Irish Car Bomb Cheesecake



Oh yes! Irish Car Bomb Cheesecake!

For those who are unfamiliar with what exactly an “Irish Car Bomb” even is…. well it’s a drink that combines a shot & a beer all in one.

irish-car-bomb-cheesecakeSpecifically a shot of Irish Creme Liquor and Whiskey dropped into a Stout Beer! And it kinda explodes, so that’s why it’s called that, so for those whom I’ve offended~ it’s not my fault~ it’s really a drink!!

But apparently now it is just called “the Car Bomb” so as not to offend anyone.

Can’t we all just get along?! LOL

Don’t worry, we will; once we dive head first into this cheesecake together!


Yikes! Although I am not a big drinker (and I actually hate beer) this recipe for Irish Car Bomb Cheesecake is off the hook!

It combines 2 of my best recipes for St. Patrick’s Day: the Milk Chocolate Irish Cream Cheesecake and my Guinness Cake Recipe.

Oh wait, 3 recipes! I forgot to mention the layer of Chocolate Irish Cream Mousse!

Sound weird? Trust me~ it is NOT!

I know many people have an aversion to alcohol in cooking or baking, and again I tell you I am NOT a drinker, so I get it.

But in recipes?? O M GEE!!  So delicious.  The depth of flavor that these ingredients can bring to cakes is just phenomenal!

I urge you to try it! But if not, you can make some adjustments (read the noted for each recipe to see how)

This is a HUGE Building on Recipes project but so worth it!!

It is best to give yourself 2 days to get the entire thing done this way you are not super stressed in one day trying to get it all completed!

I baked my Guinness Cake layers the day before, kept them nicely in the freezer until I was ready to build the cake the next day.

Same for the cheesecake since cheesecake does much better when you give it a day to set before un-molding.

The Fondant Beer Mug decor is completely optional but loads of fun and easy too! (also make those a day ~or even a week~ ahead)

Ganache, well we have ganache down to a science already, simply warm it up to pour-able consistency at the very last moment for decor.

And last but certainly not least my Italian Meringue Buttercream spiked with even more Irish Cream & Chocolate!

So yes, you can definitely see how this is a very intense project with 5 major recipes just to pull of this one outstanding dessert!

We are putting the Cheesecake Factory to shame with this amazing creation! I can assure you of that!

I urge you to watch the video in its entirety at least once then gather all your recipes and give yourself 2 days to complete it all.

But of course you can opt to use as many of the elements here as you wish.  If you want to simplify it you can absolutely leave out the ganache and the fondant beer mug toppers and even the Guinness cake part too if you want to have just the Irish Cream Cheesecake!

It’s your sandbox, I just play in it!

By the way you will notice I use a ring mold for the assembling of all the layers for this cheesecake, if you don’t have one or don’t want to buy this one here, just use the collar of a springform pan (no bottom)

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
Guinness Cake Recipe
This recipe can be prepared up to 1 week in advance and frozen until ready to use
This is a half recipe for 1-8" pan since that's all we need for the cheesecake Click here for the video tutorial for how to mix this recipe
Serves: 1 8" Layer
  • Unsalted Butter 10Tablespoons (140g)
  • Semi Sweet Baking Chocolate 3 ounces (85g) (about ½ cup chopped baking chocolate)
  • Light Brown Sugar ½ cup (105g)
  • Granulated Sugar ½ cup (100g)
  • Dark Stout Beer 1 cup (240ml)
  • Large Eggs 2 (100g)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 2¼ cup (280g)
  • Baking Soda 2 teaspoon (10g)
  • Salt ½ teaspoon (3g)
  1. In a large mixing bowl or in the Kitchen Aid mixer fitted with the whisk attachment, combine the beer and the brown sugar, blend on low speed to incorporate.
  2. Meanwhile in a microwave safe bowl or in a small sauce pot on the stove, melt the butter with the chocolate.
  3. Add the melted chocolate/butter mixture to the sugar and beer and blend until smooth.
  4. Add the vanilla extract and the eggs one at a time, whisking between each addition.
  5. Sift the granulated sugar with the flour, baking soda and salt and slowly add it to the chocolate mixture while whisking on low speed the entire time.
  6. Once your batter is smooth, pour into prepared 8" Greased and parchment lined pan.
  7. Bake in a preheated 350°F oven for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean
Irish-Italian Buttercream Recipe
  • Egg Whites 4 large (144g)
  • Granulated Sugar 1 cups (200g)
  • Water ½ cup (120ml)
  • Unsalted Butter10ounces (283g)
  • Solid Vegetable Shortening ½ cup (100g)
  • Vanilla Extract 2 teaspoons
  • Irish Cream Liquor ¼ cup (60ml)
  • Chocolate Couverture ¼ cup (43g)
  1. In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
  2. Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
  3. Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
  4. As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
  5. Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
  7. Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
  8. Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
  9. Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
  10. Add the vanilla extract
  11. Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth
Irish Cream Mousse
This recipe can be prepared once the cheesecake has cooled and been un-molded and the Guinness Cake is also cooled and attached as the base to the cheesecake
  • Semi Sweet Baking Chocolate 4 ounces (approx ¾ cup)
  • Egg Yolks 2 (36g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Gelatin Sheets 1 (OR 1½ tsp powder gelatin)
  • Heavy Cream 1 cup (240ml)
  • Irish Cream Liquor 2 Tablespoons (30ml)
  1. Bloom the gelatin sheet in cold water.
  2. Melt the chocolate and reserve.
  3. Whip the cream to medium-stiff peaks and reserve
  4. Combine the egg yolks, sugar and Irish cream over a double boiler and whip to 180°F
  5. Squeeze out the excess water from the gelatin and add it to the pate bombe (egg yolks mixture) and whip until dissolved.
  6. Add the melted chocolate to the pate bombe whip until cooled.
  7. Fold in the whipped cream
  8. Pour over the cheesecake in the ring mold
  9. Freeze or refrigerate until completely set.



