Desserts
Irish Cream Cheesecake + 3 Toppings
With an oatmeal crust and a creamy Irish whiskey center, this cheesecake is sure to make everyone feel a little bit Irish from the first bite.
Cheesecake is a simple dessert that always impresses. This one gets its rich flavor from Irish cream, but its creamy texture from baker’s skill. So yours is swoon-worthy, take these steps.
Start with room-temperature ingredients — they blend easier than cold ones. Mix in the liquid ingredients before the eggs. This is so you don’t overbeat the eggs, which incorporates air and can cause a soufflé-like effect where the cake rises, then falls, often splitting on top.
Once it’s mixed just enough, bake the cake in a water bath. The gentle, even heat keeps it creamy, as does turning off the oven when the center of the cake still jiggles, letting it “finish” cooking as the oven cools. After all that, the cake still won’t be quite set, but it will firm to the perfect consistency while chilling. And, if you really want this cheesecake to be your pot of gold at the end of the rainbow, dress it to impress with one of the toppings
Ingredients
FOR THE CRUST, TOAST:
PROCESS:
FOR THE FILLING, BEAT:
Cheesecake Topping Ideas
This cheesecake is incredible as it is, but if you prefer not to have your Irish cream straight, try topping your cheesecake with one of these Irish cream cocktail-inspired flavors.
For crunch, try the Nutty Irishman — a drink typically made with hazelnut liqueur and Irish cream. Hazelnuts candied with the liqueur give the same taste.
Or opt for the Oatmeal Cookie: a shot of Irish cream, cinnamon, and butterscotch Schnapps. Butterscotch ganache and cinnamon whipped cream are the dessert substitute.
If Irish cream and coffee is your standard, the Irish Coffee Drop, a sweetened Guinness syrup with espresso whipped cream, is sure to please.
Instructions
Preheat oven to 375°.
For the crust, toast oats in oven on a baking sheet until they smell nutty, 10 minutes.
Process oats, flour, ½ cup brown sugar, cinnamon, and ½ tsp. salt in a food processor until blended. With the machine running, pour in melted butter and process until mixture clumps.
Press oat mixture into bottom and up sides of a 9-inch springform pan. Bake crust until firm, 10–12 minutes. Reduce oven temperature to 325°. Let crust cool to room temperature, then wrap base of pan in foil and place in a roasting pan.
For the filling, beat cream cheese, granulated sugar, and ½ cup brown sugar on medium speed until smooth. Beat in liqueur and cream. Before adding eggs, loosen each yolk with a fork, then add egg to batter and mix to incorporate before adding the next.
Pour filling into crust. Pour boiling water into roasting pan 1-inch up side of springform pan.
Bake cheesecake until edges are set but center still jiggles, 1 hour. Turn off oven and leave cheesecake inside for 1 hour more. (Do not open oven door.) Let cheesecake cool to room temperature, cover with plastic wrap, and chill 3 to 24 hours. Top cheesecake with whipped cream and chocolate shavings if desired.
Nutty Irishman Cheesecake Topping
Toast 6 oz. skinned, chopped hazelnuts in 2 Tbsp. unsalted butter in a nonstick skillet. Off heat, stir in ¼ cup hazelnut liqueur (such as Frangelico). Return skillet to heat and stir in 2 Tbsp. sugar. Cook mixture until sugar melts and liqueur forms a syrup coating the nuts. Transfer nuts to waxed paper to cool.
Oatmeal Cookie Cheesecake Topping
Heat ¼ cup heavy cream and 1 Tbsp. unsalted butter in a small saucepan until bubbles form around edges. Pour mixture over 4 oz. butterscotch chips, let stand 5 minutes, and whisk until smooth. Drizzle ganache over cheesecake. Pipe cinnamon whipped cream where desired.
Irish Coffee Drop Cheesecake Topping
Reduce one 11.2 oz. bottle Guinness stout with ½ cup packed brown sugar in a saucepan over medium-high heat until it clings to the back of a spoon. Let syrup cool, then drizzle on cheesecake. Dollop each slice with espresso whipped cream.
For even distribution, use a dry measuring cup to press crust up sides and tamp down bottom.
Lessen the chances of overmixing the batter by loosening each egg yolk with a fork before adding.
For the best texture and to prevent splitting, bake the cheesecake in the gentle heat of a water bath.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 372
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 108mg 36%
Sodium 231mg 9%
Carbs 33g 11%
Fiber 1g 4%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.