Irish Cream Cheesecake Ganache

The first time I made this cheesecake, my husband walked into the kitchen and announced it smelled like a coffee shop had exploded in our house. That rich Irish cream scent was everywhere, clinging to curtains and sweaters for days. Now whenever I bake it, that same aroma fills the air and everyone wandering through the kitchen stops to ask whats happening.

I made this for my sisters birthday last year instead of the usual cake, and halfway through dessert she stopped mid sentence, eyes closed, just savoring that moment. Now she requests it specifically instead of a traditional birthday cake. Something about the combination of silky cheesecake and that glossy chocolate topping makes any celebration feel special.

Ingredients

• 200 g chocolate sandwich cookies: These create the perfect crunchy foundation that holds up against the creamy filling without getting soggy
• 60 g unsalted butter, melted: Binds the crust together and adds that rich buttery flavor that pairs beautifully with chocolate
• 680 g cream cheese, softened: Room temperature cream cheese is non negotiable here because cold cream cheese creates lumps that never fully disappear
• 200 g granulated sugar: Sweetens perfectly without overpowering the delicate Irish cream flavor
• 180 ml alcohol-free Irish cream coffee creamer: This is the secret ingredient that gives you all that lovely Irish cream taste without any alcohol
• 3 large eggs, room temperature: Cold eggs can shock the batter and create those unsightly cracks we all want to avoid
• 2 tsp vanilla extract: Pure vanilla extract rounds out the flavor and adds warmth
• 2 tbsp cornstarch: This little trick helps stabilize the cheesecake and prevents cracking while keeping it velvety smooth
• 1/4 tsp salt: Just enough to balance the sweetness and make all the flavors pop
• 170 g semi-sweet chocolate, chopped: Semi-sweet creates the perfect balance without being too bitter or too sweet for the ganache
• 120 ml heavy cream: Creates that luxurious, pourable ganache that sets into a gorgeous glossy topping
• 1 tbsp unsalted butter: Adds extra shine and helps the ganache set perfectly firm

Instructions

Prepare the crust foundation:

Preheat your oven to 160°C (325°F) and line the bottom of a 23 cm springform pan with parchment paper. Mix the crushed cookie crumbs with melted butter until it feels like wet sand, then press it firmly into the pan bottom using the back of a spoon or measuring cup. Bake for 10 minutes, then set it aside to cool while you make the filling.

Blend the cream cheese base:

Beat the softened cream cheese and sugar together in a large bowl until completely smooth and creamy. Scrape down the sides and bottom of the bowl to catch any pockets of cream cheese that like to hide there.

Add the eggs gently:

Add the eggs one at a time, mixing on low speed just until each one disappears. Overmixing at this stage is what leads to cracks, so trust the process and stop as soon as each egg is incorporated.

Incorporate the Irish cream flavor:

Pour in the alcohol-free Irish cream creamer, vanilla extract, cornstarch, and salt. Mix until just combined, but do not overmix. The mixture should be smooth and pourable.

Bake with patience:

Pour the filling over your cooled crust and tap the pan gently on the counter to release any trapped air bubbles. Bake for 50 to 60 minutes until the center is almost set but still has a slight wobble when you gently shake the pan.

Cool gradually and chill thoroughly:

Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. This slow cooling helps prevent cracks. Then remove it and let it cool completely at room temperature before refrigerating for at least 6 hours or overnight.

Prepare the chocolate ganache:

Place your chopped chocolate in a heatproof bowl. Heat the cream and butter in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for 2 minutes without touching it, then stir until the mixture becomes smooth and glossy.

Finish and set:

Spread the ganache evenly over your chilled cheesecake. Refrigerate for at least 30 minutes until the ganache sets before serving.

Pin it

My grandmother used to say that a cheesecake is like a relationship, it needs patience and gentle handling. This recipe taught me that some things in the kitchen simply cannot be rushed, and the waiting game is part of what makes the final result so special.

Making It Gluten-Free

Swap out the chocolate sandwich cookies for your favorite gluten-free chocolate cookies. The texture and flavor remain just as delightful. Always check that your Irish cream creamer is certified gluten-free, as some brands might have unexpected additives.

Ganache Variations

Dark chocolate creates a more sophisticated, slightly bittersweet topping that adults absolutely adore. Milk chocolate makes it sweeter and more kid-friendly. White chocolate ganache turns this into an elegant dessert that looks stunning on any holiday table.

Serving Suggestions

Let the cheesecake sit at room temperature for about 15 minutes before serving to achieve that perfect silky texture. A dollop of freshly whipped cream on the side never hurts anyone.

• Chocolate shavings sprinkled on top make it look professionally finished
• A dusting of cocoa powder adds a lovely contrast against the glossy ganache
• Coffee beans placed around the edge hint at the Irish cream flavor within

Pin it

There is something magical about slicing through that glossy chocolate layer and hitting the creamy cheesecake beneath. This dessert has a way of making ordinary Tuesday dinners feel like special occasions.

Recipe FAQs

→ How is the crust prepared?

The crust combines finely crushed chocolate sandwich cookies with melted butter, pressed into the pan and baked briefly to set a firm base.

→ What gives the cheesecake its Irish cream flavor?

Alcohol-free Irish cream flavored coffee creamer adds the subtle, sweet essence without any alcohol content.

→ How do you achieve the smooth cheesecake texture?

Beating cream cheese and sugar until creamy, then gently incorporating eggs and other ingredients, ensures a smooth and rich filling.

→ What is the purpose of cornstarch in the filling?

Cornstarch helps stabilize the filling and improves its texture, giving a perfect set without cracks.

→ How is the chocolate ganache made?

Heating heavy cream and butter then pouring over chopped semi-sweet chocolate creates a glossy, smooth ganache that spreads easily.

→ Can the crust be made gluten-free?

Yes, substituting regular chocolate cookies with gluten-free versions makes the crust suitable for gluten-sensitive diets.