Irish Whiskey and Baileys Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 9 hours
Serving Size: 16 slices

A perfect dessert for St. Patrick's Day but you will want to enjoy it more than just once a year! This silky, creamy cheesecake has a heavenly texture that will melt in your mouth. The deep flavors brought on by the Irish Whiskey, Baileys Irish Cream and the coffee make this dessert an irresistible favorite!

Ingredients

Ingredients for the Crust:
2 cups Graham Cracker Crumbs (I used Kinnikinnick S’moreables processed through a food processer)
2 tablespoons Granulated Sugar
5 ½ tablespoons melted Unsalted Butter
Ingredients for the Cheesecake filling:
2 8-ounce packages Cream Cheese, room temperature and softened
3 Eggs, room temperature
1 cup Granulated Sugar
2 cups Sour Cream, room temperature
3 ounces Baileys Irish Cream
1 ounce Irish whiskey
2 tablespoons strong Coffee, cooled to room temperature
1 teaspoon Vanilla Extract
Chocolate Curl Topping:
1 3.5-ounce Milk Chocolate bar

Instructions

Preheat the oven to 325 degrees. Apply three pieces of foil large enough to fully cover the bottom and outside of a 9-inch springform pan; apply firmly to the outside of the pan to prevent water seeping into the pan during the water bath baking. Grease the inside of the pan with butter or non-stick cooking spray.

Instructions for the crust:

In a mixing bowl combine the graham cracker crumbs, melted butter and granulated sugar. Stir together; the mixture should be similar to wet sand in texture.
Spoon the mixture into the prepared pan. Using fingers followed by a flat bottom glass, press the crumb mixture evenly into the bottom of the pan.

Instructions for the filling:

Using a mixer, beat the cream cheese at medium speed until smooth (do not overmix). Mix in eggs one at a time until blended in.

Add the sour cream, Baileys, Irish whiskey, coffee and vanilla extract at slow speed to integrate with the cream cheese mixture; increase speed to medium for another minute. The mixture should be silky and smooth.

Spoon the filling into the prepared crust. Place the cheesecake in a roasting pan and fill pan with boiling water until halfway up the side of the springform pan. Bake for 50 minutes; the cheesecake will still be jiggly but will continue to firm up.

Turn off the oven, leave the door closed and leave the cheesecake in the oven for 1 hour.

Remove the cheesecake from the roasting pan and remove the foil. Gently run a knife around the outside of the cheesecake to allow it to easily separate from the pan as it cools. Place on a cooling rack until it reaches room temperature; 1-2 hours.

Prepare a piece of foil to loosely cover the cheesecake. Poke a few holes in it with a knife or bamboo skewer; this will allow any remaining condensation from the chilling to escape and not drip back onto the cheesecake. Chill for at least four hours and preferably overnight. Run a knife around the outside of the cake before loosening the springform pan sides and gently removing the outer ring.

To prepare the chocolate curl topping: Using a vegetable peeler, applying medium pressure run the peeler down the length of the chocolate bar to form curls. Heap the chocolate curls in the middle top of the cheesecake.

To cut cheesecake: Fill a tall glass or jar with hot water. Run a long knife under hot water and wipe dry. Slice the cheesecake dipping the knife in the hot water and drying it in between cuts.