Fudgy chocolate layer topped with an silky smooth Irish cream cheesecake, this decadent cookie dough cheesecake is the best of both worlds!
I love Irish cream! There’s nothing Irish about me, nor am I a liquor drinker, but comes St. Patrick’s day and I’m all giddy to add this whiskey flavored liqueur to some baked goods!
Last week I was making a list with St Patrick’s related desserts I would like to try, and hopefully share the recipes with you. I don’t know about others but I find it really hard narrowing down the choices, especially when it comes to holiday baking. There are SO many amazing recipes I would love to try. Probably I would, had I someone to clean the kitchen after me. Since I’m one (wo)man team, I had to remove some of the recipe ideas from my list. There’s always next year, right?
But you know what, I’m so happy I left this Irish cream cookie dough cheesecake on the list! If you love Irish cream, this cheesecake is for you!
This irresistible Irish cream cookie dough cheesecake has two layers – but you already guessed that by its name. I already have two brownie bottom cheesecake recipes on my blog, so this time I tried something different. Instead of making a brownie layer I used 1 package of refrigerated Pillsbury hot fudge brownie cookie dough.
Since the cookie dough it’s rich and chocolate-y, I knew it was the perfect accompaniment to my silky irish cream flavored cheesecake.
To make it a self decorated cheesecake I reserved some cookie dough and crumbled it on top of the cheesecake layer. If you don’t want that, you can use the entire package of the cookie dough on the bottom of the pan.
Although I’m a chocolate girl at heart, you probably know by now cheesecake is my favorite dessert. My dears, this Irish cream cheesecake is Ah-mazing! I love the addition of the liqueur. There is just a hint of whiskey in the background, and the other flavors in the Baileys are really complemented by the cream cheese and the fudgy brownie layer.
Of course, you can use your favorite liqueur, if you do not have Irish cream (Amaretto, coffee liqueur or even creme de menthe).
Are you looking for other St Patrick’s day recipes? Today I’m joining some of my friends to share holiday related recipes with you. All are very easy to put together and all start with a refrigerated product from Pillsbury. Check them out
Irish Cream Cookie Dough Cheesecake by Roxana’s Home Baking
Rainbow Sugar Cookie Pops by Julie’s Eats and Treats
Mint Chocolate Chip Cookies by Shugary Sweets
Mint Chocolate Cream Pies by Mom on Timeout
Biscuit Topped Beef and Guinness Pie by French Press
Reuben Pizza Roll by I Wash, You Dry
Chicken Pot Pie Crescent Braid by Wine & Glue
Corned Beef Biscuit Sliders by Foodness Gracious
Rainbow Cookie Tarts by Something Swanky
Rainbow Palmiers by Crazy for Crust
Irish Cream Chocolate Coconut Cookies by Inside BruCrew Life
- 1 package (14 oz) refrigerated Pillsbury hot fudge brownie cookie dough
- 2 packages (8 oz each) cream cheese
- 3/4 cup sugar
- 1/3 cup Irish cream liqueur
- 2 eggs
- 1/2 cup Greek yogurt
- 3 tablespoons all purpose flour
- Heat the oven to 350F.
- Remove the cookie dough from the package, reserving 3 cookies.
- Press the remaining 9 cookies on the bottom of a 9" springform pan. Set aside.
- In a mixing bowl, with the paddle attachment on, beat the cream cheese and sugar until smooth. Blend in the liqueur followed by the eggs, one at a time, mixing just enough to incorporate.
- Beat in the Greek yogurt and gently fold in the flour.
- Pour the cheese filling over the cookie dough crust.
- Crumble the remaining cookie and add them on top of the cheesecake layer.
- Place the pan in the preheated oven and bake for 50 minutes to 1 hour. Turn the oven off, slightly open the door and let the cheesecake cool down while still in the oven.
- Chill in the refrigerator for 1-2 hours before serving.
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