Milk Chocolate Irish Cream Cheesecake
Prep time
Cook time
Total time
The following recipe is for a 1½" tall cheesecake which perfectly suits the building on recipes of this extravagant cake.
But for those who would like to just make the cheesecake and want it to be taller for a 2" or 3" pan- DOUBLE THE RECIPE BELOW
All ingredients must be at room temperature before mixing
Prepare an 8" cake pan (I do not use Springform pans but you can if you wish) with Pan Grease and a parchment circle
Preheat oven to 350°F
Serves: 8" Cheesecake
  • Cream Cheese 1½ cup (336g)
  • Granulated Sugar ½ cup (100g)
  • Eggs 3 large (150g)
  • Sour Cream ⅓ cup (85g)
  • Irish Cream Liquor ¼ cup (60ml) *room temperature
  • Vanilla Extract 2 teaspoons (10ml)
  • Milk Chocolate 6ounces (170g) (approx 1 cup chopped)
  • Guinness Cake recipe below
  • Irish Cream Buttercream below
  • Irish Cream Chocolate Mousse layer below
  • ½ Recipe Chocolate Ganache *optional
  1. Cream the cream cheese until smooth then add the sugar, cream until light but do not whip a lot of air into it.
  2. Add the vanilla extract and the eggs one at a time, scrape the bottom and sides of the bowl after each addition.
  3. Add the sour cream
  4. In a small mixing bowl whisk the room temperature Irish Cream into the melted chocolate to make a smooth "ganache" then add it to the cream cheese mixture and mix well.
  5. Pour into prepared pan and bake in a water bath in a preheated 350°F oven for approximately 30 minutes or until done (*see video here for how to know when your cheesecake is baked)
  6. Cool overnight in the refrigerator before unmolding
  7. *For those making double recipe for a thicker cheesecake the bake time will be closer to 1 hour or more.
For those who want to avoid alcohol and make just a milk chocolate cheesecake, replace the irish cream liquor with heavy cream

Cheesecake can be frozen (wrapped well) for up to 2 months

Always refrigerate cheesecakes for up to 9 days
Recipe by Gretchen's Bakery at