Irish Cream Cheesecake


I have a tradition of using Torani Irish Cream syrup every March for St. Patrick’s Day. I’ve made lots of desserts with this syrup. Have a look at these Irish Cream Brownies, Irish Cream Pie, Irish Creme Brulee, and Leprechaun Surprise Cupcakes. This year I’m making an Irish Cream Cheesecake.

I’m ranking this flavor as my most used Torani syrup because I just love it so much. And I think you will too.

We sell Torani flavoring syrups which are typically used to flavor Italian Sodas, coffee, and hot cocoa.  I think they add some amazing flavor to baked goods and other desserts too.  I have several flavors at home that I use all the time.  They even make a great ice cream topping.

Irish Cream Cheesecake
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  1. 2 1/2 cups chocolate sandwich cookie crumbs (about 25 cookies)
  2. 5 tablespoons butter, melted
  1. 2 (8 ounce) packages cream cheese, softened
  2. 1 (14 ounce) can sweetened condensed milk
  3. 3 large eggs
  4. 1/4 cup Torani Irish Cream syrup
  1. 1/4 cup chocolate chips, melted
  1. In a medium bowl, mix cookie crumbs and butter together. Press lightly onto the bottom of a 9-inch springform pan.
  2. Chill for 30 minutes.
  1. Preheat oven to 300 F.
  2. In a large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs, and Irish Cream syrup; mix well.
  3. Pour on top of prepared crust. Tap on counter a few times to remove some of the air bubbles. This will give you a smoother texture.
  4. Fill a glass baking dish about halfway with water and place on the bottom rack of your oven. This will create steam which helps the cheesecake bake more evenly and helps it to not crack.
  5. Place cheesecake on the middle rack in your oven and bake for 50-55 minutes or until just set. You can tell if it's done if you wiggle it and it jiggles just a bit in the middle. Kind of like jello.
  6. Remove from oven and allow to cool, then refrigerate for at least 4 hours.
  7. Melt chocolate chips in microwave at 30 second intervals until melted. Put in a plastic zip top bag and cut a small bit of one corner off. Squeeze through the cut tip and drizzle on the cheesecake.
  8. Cut and serve.
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