Print

Irish Cream Cheesecake with Walnut Streusel

a creamy St. Patrick’s day Irish cream cheesecake with a walnut streusel crust, Irish whipped cream topping, and caramel drizzle

Scale

Ingredients

Walnut Streusel

Irish Cream Cheesecake

Irish Whipped Cream

Caramel Drizzle

Instructions

Walnut Streusel

  1. Preheat the oven to 375F. Combine the brown sugar, chopped walnuts, and flour in a large bowl, mixing well. Stir in the melted butter until the mixture is evenly incorporated and the flour has been absorbed. Grease a 9” spring form pan with butter. Add ¾ of the walnut streusel to the pan, reserving the remaining. Press the streusel down so that it creates an even layer on the bottom of the pan, continuing to press up the sides to form a 1 ½” edge of crust. Make sure the crust is patted down compactly and evenly. Bake the crust for 10 minutes. Let cool slightly. Spread the remaining streusel onto a baking sheet. Sprinkle the halved walnuts over top. Bake for about 6 minutes until the streusel and nuts are golden brown and the streusel is slightly crunchy. Remove from the baking sheet, spread into one layer, and let cool.

Irish Cream Cheesecake

  1. Meanwhile, combine the eggs and sugar in a stand mixing bowl and mix well on high speed, using the paddle attachment. Add the softened cream cheese. Mix on high speed to incorporate. Lastly, mix in the Irish cream and vanilla extract. Pour the cream cheese mixture into the cooled crust. Wrap the bottom of the spring form pan first with plastic wrap and then with a layer of aluminum foil (just high enough to seal the bottom edges, not to cover the cheesecake). Place the pan in a water bath (see notes) and bake at 300F for about 1 ½ – 2 hours. Test the doneness of the cheesecake by inserting a toothpick into the center. It should come out reasonably dry. The cheesecake should also feel firm to the touch, not jiggly. Use a small knife to loosen the sides, running the knife all the way around the edge. Remove the sides of the spring-form pan. Let the cheesecake cool completely.

Irish Whipped Cream

  1. In a stand mixer, whip the cream until it reaches soft peaks. Add the sugar and Irish cream. Scrape down the sides. Mix again until fully incorporated. Be careful not to overmix. Spread the whipped cream in an even layer on top of the cheesecake.

Caramel Drizzle

  1. Heat the cream over low eat in a small sauce pan. Combine the sugar and water in a sauté pan. Heat over high heat until dissolved and bubbling (do not stir). Continue to cook until most of the water has evaporated and the color is dark amber. Turn off the heat. Whisk in the heated cream very carefully. Return to medium heat and cook until thick and glossy. Stir in a pinch of salt.

To Serve

  1. Slice the cheesecake into 8 slices. Sprinkle the cooked walnut streusel around the edges. Drizzle the caramel over the top. Serve chilled or at room temperature.

Notes