Bailey's Irish Cream Cheesecake
This Bailey's Cheesecake is rich and delicious and cooks up perfectly in your Instant Pot.
Servings: 8 slices
Calories: 429kcal
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 tablespoon cornstarch
- 2 eggs large
- ¼ cup Bailey's Irish Creme
- 1 teaspoon vanilla extract
- 1½ teaspoon instant coffee
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- ½ 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
Be sure to cover with foil and keep your springform pan on the trivet.
Nutrition
Serving: 1slice | Calories: 429kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 347mg | Potassium: 140mg | Fiber: 1g | Sugar: 20g | Vitamin A: 998IU | Calcium: 81mg | Iron: 1mg