar, again scraping the bowl often.
11
Beat in the corn starch.
12
Slowly pour in the Irish Cream and beat in the eggs, one at a time.
13
Pour the chocolate mixture into the cheesecake filling and blend well.
14
Scrape the filling into the pan and bake for 30 minutes.
15
Without opening the oven door, turn off the oven and leave the cheesecake in another 30 minutes.
16
Remove, let cool to room temperature, then chill over night.

1637

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup graham cracker crumbs, ½ cup oats, ¼ cup light brown sugar, packed, ¼ cup unsalted butter, melted, and more.

Yes, Irish Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Irish Cream Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions