Irish Cream Cheesecake

READY IN: 28mins
Top Review by ZanySharon

I doubled this recipe which made the whipping time a little longer but it took me approximately one hour from starting the crust to refrigerating the cheesecake. It is delicious and worth the effort even though I didn't feel it was a recipe meant for a beginner. I also substituted the bourbon for Irish Mist Liqeur (Yummy) and melted some white chocolate, tinted green, and poured it over the top of the cheesecake using a cut-out shaped like a shamrock. Nice St Patrick's Day treat. Without the topping, nice anytime. Great recipe.

Ingredients Nutrition


  1. Combine the graham cracker crumbs, sugar, and margarine.
  2. Press onto bottom of 9-inch springform pan.
  3. Soften gelatin in water, stir over low heat until dissolved.
  4. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
  5. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
  6. Gradually add the gelatin mixture and bourbon, mixing until well blended.
  7. Chill until thickened, but not set.
  8. Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
  9. Fold egg whites and whipped cream into cheese mixture and pour over crust.
  10. Chill until firm.

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