
Cakes and Frostings
Irish Coffee Cheesecake
Cheesecake in any form makes a tremendous dessert, but when you add cocoa, fresh brewed espresso, ground coffee beans, and your favorite Irish cream liqueur, it sets a new standard. This elegant cheesecake is appropriately rich, balanced in flavor, and easily one of our favorites.

Prep
30 minutes
Cook
1 hour
Servings
12-16
Level
Medium
Crust
- 1 cup all-purpose flour
- 1 Tablespoon ground coffee beans
- 1 Tablespoon cocoa
- ⅓ cup sugar
- ½ cup (1 stick) Challenge Butter
- 1 egg yolk
Filling
- 3 packages Challenge Cream Cheese, softened (8 ounce packages)
- 1¼ cups sugar
- 2 Tablespoons all-purpose flour
- 1½ Tablespoons ground coffee beans
- 4 eggs
- ¾ cup sour cream
- ½ cup Irish cream liqueur
- ¼ cup brewed espresso coffee
- Optional grated chocolate curls and/or chocolate espresso beans for garnish
Crust
-
1Preheat oven to 375°F.
-
2Combine flour, 1 Tablespoon ground coffee beans, cocoa, and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until evenly moistened. (Mixture will appear rather dry.)
-
3Spread mixture evenly in a 10-inch springform pan with 3 inch sides; then press firmly over the bottom of the pan and half way up the sides. Bake 8 minutes. Set aside.
Filling
-
1Preheat oven to 450°F.
-
2In a large bowl combine cream cheese, sugar, 2 tablespoons flour and 1½ tablespoon ground coffee beans; beat until well blended.
-
3Add eggs one at a time, mixing well after each addition. Blend in sour cream, Irish cream liqueur, and brewed espresso coffee.
-
4Pour filling into prepared crust. Bake at 450°F for 10 minutes.
-
5Reduce oven temperature to 250°F and continue baking for 50 to 55 minutes or until top is browned, edges have puffed; and the center is still slightly moist and jiggles when the pan is tapped.
-
6With a knife loosen cake from rim of pan. Cool completely before unmolding.
-
7Cover and refrigerate at least six hours before serving. If desired, garnish top with chocolate curls or chocolate espresso beans.