Look at the layers
This is a fun cheesecake for Saint Patrick’s day. Make sure to use homemade Irish cream. You may need to use food coloring for the espresso layer if it does not get dark enough.
Layered Irish Cheescake
For crust
- 9 oz chocolate graham crackers
- 3 tbsp sugar
- 6 tbsp melted butter
For espresso layer
- 16 oz cream cheese warm
- 1/2 cup sugar
- 1 tsp vanilla
- 1/8 cup fresh espresso
- 1 tsp espresso grounds
- 2 eggs
For Irish cream layer
- 16 oz cream cheese warm
- 1/2 cup sugar
- 2 eggs
- 1/4 cup Irish cream
Grease a 9″ springform pan with butter, flip the bottom upside down and cover with parchment paper. Crush cookies and mix with butter. Pour butter over and pack into base of pan. Bake at 350 degrees for 10 minutes then remove from oven and let cool. Meanwhile mix the espresso cheese layer. Start by whipping the sugar and cheese together until smooth, then add 1 egg at a time and mix well, then the vanilla and grounds and finally the espresso. If it does not get dark enough add food coloring to desired tone. Pour into pan and let set for 15 minutes. Make the Irish cream layer and pour carefully on top so that it sits on the layer below without mixing. Bake at 350 degrees for an hour, then turn off stove and let sit another hour without opening the oven. Then let it cool completely before refrigerating at least 4 hours or up to 24.
