This Bailey’s Irish Cream Cheesecake rich and decadent
With St. Patrick’s Day right around the corner I wanted to come up with a delicious cheesecake to help us celebrate the holiday. You don’t have to wait to St. Patrick’s Day to enjoy this delicious cheesecake though! You can enjoy it anytime you like!
The first step to make this cheesecake is to prepare the crust. You will need chocolate graham crackers that you have crushed up to make the crust. I personally prefer to use my food processor to crush the crackers. But, you can do it the old fashioned way with a rolling pin if you want.
Once the graham crackers are crushed you will add some melted butter to the crackers and mix them up. I like to use unsalted butter to make the crust.
Once you have your crust prepared, it’s time to prepare a pan. Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with Pam baking spray. Be sure to the baking spray and not the original spray.
Press the mixture into the prepared pan and then place the pan into the freezer while you make your cheesecake recipe.
To make the cheesecake, you will need cream cheese at room temperature. Making sure your cream cheese is softened is an important step to making this cheesecake.
You will also need sugar, cornstarch, eggs, Bailey’s Irish Cream, vanilla extract and instant coffee.
I know what you are thinking, why instant coffee? The instant coffee helps add a layer of deep rich flavor that is mouthwatering. It really makes the difference in this cheesecake.
In a small bowl, whisk together the sugar and cornstarch until combined. Then you will want to beat together the softened cream cheese, and the sugar and cornstarch mixture until it is smooth and creamy.
You will want to beat in the eggs one egg at a time. Make sure that each egg gets mixed in well before you add in another egg.
Once your eggs are fully combined you will beat in the Bailey’s Irish Cream and pure vanilla extract until they are well mixed.
Once well combined pour your cheesecake mixture into your prepared crust, and cover with aluminum foil.
Fill your Instant Pot with one cup of water to act as your water bath and to also prevent getting the burn notice on your pressure cooker. I use cold water instead of hot water. However, either will work fine.
Place a trivet inside the Instant Pot and place the springform pan onto the trivet. Some people call the springform pan a cheesecake pan.
Close the pressure cooker lid and set your vent to sealing mode. Bake on manual setting high pressure for 40 minutes. Once the timer goes off, allow for natural release for 20 minutes.
Natural pressure release is an important step for making this pressure cooker dessert recipe so don’t miss out on this step.
Remove the lid and use a paper towel to dap onto the foil to remove condensation. Carefully remove from the pot and place onto a wire rack and allow to cool completely. Once your cheesecake is completely cool, place it into the fridge to sit overnight to firm.
Once your cheesecake is completely set and firm, you can top it with a rich chocolate ganache.
To make the chocolate ganache you need heavy cream, and semi sweet chocolate chips. Using a small pot, heat up the whipping cream until it is steaming but not boiling. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour over the top of the cooled cheesecake and smooth evenly.
Now your cheesecake is ready for you to serve and enjoy! Your friends and family are bound to love this Instant Pot cheesecake recipe.
Bailey's Irish Cream Cheesecake
Equipment
- Pressure Cooker or Instant Pot
Ingredients
Crust Ingredients
- 2 cups chocolate graham crackers crushed
- ¼ cup unsalted butter melted
Cheesecake Ingredients
- 16 oz cream cheese softened, equal to two blocks
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 eggs large
- ¼ cup Bailey's Irish Creme
- 1 tsp vanilla extract
- 1½ tsp instant coffee
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
Crust Directions
- Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray
- Using a large bowl mix the melted butter and the graham cracker crumbs
- Press the crust into the springform pan
- Place into the freezer while you make the cheesecake mixture
Cheesecake Directions
- n a small bowl, whisk together the sugar and cornstarch until combined
- In a large bowl using a hand mixer, beat together the cream cheese andsugar mixture until combined and smooth
- Beat in the eggs 1 at a time until combined
- Beat in the Bailey’s, Coffee and Vanilla extract until combined
- Pour cheesecake mixture into the crust
- Cover with foil
- Fill the instant pot with 1 cup of water
- Place a trivet inside
- Place the springform pan onto the trivet
- Close the lid and set to sealing
- Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes
- Remove the lid and use a paper towel to dap onto the foil to remove condensation
- Carefully remove from the pot and place onto a wire rack and allow to cool completely
- Place into the fridge overnight
Chocolate Ganache Directions
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour over the top of the cooled cheesecake and smooth evenly
- Cut and serve!
Notes
Nutrition
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