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

servings: 10-12

  • Author: Kayla Howey



Irish Cream Cheesecake

  • ½ cup brown sugar
  • 1 cup chopped walnuts (very fine)
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, melted
  • handful of halved walnuts
  • 4 eggs
  • 1 cup sugar
  • 24 oz cream cheese, softened at room temperature
  • 2 tbsp Irish Cream
  • 2 tsp vanilla extract

Irish Whipped Cream

  • ½ cup heavy cream
  • 2 tsp sugar
  • 2 tsp Irish Cream

Caramel Drizzle

  • 4 oz sugar
  • ½ cup water
  • ½ cup heavy cream, heated
  • pinch of salt


Irish Cream Cheesecake

  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.
  2. 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 pressed down compactly and evenly. Bake the crust for 10 minutes. Let cool slightly.
  3. 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.
  4. 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.
  5. 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).
  6. 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, just slightly jiggly.
  7. Let the cheesecake cool for 30 minutes. 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.
  8. Spread the whipped cream (recipe below) in an even layer on top of the cheesecake. Slice the cheesecake into slices. Sprinkle the cooked walnut streusel around the edges. Drizzle the caramel (recipe below) over the top. Serve chilled or at room temperature.

Irish Whipped Cream

  1. In a stand mixer, whip the cream until it it’s foamy. Add the sugar and continue to whip until soft peaks form.
  2. Scrape down the sides and while for another few seconds. Fold in the Irish cream. Chill until needed.

Caramel Drizzle

  1. Combine the sugar and water in a sauté pan. Heat over medium heat until dissolved and bubbling (do not stir). Continue to cook until most of the water has evaporated and the color is dark amber.
  2. 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.
  3. Let the caramel cool slightly to thicken and reserve for the cheesecake.


To cook in a “water bath”, place your spring-form pan in a larger baking dish. Make sure the bottom of the pan has been wrapped with plastic wrap and foil. Fill the larger baking dish with boiling hot water so that it comes about ½ way up the spring-form pan. Put the entire baking dish in the oven to bake. The water helps the cheesecake cook evenly and prevents curdling.