Irish Cream Cheesecake

Irish Cream Cheesecake

16 Reviews 2 Pics
v monte
Recipe by  v monte

“A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.”

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Adjust Servings

Original recipe yields 9 inch cheesecake



  1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
  2. Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
  3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

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Reviews (16)

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This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of Bailey's irish cream liqueur, and by barely I mean it may have just been in my head that there was a slight taste of it. The cheesecake itself is just a really good cheesecake recipe though. I was really concerned that I would bake it for too long, since there wasn't a time specified in the recipe but it turned out. I ended up baking it for about 70-80 minutes. Since I really wanted there to be a taste of Bailey's somehow involved, I made a Bailey's caramel sauce (that someone else suggested to me). I drizzled this on top, and it was amazing. To make the caramel sauce, take 1 cup of sugar and put it in a pot on the stove with just enough water to cover the sugar. Turn the heat to medium, and wait until it starts to turn a light brown (too long and it will burn) - NO STIRRING! After it turns light brown, take off of the heat and add about 1/2 cup of Bailey's. Stand back and let it bubble down. Return to the heat if the caramel doesn't mix completely in - I needed to return it to the heat and even then I found it kind of difficult to get this sauce smooth (but that might just be my inexperience with making caramel). The reason I gave this recipe 4 out of 5 is because the cheesecake is amazing, but it doesn't taste like Bailey's. Someone also recommended to me that I use whiskey instead of Bailey's to get a Bailey's flavour (since Bailey's irish cream is basically whiskey and cream).



I made this for a party and it went over very well! I found it to be very light in quality (a definite bonus for cheesecakes, which are usually VERY heavy)- however, it tasted more like a plain cheesecake than an irish cream cheesecake to me. As the recipe does not include a baking time- thought it might be helpful to know that I baked it for approx 60-70 minutes.



Very good cheesecake. I followed everyone's suggestion and used 1/2 cup of Bailey's. It gave it the perfect amount of flavor. My family LOVED it. Thank you.

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Amount Per Serving (12 total)

  • Calories
  • 476 cal
  • 24%
  • Fat
  • 32.8 g
  • 51%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet



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Irish Cream Chocolate Cheesecake


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Amaretto Cheesecake I