Welcome to the Saint Patrick’s Day series, or as I like to call it, the most wonderful time of the year! I’ve been baking away, testing recipes and making shamrock cookies like it’s my job 😉 And now it’s time to get the party started with a cheesecake that I think might be my best cheesecake to date! I know, that’s an incredibly bold statement, but this Irish Coffee Cheesecake has got it all. It’s elegant, refined and full of personality. With a chocolate cookie crust, creamy cheesecake batter filled with Baileys and an Irish whiskey ganache that just melts into each bite, this is your must make Saint Patrick’s Day dessert!
Now it’s no secret I love the Baileys, but this, this is just beyond. We start out with a chocolate graham crust that anchors the cheesecake perfectly. The cheesecake batter is what I refer to as dangerous territory. I added espresso powder that lends this wonderful depth of rich, coffee flavor and goes so lovely with the Irish cream. And the Baileys, well let’s just say I don’t hold back! Once you add that in, it’ll take everything in your power to put the spoon down.
Seriously, I can’t even. Then you’re going to whip together a little Irish whiskey ganache. And if you’re sort of on the fence about whether you really need to make the ganache, you do. As you whisk together the cream, a pat of butter and the chocolate, the ganache begins to glisten – literally. A zip of Irish whiskey brightens it and adds a lovely layer of flavor. It’s not too strong, it just caps off the cheesecake as it would the drink, tying everything together. And smooth doesn’t even begin to describe the taste. When you take a bite, that whiskey ganache melts like butter.
Aside form the incredible flavor it adds to the cheesecake, the ganache instantly dresses up the dessert. Once the ganache set up, I finished it off with some whipped cream. You can’t have an Irish coffee without a nice spoon of that, right?! And last, some chocolate covered espresso beans. They’re like that last accessory that tie the whole thing together and they also add a little crunch that I love.
As you can probably tell, I’m a little smitten with this cheesecake, but how you really know is when you share it with others. The last time I made this was for my family and there was actually silence at the table. When all the chatter stops and the only thing you hear are murmurs of a second slice, you know it’s good! I hope you all enjoy this one!
Ingredients
- 2 cups chocolate graham cracker crumbs
- 3 Tbsp. sugar
- 1/2 tsp. instant espresso powder
- 4 ounces unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 & 1/3 cups sugar
- ¼ cup cornstarch
- 2 Tbsp. instant espresso powder
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup Baileys Irish cream
- ½ cup heavy cream
- 1 Tbsp. unsalted butter
- 4 ounces semisweet or dark chocolate, chopped
- 2 tsp. Jameson Irish Whiskey
Instructions
- Preheat oven to 350 degrees.
- Mix together graham cracker crumbs, espresso powder and melted butter.
- Press into 9” springform pan and bake for 8-10 minutes. Set aside to cool.
- Once crust is cooled, wrap pan in aluminum foil and set aside.
- In the bowl of an electric mixer, mix cream cheese and sugar on medium speed until smooth.
- Add cornstarch and espresso powder and continue to mix until fully incorporated, scraping down the bowl as needed.
- Drop the speed down to low and add eggs one at a time followed by vanilla extract and Baileys.
- Pour batter into prepared pan and place in a roasting pan.
- Fill roasting pan about a quarter of the way with hot water and
- bake at 350 degrees for 55-60 minutes, rotating once halfway through, until the cheesecake is set around the edges and slightly loose in the center.
- When the cheesecake is done, remove from the water bath and
- set on a cooling rack.
- Once cheesecake has cooled, remove aluminum foil and refrigerate.
- Bring heavy cream and butter up to a scant boil.
- Pour over chopped chocolate and stir to combine.
- Stir in Jameson.
- Set aside for about 5-10 minutes just so ganache is not piping
- hot when you pour it on the cheesecake.
- Pour ganache on cheesecake and refrigerate until it sets.
- Decorate cheesecake with homemade whipped cream or
- buttercream.
- Garnish with chocolate covered espresso beans.
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Liz says
You’ve done it again! PERFECTION!!!
bblondie says
Thank so much, Liz!
Kelly - LEFT SIDE OF THE TABLE says
Silencr is golden right, especially at the table! 😉 This looks divine girl! Love the mix of flavors. Cheesecake is so versatile… And you sure took it to a whole new level. Thanks for the recipe, so festive. Happy Friday 😀
bblondie says
Seriously! Thanks Kelly!
