Irish Coffee Cheesecake

Irish Coffee Cheesecake

YIELD: Makes 8 to 10 servings


For Crust:

2 1/3 cups (about 10 oz.) - shortbread cookies, crushed

2/3 cup - oatmeal

2 T - honey

1/2 cup - butter, melted

For Filling:

2 (8 oz.) packages - cream cheese, softened

1/2 cup - honey

2 T - Irish whiskey, or milk

1/4 cup - powdered French Vanilla coffee drink mix

2 T - flour

4 - eggs

For Topping:

1 cup - heavy whipping cream

2 T - honey

1 T - Irish whiskey, optional

1 T - powdered French Vanilla coffee drink mix


Preheat oven to 350° F.

Combine crust ingredients (crushed cookies, oatmeal, honey, butter) in a large bowl, mix well and pat into bottom, and halfway up sides of a 9-inch springform pan.

In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Add 1/2 cup honey, whiskey, 1/4 cup coffee powder, and flour; mix well. Add eggs, one at a time and beat just until blended. Pour mixture into crust.

Place cheesecake on a cookie sheet, and bake 40 to 45 minutes until cheesecake is puffed and center is set. Turn oven off, and allow cheesecake to cool for 15 minutes with door ajar.

Remove cheesecake to a cooling rack and cool 15 minutes. Run a thin knife around sides and remove the pan. Allow cheesecake to cool 30 minutes more; then place in refrigerator to chill.

Meanwhile, make topping by whipping cream until thickened. Add 2 T honey, 1 T whiskey, and 1 T powdered coffee, and whip until peaks form. Pipe or spread on chilled cheesecake and serve.


For a fun St. Patrick's Day twist, drizzle green crème de menthe over whipped cream just before serving.