Instant Pot Irish Cream Cheesecake
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I told myself that I would stop making cheesecakes. I wanted to mean it. Then I had the idea to make this Instant Pot Irish Cream Cheesecake to celebrate St Patrick’s Day, and I just couldn’t stop myself. This is very similar to my Instant Pot Espresso Cheesecake, but with Baileys added to the filling instead of espresso. I also experimented with a new chocolate crust, and I am quite happy with the results.
Make the Crust
I decided to try a new crust recipe this time, and wow, I think this is my new go-to chocolate crust. The base of this crust is Oreo cookies… whole Oreo cookies… cream filling and all. It is sweet, but somehow not too sweet, and holds together better than with just butter to bind it.
Place the whole Oreos into a food processor, and grind until they are crumbs. Transfer them to a bowl and mix in the melted butter. If the mixture seems too dry, you can add another tablespoon of butter, but 3 tbsp was perfect when I did it.
Grease and line a 7 Inch Springform Pan. Dump the crust mixture into the pan, and press into an even layer. Place the crust into the freezer to chill for at least 10 minutes while you make the filling.
Make the Filling
Beat softened cream cheese and sugar until light and fluffy. Add the Greek yogurt/sour cream and Irish cream liqueur, and mix until it is all blended in. Next, add the vanilla extract, followed by the eggs, one at a time. Mix until just incorporated.
Pour the filling mixture into the chilled crust. Tap the crust on the counter to bring any air bubbles to the surface, and pop them with a fork or toothpick.
Cook the Cheesecake
Cover the cheesecake with foil. Place 1 1/2 cups of water in the bottom of the Instant Pot, and place in the trivet. Using the handles of the trivet, or a silicone bakeware sling, carefully lower the cheesecake into the pot. Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 40 minutes.
When the time is up, allow to naturally pressure release for 10 minutes before venting. Remove the foil and allow the cheesecake to cool at room temperature for an hour. Run a sharp knife around the edge of the pan, and place the cheesecake in the fridge to chill for at least 4 hours.
Make the Ganache
Place the chocolate chips and cream in a microwave-safe bowl. Microwave for 25 seconds, and then whisk to melt the chocolate. If all of the chocolate is not melted after 1 minute or whisking, microwave for an additional 10 seconds and whisk again.
Allow the melted ganache to cool slightly before pouring over the chilled cheesecake. I spread the ganache down the sides of the cake as well for this version. Put the Instant Pot Irish Cream cheesecake back into the fridge to set the ganache before serving. Dust with cocoa powder if desired.
Enjoy!
Instant Pot Irish Cream Cheesecake
Equipment
- Instant Pot
- Food processor
- 7 inch springform pan
- Hand or stand mixer
Ingredients
- 20 whole Oreos
- 3 tbsp unsalted butter melted
- 16 oz cream cheese room temperature
- 1/2 cup sugar
- 1/4 cup greek yogurt or sour cream
- 1/4 cup Baileys liqueur
- 1 tsp vanilla extract
- 2 eggs room temperature
For the Ganache
- 1 cup chocolate chips semisweet or dark
- 1/2 cup heavy cream
- cocoa powder for dusting (optional)
Instructions
- Put the whole Oreos into food processor until they are crumbs. Transfer to bowl and mix in the melted butter.
- Grease a 7 inch springform pan and place a circle of parchment paper in the bottom. Dump the crust mixture into the pan and press down into an even layer. Chill in freezer for at least 10 minutes while you prepare the filling.
- Beat the cream cheese and sugar until light and fluffy. Add the yogurt/sour cream and the Baileys, and beat until thoroughly combined. Mix in the vanilla extract, followed by the eggs, one at a time.
- Transfer filling to chilled crust and tap the pan on the counter to bring any air bubbles to the surface, and pop with a fork or toothpick. Cover with aluminum foil.
- Put 1 1/2 cups of water in the Instant Pot. Place a trivet in the bottom, and carefully lower the cheesecake into the pot, either with the trivet handles or a silicone bakeware sling.
- Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 40 minutes.
- When the time is up, allow to naturally pressure release for 10 minutes before venting. Allow cheesecake to cool at room temperature for an hour, then run a sharp knife around the edge of the pan. Refrigerate for a minimum of 4 hours.
For the Ganache
- Combine chocolate chips and cream in a microwave safe bowl (or can use double boiler method). Microwave for 25 seconds. Whisk for one minute, or until all the chocolate is melted. If all the chocolate is not melted, microwave for another 10 seconds and whisk again.
- Pour over chilled cheesecake, and return to the refrigerator to set the ganache. Dust with cocoa powder, if desired.