Rachel @ Baked by Rachel says
Absolutely gorgeous!
bblondie says
Thanks Rachel!
Meagan @ A Zesty Bite says
oh man seriously this is gorgeous and looks super delicious.
bblondie says
Thanks Meagan!
Jennie @themessybakerblog says
Now I’m smitten with this cheesecake. That whiskey ganache needs to happen. This is one gorgeous cheesecake.
bblondie says
Thanks Jennie!!
Michelle says
I am in awe. I was gonna make Guinness cupcakes for dessert on st paddys day but u have completely blown that idea outta the water lol
bblondie says
Happy to hear it! Thank you and I hope you enjoy the cheesecake, Michelle!
Julia | JuliasAlbum.com says
Gorgeous cake and beautiful photography! Love that you used the Irish cream and Irish whiskey in this recipe – the more booze the better!
Brooks says
Oh Meghan, you had me at Baileys, but I should have known you’d up the ante with a chocolate whiskey ganache. Spot on work, my friend…it’s always a pleasure to visit here!
Stephanie @ Eat. Drink. Love. says
You know I love the things you do with Bailey’s! This looks so incredible!
Shikha @ Shikha la mode says
I am smitten with this ridiculous dessert that combines all my favorite things – cheesecake and whiskey! and chocolate!
Ashley says
I made this dessert today for our St. Patrick’s Day dinner. All I can say is that it’s amazing! I love how you can taste all of the main ingredients like the chocolate, whiskey, cream cheese, coffee, and Irish Cream. It’s not overly sweet, too. My husband is eating his second slice as we speak. Thanks so much for a great way to end a rainy St. Patrick’s Day!
bblondie says
Hi Ashley! Thanks so much for the sweet comment! I’m so happy to hear you both enjoyed the cheesecake! 🙂
Blanca says
This looks amazing!
Only problem is we don’t have any chocolate graham crackers (or any other kind of graham crackers) in switzerland. Any idea of what could be use to substitute them?
Thanks!
bblondie says
Hi Blanca, You can use any sort of biscuit cookie. Happy baking!
Laura says
I would prefer to use whiskey and cream, instead of the pre-made Bailey’s. How would you recommend doing that? XO
Cassandra says
Is it okay to pour the warm ganache on a still-cooling cheesecake? Or does the cheesecake need to be refrigerated for some time before pouring the ganache on it? I made a vanilla cheesecake, but am using your whiskey ganache recipe 🙂 Looks great!
Rosie says
This might be a ridiculous question but, doesn’t the plastic wrap melt to the pan in the oven? I have never baked in a water bath but I would love to try this recipe.
Thalia @ butter and brioche says
Wish I had a slice of this cheesecake right now – I am a massive fan of boozy desserts!
Shannon says
Looks divine!! I’m making this for our gourmet dinner group this weekend. Someone else had this question, but won’t the plastic wrap melt in the oven? Maybe if it’s in water it won’t?
Tammra says
Can this be make in a 10″ pan, it is all I have. I would assume that it would be less cooking time and not a high as a 9″ cake.
bblondie says
You sure can! I think it would probably bake in about 45-50 minutes, but I would start checking it at 40 minutes just to make sure. Happy baking!
Cakespy says
This looks like the perfect dessert for National Irish Coffee Day today!
Uri Barlev says
You wrote: “Once cheesecake has cooled, remove aluminum foil and plastic wrap”…
At what stage was the plastic wrap applied ? It wasn’t mentioned anywhere in the recipe…
You reply would be highly appreciated…
bblondie says
Hi Uri, I’m sorry I missed this! It was just a typo – remove the aluminum foil and refrigerate the cheesecake.
R. clark says
I made the espresso cheesecake with the irisn cream and irish whiskey ganache and I absolutely hands down have a favorite , it is always challenging but tthe results is so worth it, to that for dessert everone loved it, thanks I will do more of your recipes for now on
MaryAnn says
Do you pour the ganache on while the chilled cheesecake is still in the pan and remove after chilling again. Or take the cheesecake out of the pan after it’s chilled, pour the ganache over it and rechill? Thanks.