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  1. Is it really not apparent to you how offensive this might be to your readers in the UK? Many hundreds of people were killed or maimed as a result of car bombs. Would you feel it appropriate to make an Oklahoma City Bombing Cupcake or a United 93 Loaf Cake? Perhaps you could share the recipe for a Bataclan Brownie with your French readers. I mean, come on!

    1. You are ridiculous. I can imagine how many places on the internet that you makes this comment this time of year. She named it after a popular drink not a specific bombing. And yes we sell bomb pops in Oklahoma city and in Pennsylvania. This is a cooking show not a political options show. This lady is a very good woman and I hope that she would never let a small minded, ignorant person like you make her feel bad, which is all you are trying to do.

    2. I was appalled by the title “Irish Car Bomb Cheesecake!!” Petra explained to you the offensive nature of that title and gave you three examples by which to better understand the offense taken. Perhaps you are young and do not know of the deaths and horror of car bombs in the UK and Spain, Oklahoma City, but now you do.

  2. What an amazing creation. I might make this for myself, for my birthday this year.

    Everything about that video screamed deliciousness. I’m not sure that can ever be topped Gretchen.

  3. I couldn’t agree more with Petra’s comments.
    Can you give a reasonable explanation for this cake name?. I live in Spain and for years we have also suffered the exact same situation as Irland with hundreds of deaths due to terrorist attacks and bombings.
    Really!!! Nowadays!!! You know how sensitive the world is to this matter.
    I hope this is just out of ignorance.

    1. Yes I actually wrote about it in the blog post, it is the name of a cocktail – a drink that I did not invent, I am simply using the exact flavors of the drink in the cake here. Whiskey, Beer and Irish Cream CLICK HERE for more

      The “Irish” in the name refers to the drink’s Irish ingredients; typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey.

      The term “car bomb” combines reference to its “bomb shot” style

  4. I so have to try this! I am Irish but don’t think I’ve ever tried an Irish car bomb lol, I’m a lover of all things that contain Irish cream so this sounds Devine, wish me luck!

  5. I understand where Petra is coming from, I’m Irish myself and at first glance when I seen the name I thought wow how does somebody name a cake an Irish car bomb but after reading the blog I understood it was named after a cocktail, now I haven’t recently seen such a thing on any cocktail menus in Ireland as it would be considered offensive here so the cocktail name itself should be changed but sure if we were to worry about all these little things the world would be a very stressful place so here’s to great baking and thank you for this wonderful recipe Gretchen, love from Dublin 😉

  6. We love ya, you are amazing thank you….what’s in a name it’s a cheesecake and it sounds fantastic and very delicious and its on my todo list…cos I love Bailey’s…Thank you for your time and knowledge that you give to us would be bakers…

  7. Hi Gretchen, as always this sounds awesome. Is it possible to leave out the chocolate entirely for just an Irish cream cheesecake or does the chocolate play a specific role in the cheesecake recipe (besides yumminess of course)?

  8. If the name is a problem call it something else like … ??? A Bailey’s and whiskey shot with a beer chaser cheese cake. Its not hard to think of something else to call it if you think it will offend the people you serve it to.

  9. I am irish and i have heard of the drinj the irish car bomb. Its a poor choice of a title and it didnt last long in ireland before it was renamed but being irish we really dont take things like this very seriously anymore. Its a part of our history and just because somebody doesnt refer to the name doesnt mean we dont all remember too well that part of our history. People need to lighten up a little bit. Gretchen wasnt the one who invented car bombs. I for one cant wait to make this recipe and im pretty sure my irish friends will get a lick out of the name. Another great recipe gretchen. Wel done and thanks for sharing

  10. I just wanna thank you for taken me to the next level of baking. Your recipes are fantastic and I and people keep insisting I open my own bakery. They wanna know my secret. Should I shrare you? lol!!! Thank you for making me better at what I love to do.

  11. Hi Gretchin, I would like to thank you for giving your measurements in grams I look at some nice looking desserts. And then look at the ingredients measurements are in spoons and cups which just don’t turn out my spoons and cups I am sure are not what the chef is using. Your measurements by grams turns out perfect every time you make it it is consistent so thank you for your measurements in grams.

    1. LOL, that is a daily occurrence in my house, I’m the Irish, he’s the Italian…we fight constantly….LOL! speaking of which, I need to sneak in an Irish Stew this weekend with this cake and have already been told no….Yeah right!

  12. Hi I am a big fan of yours in fact I should admit I have learnt baking because of you . Thanks a lot . Now my question I wanna try to bake this cake but I don’t want to use beer in cake and also don’t want to use Irish cream liquor. So without these two can I bake this cake . And also please tell can I use only butter instead of shortening and if yes how much .

  13. Thanks a lot for the reply . Yeyy it means I can bake car bomb cheese cake but only difference will be I will use Mississippi cake and will leave Irish cream liquor . Is it so ? And can you suggest substitute of sour cream as its not available in market in our country . Thanks

  14. Gretchen, I worked on the cake and cheese cake components of this cake tonight and I found I had to leave both the cake and the cheese cake in the oven much longer than indicated in the recipe. When I blended the cheese cake it seemed very loose for some reason. I did the 336g of cream cheese (12oz) as directed, measured everything to the tee. I had to leave the cheese cake in the oven and additional 30min and it came out thin; didn’t rise right…..any ideas??? I have enough ingredients to make it again, should I add more cream cheese?? I need this for Saturday night….HELP!!!

  15. you r the best pastry chef ever as far as im concerned, an im sure alot of others would agree too!!!!!!!!!!!!

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