Irish Coffee Cheesecake

Cheesecake in any form makes a tremendous dessert, but when you add cocoa, fresh brewed espresso, ground coffee beans, and your favorite Irish cream liqueur, it sets a new standard. This elegant cheesecake is appropriately rich, balanced in flavor, and easily one of our favorites.

Love it!
Irish Coffee Cheesecake


  1. 1 cup all-purpose flour
  2. 1 Tablespoon ground coffee beans
  3. 1 Tablespoon cocoa
  4. ⅓ cup sugar
  5. ½ cup (1 stick) Challenge Butter
  6. 1 egg yolk


  1. 3 packages Challenge Cream Cheese, softened (8 ounce packages)
  2. 1¼ cups sugar
  3. 2 Tablespoons all-purpose flour
  4. 1½ Tablespoons ground coffee beans
  5. 4 eggs
  6. ¾ cup sour cream
  7. ½ cup Irish cream liqueur
  8. ¼ cup brewed espresso coffee
  9. Optional grated chocolate curls and/or chocolate espresso beans for garnish


  1. 1

    Preheat oven to 375°F.

  2. 2

    Combine flour, 1 Tablespoon ground coffee beans, cocoa, and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until evenly moistened. (Mixture will appear rather dry.)

  3. 3

    Spread mixture evenly in a 10-inch springform pan with 3 inch sides; then press firmly over the bottom of the pan and half way up the sides. Bake 8 minutes. Set aside.


  1. 1

    Preheat oven to 450°F.

  2. 2

    In a large bowl combine cream cheese, sugar, 2 tablespoons flour and 1½ tablespoon ground coffee beans; beat until well blended.

  3. 3

    Add eggs one at a time, mixing well after each addition. Blend in sour cream, Irish cream liqueur, and brewed espresso coffee.

  4. 4

    Pour filling into prepared crust. Bake at 450°F for 10 minutes.

  5. 5

    Reduce oven temperature to 250°F and continue baking for 50 to 55 minutes or until top is browned, edges have puffed; and the center is still slightly moist and jiggles when the pan is tapped.

  6. 6

    With a knife loosen cake from rim of pan. Cool completely before unmolding.

  7. 7

    Cover and refrigerate at least six hour before serving. If desired, garnish top with chocolate curls or chocolate espresso beans.

Source: Challenge Home Economist


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This is a very tasty cheesecake. It is strong on the coffee flavor, so if you like coffee you'll like this cheesecake.



This cheesecake was super delicious! I think next time I'll try it on a chocolate crust to enhance the coffee flavor. Yum!



This was an EXCELLENT cheesecake! However, I used 2 cups of sugar in the cheesecake. To adjust the coffee flavor, sprinkle grounds into the batter, and taste. Repeat until it has enough coffee flavor. You can also do this with the sugar, I thought it needed more to offset the bitter taste of coffee.

I didn't end up using the crust because I didn't like the taste, instead I used a graham cracker crust and added chocolate and coffee beans to it.

Don't forget to use a water bath for your cheesecake so it turns out perfectly!



Deliciousness, all around. I used a graham cracker crust recipe and added cocoa and ground coffee beans, also added about a teaspoon of kahlua when adding the melted butter. So good!



I made two of these Irish Coffee Cheesecakes for my daughter-in-law's 40th birthday party and they were a big hit! I did one exactly as per your instructions and it cracked pretty badly, so I water bathed the other one and it took a lot longer to bake, but this one came out perfectly. I ground my own coffee beans finely for the coffee added. In addition, I whipped some heavy cream and sweetened it very lightly with powdered sugar and added a bit of pure vanilla and put that on top of both of the cheesecakes so they would match and garnished them with chocolate covered espresso beans and they both looked beautiful! I was very happy I made them for her as everyone who tasted them loved them. :-)



SO good! If you love coffee, you'll love this cheesecake. It was a huge hit for Thanksgiving dessert! I'll definitely be making this one again.



Gonna have to make, love my cheesecakes .



So easy and so good. Like the posts above I changed a few things around and had no problems. Put a pan of water in the oven rather than a true bath and had no cracks. Great recipe!