Irish Cream Cheesecake

For those that feel chocolate makes any dessert taste better, they'll love the addition of chocolate chips to this cheesecake.

Irish Cream Cheesecake
Servings: 16 Prep 20 mins Bake 325°F 1 hr 27 mins Chill overnight


  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups sugar
  • 4 eggs
  • 3/4 cup Irish cream liqueur
  • 2 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee powder

Make It


1. Heat oven to 325 degrees F. Coat a 9-inch round springform pan with nonstick cooking spray.

2. In a small bowl, mix together graham cracker crumbs, sugar and butter. Pat into bottom and partially up sides of springform pan. Bake at 325 degrees F for 7 minutes. Let cool on wire rack.


3. In a large bowl, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs, one at a time. Blend in the Irish cream liqueur and vanilla extract.

4. Sprinkle half of the chocolate chips over baked crust. Pour filling into the pan; sprinkle remaining chips on top.

5. Bake at 325 F for 1 hour, 20 minutes until just set. Remove from oven and run a small knife around the edge. Leave in pan; let cool completely. Cover and refrigerate in springform pan overnight.


6. In a large bowl, stir together cream, sugar and instant coffee. Beat until stiff peaks form. Release side of springform pan and remove from cake. Spread topping over cake and slice.