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Decadent Irish Cream Brownie Cheesecake

Decadent Irish Cream Brownie Cheesecake

Fudgy brownie meets silky Irish cream cheesecake under a glossy chocolate ganache. Rich, festive, and guaranteed to wow.
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Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, melted for brownie base
  • 1 cup granulated sugar for brownie base
  • 0.5 cup light brown sugar, packed for brownie base
  • 0.75 cup unsweetened cocoa powder for brownie base
  • 0.75 cup all-purpose flour for brownie base
  • 2 large eggs for brownie base
  • 1 tsp vanilla extract for brownie base
  • 0.5 tsp fine salt for brownie base
  • 0.5 cup semisweet chocolate chips fold into brownie base
  • 24 oz cream cheese, softened for cheesecake filling
  • 0.75 cup granulated sugar for cheesecake filling
  • 2 tbsp cornstarch for cheesecake filling
  • 0.75 cup sour cream for cheesecake filling
  • 0.5 cup Irish cream liqueur for cheesecake filling
  • 1 tsp vanilla extract for cheesecake filling
  • 3 large eggs for cheesecake filling
  • 0.75 cup heavy cream for ganache
  • 1 cup semisweet chocolate chips for ganache
  • 1 tbsp Irish cream liqueur for ganache
  • 0.5 cup heavy cream, cold optional whipped topping
  • 1.5 tbsp powdered sugar optional whipped topping

Instructions

Preparation Steps

  • Heat oven to 325°F. Wrap a 9-inch springform pan with heavy foil. Grease and line the bottom with parchment.
  • Make the brownie base: Whisk melted butter, granulated sugar, and brown sugar until glossy.
  • Whisk in 2 eggs and 1 tsp vanilla. Stir in cocoa, flour, and salt until just combined. Fold in chocolate chips.
  • Spread batter in the pan. Bake 16–18 minutes until set at edges but still soft in center. Cool 10 minutes.
  • Boil a kettle for a water bath. Place a roasting pan on the middle rack.
  • Make the filling: Beat cream cheese on medium until smooth. Add sugar, cornstarch, and a pinch of salt; beat to combine.
  • Mix in sour cream, Irish cream, and vanilla. Beat in 3 eggs one at a time on low, scraping the bowl as needed.
  • Pour filling over the warm brownie base. Set pan in the roasting pan and add hot water halfway up the sides.
  • Bake 55–60 minutes until edges are set and center still jiggles slightly. Turn off oven; crack door and rest 1 hour.
  • Remove from water bath. Cool to room temperature, then chill until fully cold, at least 6 hours or overnight.
  • Make ganache: Heat cream until steaming. Stir in Irish cream. Pour over chocolate chips, rest 2 minutes, then whisk smooth.
  • Spread ganache over the chilled cheesecake. Chill 20–30 minutes to set.
  • Whip cold cream with powdered sugar to soft peaks, if using. Unmold cheesecake, slice, and garnish with whipped cream.

Notes

Variation: Add 1/2 tsp instant espresso to the brownie batter for a mocha twist, or swap semisweet chips for dark chocolate. Storage: Refrigerate tightly covered for up to 4 days; freeze slices without ganache for up to 2 months, then add ganache after thawing.
This recipe is an original creation inspired by classic Decadent Irish Cream Brownie Cheesecake flavors. All ingredient ratios and instructions are independently developed.