I have my go-to cheese cake recipe that is always a crowd favorite. But I wanted to try an Irish cream flavored cheese cake and, upon searching, found this one!!!! I made a few adjustments and it may just be my new favorite cheese cake of all time!!! The chocolate Oreo crust with the silky smooth Irish cream filling and chocolate caramel stabilized whip cream topping is a to-die-for combination. Even if it's not St. Patrick's Day, you need to make this cheese cake. You will only regret when the last slice is gone!
- 28 oreos (about 2 1/2 c)
- 6 Tbsp butter, melted
- 5 - 8oz packages (full fat) cream cheese, softened
- 1 2/3 cup sugar
- 5 eggs, room temp
- 1 c Irish cream, (I used Bailey's)
- 1 Tbsp vanilla
- 1 c semi-sweet chocolate chips (I used mini's)
- 1 - 8oz package (full fat) cream cheese, cold
- 1 c powdered sugar
- 2 3/4 c heavy cream, (I like to use 40% heavy cream)
- 1 tsp vanilla extract
- 1/4 c Caramel Kitchen chocolate caramel sauce + Additional for drizzle on top
For the crust:
- Preheat oven to 325 degrees.
- Add Oreos and melted butter in a food processor and mix on high until it makes fine crumbs.
- Pour the crumb mixture into a 9 or 10 inch spring form pan. I like to use a flat sided measuring cup to press down the mixture, making sure to press into the sides of the pan as well.
- Bake for around 10 minutes and then remove from the oven to cool completely.
For the filling:
- In the bowl of a stand mixer, beat cream cheese on medium to high until completely smooth.
- Stir in sugar slowly until well incorporated and then add in one egg at a time.
- Turn the speed down to low and mix in the Irish cream and vanilla.
- Sprinkle half of the chocolate chips on top of the cooled crust and then pour in the cream cheese mixture. top with the remaining chocolate chips.
- Place the cheese cake on the middle shelf in your oven.
- Place a pan of water on the lowest shelf in your oven under the cheesecake to maintain it's moisture while cooking.
- Bake for about 1 hour and 20 minutes or until the center slightly jiggles.
- Remove from oven and cool completely before adding the topping.
- In a large bowl on medium-high speed, beat together the cold cream cheese and powdered sugar until completely combined and smooth.
- Turn your speed down to low and slowly pour in the heavy cream. You will need to stop occasionally to scrape down the sides to make sure everything is evenly incorporated.
- Once all of the cream has been combined, increase your speed to medium-high and continue to beat until stiff peaks form.
- Add the vanilla and slowly fold in the chocolate caramel sauce until no streaks remain.
- Spoon the whip cream over the top of the cheese cake, going all of the way to the edges.
- Cover and refrigerate until ready to serve.
- Just before serving drizzle additional chocolate caramel sauce over the top of the entire cheese cake.
Original cheese cake recipe can be found here.
Original whip cream frosting can be found here.