St. Patrick’s Day is almost here so I had to make a cheesecake using the iconic Baileys Irish Cream. Not to mention I just love an excuse to make a boozy cheesecake lol!
Crust
- 1 sleeve of chocolate graham cracker crumbs (9 sheets – about 1 1/4 cup) or 2 cups of chocolate Teddy Graham crumbs (comes out to about 1 1/3 cups of crumbs)
- 3 Tablespoons sugar
- Pinch of salt
- 4 Tablespoons unsalted butter, melted
Filling
- 24 oz cream cheese, softened (3 – 8 oz blocks)
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup sour cream (room temperature)
- 1/2 cup Baileys Irish Cream
- 3 eggs (room temperature)
Ganache Topping
- 1/2 cup heavy whipping cream
- 1/4 cup Baileys Irish Cream
- 8 oz semi-sweet chocolate
Directions
Crust: Preheat oven to 350oF (rack in the center of the oven). Cover the bottom of a 9″ springform pan with parchment, attach the sides over the paper (this makes it easy to remove the cake if you want to put on a serving plate). Cover the outside of the springform pan with aluminum foil so that the butter doesn’t leak onto your oven. Spray inside of pan with non-stick spray. Pulse chocolate graham crackers in the food processor. In the processor or a small bowl, mix together the crumbs with the sugar and salt. Add the melted butter and mix until the crumbs are coated. Pour crumbs evenly into the prepared springform pan and gently smooth out. I only like a crust on the bottom, but if you like it on the sides; work the crumbs up the sides so that they go about halfway up your pan. Place pan into the oven and bake for 10 minutes. Remove from oven and let cool while preparing the filling.
Filling: Reduce the oven temperature to 300o. In a large bowl, beat the softened cream cheese and sugar on medium speed for 2-4 minutes until smooth and creamy. Add the vanilla, sour cream, and Baileys then beat on medium until combined. Add the eggs one at a time, mixing on low-medium just until incorporated. Don’t over mix the eggs. Pour the filling over the crust, then bake for 60-70 minutes. Cake is done when the center is set with a little jiggle. Turn off the oven and prop open the oven door. Let cheesecake cool in the oven for at least 1 hour. Remove from oven, set on a wire rack and let cool completely. Refrigerate uncovered overnight.
Topping: At least a couple hours before serving, prepare the ganache. Break the chocolate into small pieces and place in a microwave-safe bowl; add the Baileys and whipping cream. Place bowl in microwave at medium (50%) power for 1 – 1 1/2 minutes. Remove and stir carefully. If not melted, return to microwave and heat again at medium power for 30 seconds. Remove and stir and repeat if needed. Be careful not to scorch the chocolate. Run knife around the edge of the cake and remove the sides. Pour ganache over cheesecake and put back in the fridge until ready to serve.
