Recipes // Desserts // Irish Coffee Cheese Cake

Irish Coffee Cheese Cake


By Dede Wilson

Makes 12 muffins



  • 2 cups finely ground shortbread cookie crumbs (such as Nabisco Lorna Doone)
  • ¼ cup (1/2 stick) unsalted butter, melted


  • 24 ounces (three, 8-ounce packages) cream cheese, at room temperature, softened
  • 1¼ cups sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, at room temperature
  • 1/2 cup Irish whiskey
  • 2 tablespoons instant espresso coffee

Topping (optional)

  • Sweetened whipped cream
  • Pastry bag
  • Star tip
  • Chocolate covered espresso beans


  1. Position rack in center of oven. Preheat oven to 350°F. Coat the inside of a 9-inch springform pan with nonstick spray; set aside.
  2. For the Crust: Stir the cookie crumbs and melted butter together in a small bowl and then press into bottom of prepared pan in an even layer.
  3. Bake crust for about 15 to 20 minutes or until it is just beginning to color and turn light golden brown. Cool on rack while you prepare the filling. Increase oven temperature to 450°F.
  4. For the Filling: In stand mixer bowl fitted with flat paddle, beat the cream cheese until very smooth on a medium-high speed. Add sugar gradually and keep beating until smooth and creamy. Beat in flour then add eggs one at a time, beating well after each addition and scraping down the bowl once or twice. Beat in cream. Combine the instant espresso and the whiskey in a small bowl (or right in measuring cup) and stir until the coffee is dissolved. Beat into batter until everything is completely mixed and texture is smooth. Pour filling into prepared crust and bake for 10 minutes.
  5. Reduce oven temperature to 250°F and continue baking for 35 minutes…check….40 to 50 minutes. The edges might have puffed and risen a litter and begun to brown but the center will still look moist; that’s okay. Cool pan on rack until cool then refrigerate overnight.
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