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Irish Cream Cheesecake with Whiskey Caramel

(18 reviews)
Irish Cream Cheesecake with Whiskey Caramel
  • Prep Time 60 min
  • Total Time 8 hr 0 min
  • Servings 12
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Irish Cream Cheesecake with Whiskey Caramel

Classic Irish drinks in your favorite dessert.

Ingredients

CHEESECAKE

1
stick butter
2/3
package chocolate cookies with cream filling
16
oz cream cheese
1
cup sour cream
1 1/3
cup Irish cream liquor
4
eggs
1
cup sugar

CARAMEL

1
cup sugar
1/2
cup water
1/2
cup cream
4
tablespoons Irish whiskey

COFFEE WHIPPED CREAM

1
cup heavy cream
1
teaspoon instant coffee
1/4
cup sugar

Directions

  • 1 Put the cookies in a food processor and pulse until crumbled. Melt butter and mix. Spread on a tart pan or springform and bake 10 minutes at 350°F. Remove from oven and allow to cool.
  • 2 In a food processor, pulse the cream cheese, sour cream, and sugar until smooth. While the machine is on, slowly add the liquor, followed by the eggs one at a time. Pour the filling into the cookie crust and bake about 50 minutes.
  • 3 Chill the cake at least 5 hours or as many as 2 days.
  • 4 Mix the water and sugar and put over high heat. Occasionally shake the pan around but don't stir. Cook about 15 minutes until browned but not burned. No stirring!
  • 5 Add the cream and whisk while the mixture bubbles, but watch out because it will bubble way up the sides of the pot and possibly splatter. This mixture is HOT. Add the whiskey once smooth. Chill.
  • 6 Pour caramel over cake once cooled.
  • 7 Microwave the cream until warm. Add instant coffee and sugar. Chill until cold. Whisk to form whipped cream.
  • 8 Serve cake with whipped cream on the side.
See Step By Step

Step By Step  

Irish Cream Cheesecake

As prepared by The Food in my Beard,

Around this time of the year, a lot of people like to make “Irish Car Bomb” Cupcakes, with whiskey, Irish stout, and Irish cream. Of course, this is reminiscent of the Irish Car Bomb shot where you drop the booze into the beer and chug it. I have a couple problems with these cupcakes.

First of all, did you know that the term Irish Car Bomb is offensive? It refers to the bombs often planted in cars by the IRA. Not the greatest name for a drink, really.

Secondly, the beer is clearly the third wheel in this operation. Whiskey and Irish cream are two of my favorite things to drink, but the type of beer used here is not (I do like it on occasion, but it’s not my first choice) Plus, when the cream hits the acidic beer, it curdles!

I decided to ditch the beer and the cutesy cupcakes and make a cheesecake with Irish whiskey and Irish cream liquor. It came out dense and super creamy, with just enough booze flavor to make it pleasant and not overpowering. Save room after your corned beef and cabbage this year!



First, make the cookie crust.



Just press it into your pan. To make this cheesecake a bit different, I decided to cook it in a tart pan instead of a Springform. It would work in either pan, but the wide and shallow tart pan made for a good ratio of caramel to cheesecake in each bite.

Irish Cream Cheesecake with Whiskey Caramel recipe

The filling comes together quick in the food processor. Irish cream and eggs are added after this smoothens out.

Irish Cream Cheesecake with Whiskey Caramel recipe

Irish Cream Cheesecake with Whiskey Caramel recipe

I baked this at 350˚ for about 50 minutes until it still was just barely unset in the center.

Irish Cream Cheesecake with Whiskey Caramel recipe

While the cheesecake cooled, it was time to make the caramel. Here you see the sugar and water boiling away. It is starting to brown at this stage. The next step is to remove from heat, add cream, and whisk, but this is hard to take a picture of because it is a time sensitive (and possibly dangerous) maneuver. Make sure to use a big enough pot because the cream bubbles up high in the pan and the sugar is VERY hot. After that step you add the whiskey.

Irish Cream Cheesecake with Whiskey Caramel recipe

After the caramel cools a bit, it is ready to pour on the cake. You can see that the cake has formed a nice little lip around the edges which will hold the caramel perfectly.

Irish Cream Cheesecake with Whiskey Caramel recipe

Sooo good.

Irish Cream Cheesecake with Whiskey Caramel recipe

I microwaved the cream so I could add some instant coffee to it when it was warm. After it cools back down, whisk to make whipped cream.

Irish Cream Cheesecake with Whiskey Caramel recipe

I never get seconds of dessert, but I had to have a few extra bites of this one.

Irish Cream Cheesecake with Whiskey Caramel recipe

Nice Irish cream and whiskey flavors, but not overpowering.



Dan Whalen bought the 1.75 liter bottle of whiskey to make this recipe, even though he only needed 4 tablespoons. Check out his blog at The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 
No nutrition information available for this recipe
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