Servings: ten to twelve.
A shot of Irish cream in the creamy filling and a luscious caramel topping make this cheesecake the perfect way to cap off a St. Patrick’s Day menu. Create your own customized cheesecake recipe with our Recipe Maker.
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Add the Baileys and vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.
To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
I didn't have Bailey's on hand so substituted Frangelico and it was very good. My cheesecake came out with no cracks - I attribute that to the tip on not overbeating the eggs!
This is the best tasting and easiest cheesecake I have ever baked. All guests give rave reviews. The caramel sauce is the perfect topping for this luscious dessert! It has become my regular at St. Patrick's Day dinners.
Outrageously good. I make them in "minis" and pool the caramel on top of each - these have been a huge hit. The Bailey's is subtle but comes through, making the cheesecake extra delicious. And the caramel is surprisingly easy to make, and SO much better than the store bought stuff! Highly recommend!
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