This Irish Cream White Chocolate Cheesecake Recipe is the perfect dessert option for any occasion. From St. Patrick’s Day celebrations to a simple family get-together, this creamy and decadent cheesecake is sure to impress your guests.
The recipe includes imported white chocolate, Baileys Irish Cream, and cream cheese which are blended together to create a luscious cheesecake that will melt in your mouth. The crust is made with a combination of graham crackers and pecans for a crunchy texture that complements the creamy cheesecake perfectly.
Whether you’ve made a cheesecake before or are new to baking, this recipe is easy to follow and will yield delicious results every time. So put on your apron, grab your mixing bowls, and get ready to indulge in the rich flavors of this Irish Cream White Chocolate Cheesecake.
Why You’ll Love This Recipe
This Irish Cream White Chocolate Cheesecake Recipe is nothing like you’ve ever tasted before. One bite of this decadent and creamy dessert will transport you to a place of pure pleasure and satisfaction.
The combination of imported white chocolate and Baileys Irish Cream is the perfect match for a cheesecake, creating a rich and indulgent flavor with each slice. The crust is made using finely ground graham crackers and pecans, adding a delicious nutty crunch to every bite.
This cheesecake is perfect for any occasion, especially for St. Patrick’s day celebrations! The dessert is easy to make and can be prepared ahead of time, allowing you to relax and enjoy the party without worrying about making dessert at the last minute.
If you’re searching for an impressive dessert that will wow your guests, this Irish Cream White Chocolate Cheesecake Recipe is the perfect choice! You won’t regret giving it a try.
For the crust:
- 1 cup of finely ground graham crackers
- 1 cup of finely chopped pecans
- 2 tablespoons of sugar
- ½ cup of melted unsalted butter
- 1 cup of chopped white chocolate
For the filling:
- 4 packages (8 ounces each) of cream cheese at room temperature
- 1 and 1/3 cups of granulated sugar
- 3 tablespoons of all-purpose flour
- 4 large eggs at room temperature
- ¾ cup of Bailey’s Irish Cream liqueur
- 2 teaspoons of pure vanilla extract
- 1 tablespoon of freshly squeezed lemon juice
- ½ cup of full-fat sour cream
- 1 and ⅔ cups of chopped imported white chocolate
For the topping:
- 1 cup of heavy whipping cream
- 12 ounces of chopped dark or milk chocolate chip
- ¼ cup of Bailey’s Irish Cream liqueur
- Pecan halves, for garnish
With these quality ingredients, you will achieve a rich and decadent Irish Cream White Chocolate Cheesecake that is an absolute delight.
The Recipe How-To
Now that we’ve gone through the ingredient list, it’s time to get started on making this delicious Irish Cream White Chocolate Cheesecake. Follow these simple steps and you’ll have a rich and decadent dessert that is perfect for any occasion.
Making the Crust
First thing’s first, let’s make the crust. In a food processor, combine 1 1/2 cups of graham cracker crumbs, 1/2 cup of finely chopped pecans, and 1/4 cup of powdered sugar. Pulse until blended. Then, add 1/2 cup melted unsalted butter, and pulse until combined.
Press crumb mixture evenly onto bottom and up sides of a 9-inch springform pan that has been coated with non-stick cooking spray.
Making the Filling
For the filling, melt 12 ounces imported white chocolate in a double boiler or in the microwave at 30-second intervals, stirring occasionally. Set aside to cool.
In a large mixing bowl, beat three packages of (8-ounce each) cream cheese at room temperature on medium speed until smooth and creamy.
Gradually add in 3/4 cup of sugar, beating on medium speed until blended. Then stir in 1/3 cup of sour cream and 2 teaspoons vanilla extract. Mix well.
Add in 3 eggs, one at a time, mixing on low speed after each addition, just until blended.
Stir in the cooled melted white chocolate, and 1/2 cup Baileys Irish Cream.
Pour the batter into crust-lined pan.
Baking the Cheesecake
Bake at 325°F (160°C) for 60 to 70 minutes, or until the center is almost set. A baked cheesecake should have a slightly
Substitutions and Variations
As much as I love this Irish Cream White Chocolate Cheesecake recipe just the way it is, sometimes it’s fun to switch things up a bit. Here are a few substitutions and variations that you can try:
– Instead of pecan halves, try using chopped walnuts or almonds for an added crunch.
– If you don’t have white chocolate on hand, you can use milk or dark chocolate instead.
– For those who want to reduce the sweetness, you can decrease the amount of powdered sugar in the recipe or substitute it with brown sugar.
– If you don’t have Baileys Irish Cream on hand, try using Kahlua or another cream liqueur instead to give your cheesecake a unique twist.
– For those who want to make this recipe extra rich and indulgent, you can add a layer of chocolate ganache on top of the cheesecake before serving. Simply melt some chocolate chips with heavy whipping cream in a small saucepan over low heat until smooth and glossy. Then, pour the ganache over the cheesecake and let it chill in the fridge until set.
Remember, these are just suggestions – feel free to experiment and create your own variations based on your personal preferences!
Serving and Pairing
Once your Irish Cream White Chocolate Cheesecake is ready, the best way to serve it is at room temperature. If you’ve stored it in the fridge, make sure to let it sit out for a couple of hours before serving so that all the flavors can develop fully.
This rich and decadent dessert pairs beautifully with a cup of hot coffee or tea, or even a glass of Baileys on the rocks. For a festive St. Patrick’s Day celebration, pair your cheesecake with a shot of Irish whiskey or Baileys Irish Cream.
To add a bit of crunchiness to your cheesecake, consider adding some toasted pecan halves on top just before serving. Alternatively, you can sprinkle some finely chopped white chocolate pieces or chocolate chips over the top.
Irish Cream White Chocolate Cheesecake is the perfect dessert to serve for special occasions like Christmas or Thanksgiving dinners, but also makes a great dessert for any dinner party or potluck. Your guests will be impressed by its creamy texture and deliciously balanced flavors. Serve it with some whipped cream and chopped pistachios on the side for added texture and flavor.
Overall, this cheesecake is best enjoyed in small portions, as it is oh-so-rich and indulgent. However you choose to serve and enjoy it, one thing is certain: this dessert recipe truly delivers on its promise of decadence and taste!
Make-Ahead, Storing and Reheating
One of the best things about this Irish Cream White Chocolate Cheesecake Recipe is that you can make it ahead of time and store it in the refrigerator until you’re ready to serve. This makes it perfect for those special occasions when you want to impress your guests without having to do all the work at once.
To make sure your cheesecake stays fresh and delicious, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator. It will keep well for up to 4 days, but I doubt it will last that long!
If you want to freeze your cheesecake, be sure to do so before adding any whipped cream or toppings. Wrap it tightly in plastic wrap and aluminum foil and place it in a freezer-safe container. It will keep well for up to 3 months. When you’re ready to serve it, simply thaw it overnight in the refrigerator and add your desired toppings before serving.
Reheating your Irish Cream White Chocolate Cheesecake is easy as well. Simply let it come to room temperature before placing it in a preheated oven at 350°F (180°C) for about 10 minutes, or until warmed through. To avoid over-browning, cover the edges with foil while reheating.
This cheesecake is perfect for St. Patrick’s Day or any other celebration. Make sure you have plenty of leftovers on hand – this dessert is simply too delicious not to enjoy throughout the week!
Tips for Perfect Results
As a chef, I understand the importance of achieving the perfect result for a recipe. Here are some tips that will help you create a delicious Irish Cream White Chocolate Cheesecake.
Firstly, make sure to use imported white chocolate for the best flavor. It may cost a bit more than your average chocolate, but trust me, it’s worth it.
Secondly, be sure to use full-fat cream cheese and sour cream. Using lower-fat versions may alter the taste and texture of the cheesecake.
When adding the eggs to the cream cheese mixture, do so one at a time and mix thoroughly before adding each additional egg. This will ensure that each egg is fully incorporated into the mixture and will prevent any lumps from forming.
It is also important to allow your cream cheese to come to room temperature before beginning your recipe. This ensures that your cheesecake will bake evenly and have a smooth texture.
Butter the bottom of your springform pan before placing the crust in. This will not only prevent sticking but it will also give the crust a nice golden brown color.
When making the crust, be sure to finely grind your graham crackers and pecans. A food processor works best for this step.
Don’t overmix your cheesecake batter as this can cause air bubbles to form and result in cracking during baking. Mix at medium speed until just combined.
For those who enjoy a boozy dessert, add an extra splash of Baileys Irish Cream to your whipped cream topping or drizzle some chocolate ganache infused with Irish Cream over your baked cheesecake. It’ll be perfect for St. Patrick’s Day!
Lastly, patience is key when baking a cheesecake. After baking, allow it to cool gradually in the oven with the door cracked open for about an hour before transferring it to the refrigerator. This will help prevent any cracking or sinking in the center of your cheesecake.
By following these tips, you’ll be able to make an irresistible Irish Cream White Chocolate Cheesecake that will impress your family and friends.
In conclusion, the Irish Cream White Chocolate Cheesecake recipe is one of the best desserts you can make for St. Patrick’s Day or any special occasion. Its luscious, creamy texture and rich, decadent flavors are sure to please everyone at the table. With a few simple ingredients and easy-to-follow instructions, you can create a show-stopping dessert that will impress your guests and leave them asking for more.
This recipe is versatile and allows for plenty of substitutions and variations, so feel free to experiment and make it your own. Whether you prefer to use different types of nuts or swap out the chocolate with fruit, this cheesecake recipe can accommodate your preferences.
Lastly, with proper storage and reheating techniques, you can enjoy this amazing dessert for days after baking it. So why not indulge in this delicious treat and share it with your loved ones on this special occasion? Trust me; they won’t be disappointed!
Irish Cream White Chocolate Cheesecake Recipe
- 10 graham crackers, broken up
- 1 1/4 cups pecans
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 1 1/2 lbs cream cheese, room temperature
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 3 ounces imported white chocolate
- 1 1/2 cups sour cream
- 1/4 cup powdered sugar
- 1 1/2 ounces white chocolate, grated
- 24 pecan halves
- Break the white chocolate into pieces.
- Preheat oven to 325°.
- Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
- Finely grind the graham crackers, pecans and sugar together in processor.
- Add the butter and blend, using on/off turns.
- Press mixture on bottom and 2 inches up sides of the pan.
- Chill for 20 minutes.
- Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
- Beat until smooth.
- In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
- Beat mixture into the cream cheese mixture.
- Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
- Pour filling into crust.
- Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
- Let cake cool on rack.
- Make topping: Mix sour cream and powdered sugar in small bowl.
- Spread topping onto cake when cooled; sprinkle chocolate over.
- Place pecans around edges of cake.
- Refrigerate until chilled, overnight or 6 hours.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.