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Irish Coffee Cheesecake

Irresistible Irish Coffee Cheesecake That Wows Every Bite

Experience the rich flavors of Irish Coffee Cheesecake—smooth mascarpone, robust coffee, and a splash of Irish whiskey create a dessert that impresses.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Butter Adds richness to the crust. Substitution: Use margarine for a dairy-free version.
  • 1/4 cup Sugar Sweetens the crust. Substitution: Use brown sugar for a deeper flavor.
  • 1 cup Flour Provides structure to the crust. Substitution: Gluten-free flour blend can be used for gluten-free needs.
  • 1/4 teaspoon Salt Enhances flavor in the crust.
For the Filling
  • 16 oz Cream Cheese Key ingredient for a creamy filling. Must be softened for blending.
  • 1/2 cup Irish Cream Liqueur Infuses the cheesecake with flavor. Substitution: Use non-alcoholic coffee syrup for a family-friendly version.
  • 3 large Eggs Adds structure and creaminess.
  • 1 tablespoon Espresso Powder Intensifies coffee flavor.
  • 1/4 cup Cocoa Powder Adds depth and richness to the filling.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor profile.
  • 1/4 cup Coffee Liqueur An additional layer of coffee flavor.
For the Topping
  • 1 cup Whipped Cream Adds lightness and texture.
  • 1/4 cup Chocolate Shavings Decorative topping that enhances presentation.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine melted butter, sugar, flour, and salt in a mixing bowl. Press the mixture into the bottom of the pan. Bake for about 15 minutes until golden.
  3. Beat softened cream cheese and sugar together until smooth. Gradually add Irish cream and coffee liqueur, mixing until well combined.
  4. Add eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent cracks.
  5. Sift together espresso powder, cocoa powder, and a little flour. Fold this into the cream cheese mixture until just combined.
  6. Pour the filling over the crust and bake for 20 to 25 minutes until edges are set but center jiggles.
  7. Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
  8. Run a knife around the edges of the pan, remove sides, and slice. Top with whipped cream and chocolate shavings to serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 150mgIron: 1mg

Notes

For the best texture, use room temperature ingredients and avoid overmixing. Chill overnight for enhanced flavors.

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