Irish Cream White Chocolate Cheesecake Recipe

Name: Irish Cream White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 10 graham crackers, broken up; 1 1/4 cups pecans; 1/4 cup sugar; 6 tablespoons unsalted butter, melted; Filling; 1 1/2 lbs cream cheese, room temperature; 3/4 cup sugar; 3 large eggs; 1/3 cup Baileys Irish Cream; 1 teaspoon vanilla extract; 3 ounces imported white chocolate; Topping; 1 1/2 cups sour cream; 1/4 cup powdered sugar; 1 1/2 ounces white chocolate, grated; 24 pecan halves

Servings: persons

Crust
10 graham crackers, broken up
1 1/4 cups pecans
1/4 cup sugar
6 tablespoons unsalted butter, melted
Filling
1 1/2 lbs cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
3 ounces imported white chocolate
Topping
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate, grated
24 pecan halves

1
Break the white chocolate into pieces.
2
Preheat oven to 325u00b0.
3
Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
4
Finely grind the graham crackers, pecans and sugar together in processor.
5
Add the butter and blend, using on/off turns.
6
Press mixture on bottom and 2 inches up sides of the pan.
7
Chill for 20 minutes.
8
Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
9
Beat until smooth.
10
In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
11
Beat mixture into the cream cheese mixture.
12
Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
13
Pour filling into crust.
14
Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
15
Let cake cool on rack.
16
Make topping: Mix sour cream and powdered sugar in small bowl.
17
Spread topping onto cake when cooled; sprinkle chocolate over.
18
Place pecans around edges of cake.
19
Refrigerate until chilled, overnight or 6 hours.

6271

kcal

Calories

598

Fat

183

Carbs

124

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Crust, 10 graham crackers, broken up, 1 1/4 cups pecans, 1/4 cup sugar, and more.

Yes, Irish Cream White Chocolate 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 White Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions