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Irish Cream Cheesecake with Whiskey Caramel

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by: The Food in My Beard
Updated Mar 8, 2017
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Two classic Irish drinks, whiskey and Irish cream, get mixed into your favorite cheesecake dessert.

More About This Recipe

  • 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! 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. While making the caramel make sure to use a big enough pot because the cream bubbles up high when you add it to the pan and the sugar is VERY hot. Nice Irish cream and whiskey flavors, but not overpowering. I never get seconds of dessert, but I had to have a few extra bites of this one.

Irish Cream Cheesecake with Whiskey Caramel

  • Prep Time 60 min
  • Total 8 hr 0 min
  • Servings 12
  • Ingredients 14
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Ingredients

Cheescake

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Chill the cake at least 5 hours or as many as 2 days.
  • Step 
    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!
  • Step 
    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.
  • Step 
    6
    Pour caramel over cake once cooled.
  • Step 
    7
    Microwave the cream until warm. Add instant coffee and sugar. Chill until cold. Whisk to form whipped cream.
  • Step 
    8
    Serve cake with whipped cream on the side.

Nutrition

No nutrition information available for this recipe
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