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Irish Cream Cheesecake Recipe: Easy Homemade Dessert with Chocolate Drizzle

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This Irish Cream Cheesecake features a creamy, velvety filling infused with Irish cream liqueur, a chocolate cookie crust, and a decadent chocolate drizzle. It’s an easy, crowd-pleasing dessert perfect for holidays, potlucks, or any special occasion.

Ingredients

Scale
  • 1 1/2 cups (about 180g) chocolate sandwich cookies (like Oreos), crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • Pinch of salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) Irish cream liqueur (like Baileys)
  • 1/2 cup (120g) sour cream, room temperature
  • 2 teaspoons (8ml) pure vanilla extract
  • 2 tablespoons (15g) all-purpose flour
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 3 tablespoons (45ml) heavy cream
  • Optional: 1 tablespoon (15ml) extra Irish cream for drizzle

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, mix crushed chocolate cookies, melted butter, and a pinch of salt until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool.
  3. In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until creamy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Add Irish cream liqueur, sour cream, and vanilla extract. Mix on low until just combined.
  6. Sprinkle in flour and mix until incorporated.
  7. Pour filling over cooled crust. Tap pan gently to release air bubbles. Place pan on a baking sheet.
  8. Bake for 55-65 minutes, until edges are set and center jiggles slightly.
  9. Turn off oven, crack door, and let cheesecake sit for 1 hour. Cool to room temperature, then chill in fridge at least 4 hours (overnight preferred).
  10. For chocolate drizzle: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second bursts, stirring until smooth. Stir in extra Irish cream if desired.
  11. Remove cheesecake from pan. Drizzle chocolate over top. Slice with a hot knife and serve cold or at cool room temperature.

Notes

For best results, use room temperature ingredients and avoid overmixing once eggs are added. Cooling gradually prevents cracks. Chocolate drizzle covers imperfections. For gluten-free, use GF cookies and flour. Store tightly covered in fridge up to 5 days or freeze slices up to 2 months.

Nutrition

Keywords: Irish cream cheesecake, chocolate drizzle, easy cheesecake, holiday dessert, Baileys cheesecake, creamy cheesecake, potluck dessert, homemade cheesecake

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