Gluten-Free Irish Whiskey Cheesecake

This Irish whiskey cheesecake is the perfect gluten-free dessert for any St. Patrick's Day party or brunch.

• Preparation Time: 60 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 55 mins
• Calories: 678 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon heavy whipping cream
• 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
• 4 eggs, at room temperature
• 1 cup firmly packed dark brown sugar
• 6 ounces gluten-free oatmeal cookies
• 1 tablespoon firmly packed dark brown sugar
• 24 ounces cream cheese, at room temperature
• 2 teaspoons coffee-flavored liqueur (such as Kahlua®)
• 5 teaspoons instant espresso powder
• 7 tablespoons Irish whiskey
• 10 chocolate-covered espresso beans, or as desired
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon white sugar
• 3.5 tablespoons very cold unsalted butter, cut into 1/2-inch cubes
• 2.5 tablespoons firmly packed dark brown sugar
• 0.75 teaspoon instant espresso powder
• 1.5 cups chilled heavy whipping cream

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan. Wrap the pan in a double layer of heavy duty aluminum foil, securely wrapping it around the pan.

Step 3

Combine cookies, 1 tablespoon dark brown sugar, and cinnamon in a food processor; finely grind. Add butter and process until crumbs hold together. Press mixture into the prepared pan, covering the bottom and extending 1 1/2 inches up the sides.

Step 4

Bake crust in the preheated oven until crust darkens slightly, about 8 minutes. Remove from the oven. Let crust cool completely, about 30 minutes.

Step 5

Blend cream cheese and sugar in a food processor until smooth, scraping down sides of bowl occasionally. Mix in 1 egg, 2 tablespoons plus 2 teaspoons coffee liqueur, and vanilla extract. Dissolve espresso powder in Irish whiskey in a large bowl. Stir in cream cheese mixture. Whisk in remaining eggs 1 at a time. Pour filling into the cooled crust.

Step 6

Place the filled springform pan into a large, deep baking pan. Add 1 inch of hot water to the outer pan.

Step 7

Bake in the hot oven until outer 2 inches of cake are firm and slightly puffed, about 45 minutes; center will appear moist and edges may crack slightly. Remove springform pan from the water and place on a wire rack; let cool to room temperature, about 1 hour. Refrigerate cake in the pan until well chilled, about 2 hours more. Cover pan with plastic wrap and let cake mellow for 1 to 2 days.

Step 8

Dissolve espresso powder and 1/2 teaspoon sugar in 1 tablespoon cream in a small bowl. Beat 1 1/2 cups chilled cream and 2 tablespoons sugar together in a large bowl until soft peaks form. Fold in espresso mixture. Remove plastic wrap and pan sides from the cake. Serve topped with the whipped topping and garnished with chocolate-covered espresso beans.