Memorable Irish cream cheesecake

Story Image

Perfecting a party: A great dessert such as Irish cream cheesecake, along with coffee and sparkling conversation, can make a holiday dinner even more memorable. | File photo

The secret to a successful dinner is often revealed by how long family and friends linger at the table, enjoying the extra time together that an after-dinner coffee and dessert allow. Great hosts and hostesses know that a delicious dessert, after-dinner drinks and stimulating conversation can make a delightful dinner even more memorable. For a real treat, why not hold the half-and-half and enrich the expected after-dinner coffee with Irish cream liqueur instead? Then pair the Irish cream coffee with a dessert that has the same delicious flavor:

Irish cream cheesecake


1½ cups chocolate wafer crumbs (about ¾ of 9-ounce pack chocolate wafers)

3 tablespoons butter, melted

3 eight-ounce packages cream cheese, room temperature

¾ cup Carolans Irish Cream

4 ounces white chocolate, melted

¾ cup sugar

1½ teaspoons vanilla extract

½ teaspoon almond extract

5 eggs


1 cup sour cream mixed with two tablespoons sugar and on tablespoon Carolans Irish Cream


Shaved bittersweet chocolate


1. Preheat oven to 325 degrees.

2. Mix cookie crumbs and butter and press into a nine-inch removable-bottom spring-form pan. Bake crust for 10 minutes and set aside to cool. Reduce oven temp to 300 degrees.

3. Combine cream cheese, Carolans Irish Cream, white chocolate, sugar, vanilla and almond extracts in a food processor and puree until smooth.

4. Add eggs and pulse until just blended. Pour into crust. Wrap bottom of pan in foil and place in a larger pan. Pour water in the outer pan halfway up the side of the spring-form pan.

5. Bake at 300 degrees for one hour, 15 minutes or until center is just about set. Turn off oven, but leave pan in for another 30 minutes. Remove the cheesecake from the water bath and cool at room temperature.

6. Top with flavored sour cream topping and sprinkle with shaved chocolate. Refrigerate for two hours.

Serves 12.

For further information and recipes, visit and

Courtesy of