Description
This decadent Irish Cream Cheesecake features a rich and creamy filling infused with Baileys Irish Cream and espresso powder, set on a crisp Oreo cookie crust. Topped with a luscious chocolate ganache and garnished with whipped cream and chocolate shavings, this dessert is perfect for special occasions or indulgent gatherings.
Ingredients
Crust
- 24 Oreo cookie sandwiches
- ¼ cup (56 g) unsalted butter, melted
Cheesecake Filling
- 3 cups (24 ounces) full-fat block-style cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 1 cup (227 g) full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon espresso powder (optional)
- ½ cup (120 ml) Baileys Irish Cream Liqueur
Ganache Topping
- ¾ cup (113 g or 4 oz) good quality semisweet chocolate chips
- 2 tablespoons heavy cream
- ½ cup (120 ml) Baileys Irish Cream Liqueur
- Whipped cream for garnish
- Chocolate shavings for garnish
Instructions
- Make cookie crust: Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter and pulse a few times until combined. Transfer mixture to a springform pan and firmly press it to the bottom and slightly up the sides using the bottom of a measuring cup for evenness.
- Bake crust: Bake the crust in a preheated 325°F oven for 10 minutes. Remove and set aside to cool completely while keeping the oven on.
- Wrap springform pan: Place the springform pan on aluminum foil and wrap the outside tightly with two layers of foil, covering almost to the top edges to prepare for a water bath.
- Beat cream cheese and sugar: In a stand mixer bowl, beat cream cheese and granulated sugar on medium-high for about 4 minutes until smooth, scraping sides as needed.
- Add wet ingredients: Beat in sour cream and vanilla for about a minute. Then add eggs and egg yolk one at a time, beating just until combined after each addition to avoid overmixing.
- Incorporate espresso powder and Baileys: Using a spatula, fold in espresso powder and Baileys Irish Cream gently without overmixing.
- Transfer batter: Pour the cheesecake batter onto the cooled Oreo crust in the springform pan.
- Prepare water bath: Fill a roasting pan with hot tap water to 1 inch deep, place the roasting pan on the middle oven rack, then carefully place the wrapped springform pan with cheesecake into the roasting pan.
- Bake cheesecake: Bake at 325°F for 60 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when gently shaken.
- Cool in oven: Turn off the oven, prop the door open, and leave the cheesecake in the water bath for 1 hour to cool slowly.
- Chill cheesecake: Remove from water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Make ganache: Place chocolate chips in a bowl. Heat heavy cream and Baileys Irish Cream in a saucepan until scalding hot and simmering at edges. Pour over chocolate chips and let sit for 5 minutes, then stir until smooth and fully melted.
- Apply ganache: Pour the ganache over the chilled cheesecake and spread evenly with an offset spatula. Allow to set for 15 minutes.
- Garnish and serve: Decorate with whipped cream and chocolate shavings before slicing and serving.
Notes
- Use room temperature ingredients to ensure a smooth cheesecake batter and prevent cracks.
- Wrapping the springform pan tightly in foil is critical to prevent water from seeping into the cheesecake during the water bath.
- The water bath creates a moist baking environment that helps the cheesecake cook evenly and prevents cracking.
- For a stronger espresso flavor, adjust the espresso powder quantity or omit it if preferred.
- Allow the ganache to set before serving to ensure a glossy finish and neat slices.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
