Irish Cream Cheesecake

Irish Cream Cheesecake

Crust Ingredients:
1 ¾ cups finely crushed Oreo cookies (about 20 whole cookies)
6 tablespoons butter, melted

Filling Ingredients:
1 cup granulated sugar
3 (8-ounce) packages cream cheese, softened
4 large eggs
⅓ to ½ cup Irish Cream liqueur (see recipe or use a brand like Baileys)
¾ cup mini real semi-sweet chocolate chips, divided
1 teaspoon all-purpose flour

For the Crust:
Pre-heat oven to 375°F. Place the cookies in a food processor and mix until finely grounds. In a medium bowl, combine the crushed cookies with butter until the mixture resembles coarse crumbs.

Lightly coat the bottom of a 9-inch springform pan with cooking spray and line with parchment paper. Press the mixture into the bottom and about 1-inch up the sides. Bake for 6 to 7 minutes. Set aside. When the pan is cool, line the outside with aluminum foil to prevent the water bath from leaking inside.

For the Cheesecake:
Preheat the oven to 325 degrees.

Using the paddle attachment of your mixer, combine the sugar and cream cheese and beat at medium-high speed until creamy, about 3 to 5 minutes. Taste, and if the texture is grainy, gritty or lumpy, keep mixing until smooth.

Continue beating and add the eggs one at a time, until just incorporated. DO NOT OVER BEAT. Stir in the liqueur by hand.

In a small bowl, stir together ½ cup chocolate chips and one teaspoon flour; gently stir into the cream cheese mixture. Pour the batter into a spring-form pan and sprinkle the remaining chips over the batter.

A water bath is recommended to ensure the cake is evenly cooked all the way through. To prepare, use a pan large enough to contain your baking pan (like a roasting pan), and fill with one inch of water. Place the cheesecake pan in the center.

Bake at 325°F for one hour or until center is set and firm to the touch. (Cheesecake surface may be slightly cracked.) Cool for 30 minutes. Cover pan or transfer to airtight container and refrigerate for at least 3 hours before serving, overnight is even better.

To Store: Place in an airtight container and refrigerate for up to 4 days. Do not freeze.


  • Use the entire Oreo – there is no need to remove the cream filling.
  • The alcohol cooks off during the baking process, so kids of all ages can enjoy this cheesecake.
  • All cheesecake ingredients should be at room temperature before starting.
  • Once the batter is ready, firmly tap the bottom of the mixing bowl against the counter several times to remove any air bubbles. This helps to prevent the cake from cracking.