If a shot of Bailey’s Irish Cream is good, this cheesecake just has to be better. Or, why not have a slice of cheesecake and the shot of Bailey’s Irish Cream? Then, you’ve really nailed the luck of the Irish.
Baileys Irish Cream Cheesecake
16 vanilla wafers or gingersnaps, crushed
3 tablespoons unsalted butter
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
2 cups heavy whipping cream
3/4 cup Bailey’s Irish Cream
1/4 ounce envelope unflavored gelatin
1 cup boiling water
For Crumb Crust: Preheat oven to 350 degrees. In a small bowl, combine the cookie crumbs and melted butter. Press the crumb mixture onto the bottom and up around the sides of a 9-inch round springform pan. Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack. Turn off oven.
For Filling: In a large bowl, combine the cream cheese and powdered sugar and beat until smooth with an electric mixer. Add the cream and beat for 3 to 4 minutes, or until smooth. Stir in the Baileys. In a small bowl, combine the gelatin and boiling water. Stir until the gelatin is completely dissolved, about 5 minutes. Stir the gelatin into the cream cheese mixture. Pour the filling over the biscuit crust. Refrigerate for 3 to 4 hours, or until firm.