Kerrygold Irish Cream Cheesecake

Kerrygold Irish Cream Cheesecake

Irish cream has never been something I gravitate toward … the well-known bottled Irish Cream on the market seems too sweet to me, and I did not venture into making it on my own at any point. However, when Kerrygold reached out asking if I wanted to try their new Irish Cream, I jumped at the chance.

I mean, have you seen my fridge during the holidays …

We should all use our fridge soda holder to store grassfed butter @kerrygoldusa. #realfood #thanksgiving

A photo posted by @welivepretty on

Needless to say, I am a huge fan of the Kerrygold product so I thought I would give it a try.

I held onto our precious bottle of Kerrygold Irish Cream until Christmas Eve, and cracked it open to pour over ice and share with Santa.  Well, Santa loved it … and so did I.

Drinking it straight was such a treat – it has a creamy chocolate feel and taste to it, but there is an Irish Whiskey edge that reminds you that you are enjoying a real drink.

LPKerrygoldIrishCreamCheesecake10

After sharing it with my family on Christmas eve, and on Christmas day in our morning coffee, I had a third of the bottle left and wanted to use it to make a special treat to share on New Year’s Eve.

Now my weakness is cheesecake of any kind, so a Kerrygold Irish Cream Cheesecake was the only logical next step. My first attempt was a success, but a little too thin of a cheesecake for my tastes. So I went back into the kitchen and added a bit more to make this luscious, rich, and smooth Irish Cream Cheesecake.

I hope you do enjoy this as a special treat in 2015! And make sure to grab a bottle of Kerrygold Irish Cream when you next head to the liquor store, it is a great addition to warm drinks and filling treats on cold nights.

Kerrygold Irish Cream Cheesecake

Kerrygold Irish Cream Cheesecake

INGREDIENTS

Crust:
Chocolate wafer cookies crushed, about 2 cups finely crushed (can use gluten free cookies)*
4 T unsalted Kerrygold Butter, melted

Filling:
1 1/4 cup sugar
4 (8-ounce) packages cream cheese, softened
5 eggs, room temperature
3/4 cup Kerrygold Irish Cream liqueur
1 cup real semi-sweet or bittersweet chocolate chips
1 teaspoon all-purpose flour (can substitute gluten free flour)*

Garnish:
Whipped cream (if desired)

DIRECTIONS

Prep:
Before baking, earlier in the day, or the night before, place you eggs and cream cheese out on the counter to come to room temperature.  This is key in order to keep your cheesecake from being lumpy.

Heat oven to 375°F.

Make the Crust:
Combine cookies and melted butter in a bowl until mixture is combined. Press onto bottom and about 1/4 inch up sides of lightly greased 10-inch springform pan, cover bottom of pan with foil and place on baking sheet. Bake for 7-10 minutes. NOTE: Butter will leak out of pan and make smoke, so the foil lining and pan is a must.

LPKerrygoldIrishCreamCheesecake02

Kerrygold Irish Cream Cheesecake

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Making the Filling:
Combine sugar and cream cheese in mixer bowl. Beat at medium speed until creamy. Continue beating, adding 1 egg at a time, until well mixed. Mix in Irish Cream. NOTE: Do not overbeat – this will add too much air and make the cheesecake crack quite a bit.

Kerrygold Irish Cream Cheesecake

Stir together 3/4 cup chocolate chips and flour in bowl and gently stir into the cream cheese mixture. Pour the batter into your crust. Sprinkle remaining 1/4 cup chocolate chips over batter.

Kerrygold Irish Cream Cheesecake

Bake:
Bake 40-50 minutes or until center is set and firm to touch. (Cheesecake may crack, this is OK.) Cool for about 10 minutes. Loosen the side of cheesecake by running knife around inside of pan. Refrigerate for at least 3-4 hours.

Kerrygold Irish Cream Cheesecake

Cut into slices using a knife warmed under hot water. Garnish with whipped cream and serve.

Kerrygold Irish Cream Cheesecake

Kerrygold Irish Cream Cheesecake

*I have read that whiskey is considered to be gluten free, however if you have celiac disease or a marked gluten sensitivity, Irish Cream is best tried first to test your reaction. 

*Kerrygold USA provided the product for review, but the opinions expressed here and the recipe are my own.

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Kerrygold Irish Cream Cheese Cake

Yield: 14-16 Medium Pieces

Prep Time: 30 min

Cook Time: 45-50 min

Total Time: 5 hours (including chill time)

Ingredients:

Crust:
Chocolate wafer cookies crushed, about 2 cups finely crushed (can use gluten free cookies)*
4 T unsalted Kerrygold Butter, melted

Filling:
1 1/4 cup sugar
4 (8-ounce) packages cream cheese, softened
5 eggs, room temperature
3/4 cup Kerrygold Irish Cream liqueur
1 cup real semi-sweet or bittersweet chocolate chips
1 teaspoon all-purpose flour (can substitute gluten free flour)*

Garnish:
Whipped cream (if desired)

Directions:

Prep:
Before baking, earlier in the day, or the night before, place you eggs and cream cheese out on the counter to come to room temperature. This is key in order to keep your cheesecake from being lumpy.

Heat oven to 375°F.

Make the Crust:
Combine cookies and melted butter in a bowl until mixture is combined. Press onto bottom and about 1/4 inch up sides of lightly greased 10-inch springform pan, cover bottom of pan with foil and place on baking sheet. Bake for 7-10 minutes. NOTE: Butter will leak out of pan and make smoke, so the foil lining and pan is a must.

Making the Filling:
Combine sugar and cream cheese in mixer bowl. Beat at medium speed until creamy. Continue beating, adding 1 egg at a time, until well mixed. Mix in Irish Cream. NOTE: Do not overbeat, this will add too much air and make the cheesecake crack quite a bit.

Stir together 3/4 cup chocolate chips and flour in bowl and gently stir into the cream cheese mixture. Pour the batter into your crust. Sprinkle remaining 1/4 cup chocolate chips over batter.

Bake:
Bake 40-50 minutes or until center is set and firm to touch. (Cheesecake may crack, this is OK.) Cool for about 10 minutes. Loosen the side of cheesecake by running knife around inside of pan. Refrigerate for at least 3-4 hours.

Cut into slices using a knife warmed under hot water. Garnish with whipped cream and serve.

*I have read that whiskey is considered to be gluten free, however if you have celiac disease or a marked gluten sensitivity, Irish Cream is best tried first to test your reaction.

Buy the best ingredients you can, and just enjoy.

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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