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It’s here….100 posts.

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This Irish Coffee Cheesecake has an oatmeal cookie crust, Irish coffee cheesecake filling, topped with a brown sugar coffee sour cream layer.

It’s hard for me to imagine getting to this point.

I remember seeing a food blog(sadly I don’t remember which blog).

I dragged my poor hubby(the computer nerd) out to my computer, pointed to the screen and said, “I want to do that.”

And so it began….badly.

I wrote the first couple of days and that was about it.

I wasn’t inspired, I had no camera and I had no direction.

So I went out and got a camera, the cheapest one I could find($100) that I liked.

While I still lack direction the overall theme for the most part is to take food(mostly baked goods) and make it accessible to the average baker.

Honestly, I could do many more complicated things.

I have the schooling, and though it is beautiful(truly works of art) I know that none of my friends would ever go out and make it.

What good does that do me if my food is pretty but only a few could go and replicate it.

I want to inspire people to go to their kitchen and bake!

Now I realize from time to time I do make some stuff that people are not going to go out and do but for the most part I strive to make it possible for almost anyone to make.

Deciding what to make for my 100 post was really hard.

I thought of making a beautiful, complicated dessert by one of my all time favorite chefs Marcel Desaulniers.

But that would have defeated my whole everyone can make it thing I was just rambling on about.

I decided that I should make something that is a recipe of my own.

For those who read this on a regular basis know that I love cheesecake and that I had the great idea that if I worked in a bakery and made cheesecakes that I would get sick of them.

As I pointed out before all that did was just fueled my creativity to make different types of cheesecakes.

This is one of those cakes from that time…. Irish Coffee Cheesecake.

I’ve said before and I will say it again, I’m not the biggest fan of graham cracker crust, so I usually try to come up with something that compliments the flavor of the cheesecake.

For this one I chose a oatmeal cookie crust.

This cheesecake definitely has punch and you know it is IRISH coffee.

Last but not least…It’s a great time to order my cookbook.

Want More Cheesecake Recipes?

Chocolate Chip Cookie Dough Cheesecake

Cinnamon Roll Caramel Apple Cheesecake

Caramel Corn Cheesecake

Vanilla Chai Latte Cheesecake

Monkey Bread Cheesecake

Irish Coffee Cheesecake

Irish Coffee Cheesecake

Ingredients

  • For the Crust:
  • 6 oz oatmeal cookies
  • 3 TBSP brown sugar
  • 1 tsp cinnamon
  • 3 oz butter
  • For the Filling:
  • 2lbs 6oz cream cheese
  • 2 1/2 cups brown sugar
  • 3 TBSP flour
  • 5 eggs
  • 2 egg yolks
  • 5 TBSP whiskey
  • 3 TBSP Irish Cream Liqueur (like Baileys)
  • 2 TBSP coffee extract
  • For the Topping:
  • 1 1/2 cups sour cream
  • 3 TBSP brown sugar
  • 1 tsp coffee extract

Instructions

  1. For the Crust:
  2. Place cookies in a food processor.
  3. Grind to make crumbs.
  4. Add in remaining ingredients.
  5. Process to blend.
  6. Pat crust mixture into a 10 inch springform cake pan.
  7. Bake at 325F for 5-7 minutes.
  8. Set aside.
  9. For the Filling:
  10. Cream the cheese on medium speed until very soft and creamy.
  11. With the mixer running, add the sugar.
  12. Beat until well combined.
  13. Stop the mixer and scrape down the bowl.
  14. On low speed add the flour.
  15. Then add the eggs one at a time, stopping the mixer before adding each egg so that shell does not get into the batter.
  16. Scrape down the bowl at least twice while adding the eggs.
  17. Add the liquors and the coffee extract. Scrape down the bowl.
  18. Pour the batter into the prepared crust and bake at 325F for 1 1/2 to 2 hours.
  19. For the Topping:
  20. Combine all the ingredients.
  21. Spread on top of the baked cheesecake after it has come out of the oven and set for 10 minutes.
  22. Bake cheesecake again for 5-7 minutes.
© Peabody
 

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Comments

  1. Peabody,

    You are such a sweetheart! Am I ever glad that you did find out about food blogs and that you decided to start one. If you hadn’t, we wouldn’t be able to enjoy this beautiful blog and all of the incredible things you create and photograph (like this cheesecake)!

    Congratulations on your 100th post and here’s to many, many more!

    Reply

  2. Congrats on 100 posts! I LOVE you blog…such good pictures and recipes. Your cheesecakes are so tempting but I don’t have a springform pan, so I haven’t gotten to try any yet!

    Reply

  3. What a wonderful 100 post mile marker! I love this cheesecake! Irish cream and coffee – what a wonderful combo.
    I guess it should seem obvious but thanks for the coffee extract trick, I wouldn’t have thought of that.
    So glad you’re blogging!

    Reply

  5. Go, go, go! (PS I’m a new cook. When you say to put some coffee in a saucepan and reduce by half, is there any reason I can’t just put half in the saucepan and be done with it? Tee hee … ) Now onto 1000!

    Reply

  6. Believe me, your delicious recipes are not only fawned over, but replicated over and over in my family. My adult daughters and I are still talking about your homemade Pop-Tarts. You inspire us to mix, tweak, bake. Here’s to your next 100!

    Reply

  11. Congrats on your 100th! I am so happy you decided to start and keep up with you blog as I’m a huge fan.

    As always this cheesecake looks divine. I just had a bottle of coffee extract in my hands yesterday but put it back. Doh!

    Here’s to another 100! And then another 100! Oh.. and yet another 100! 😀

    xoxo

    Reply

  12. Oh my G!!!!! This cheesecake is whaouuu…amazing! It looks perfect and succulent! This blog is a cooking heaven! I can’t hardly believe I haven’t seen it before. Good to know it now!

    Reply

  13. I am so glad you are bloggin’. You have a wonderful site, the pictures and recipes are fabulous!
    I love cheesecake, this is a must try. Maybe a change for Thanksgiving.

    Reply

  17. Congrats on your 100th post. I’ve only just started reading your blog and I would have never guessed that you were so fresh and green to the blogging world. Congrats again and keep up the good work! :o)

    Reply

  21. It was so nice to read your post. I do appreciate that your desserts are things that most bakers would have the time and skill level to attempt. This is a great-looking cheesecake. Thanks for being a fantastic blogger!

    Reply

  22. Hurray Peabody!! You are a blogging inspiration and already have caused me to catch a mild case of baking fever. 🙂

    Thanks for being such a loyal reader of my blog – it really makes my day when I see your comments.

    Happy baking/cooking!

    Reply

  27. Congrats dear! Your blog is my all time favorite and everyday I visit it. Even though we live in different parts of the world I feel we share the same part of our heart. I have tried many recipes from u’re blog which my kids love. Keep going and All the very best!

    Reply

  28. your recipe for Irish Coffee Cheesecake looks absolutely fantastic,I love Bailey’s irish cream,this is a must make,also
    love-love-love your site,everything is so yummy looking

    Reply

  29. Hi,
    This cheesecake looks absolutely scrumptious…BUT, it isn’t the recipe for the link I clicked on, which was “Coconut Pecan Cookies”! Just thought you might want to know….

    Reply

  30. Looking forward to making this for my fam! I’m going to up the Bailey’s and omit the whiskey cause my youngin’ LOVES Bailey’s.
    Can you clarify on the cream cheese? Do you mean 2 lbs PLUS 6 oz cheese?
    Thanks!
    DanielJ

    Reply

  32. Hello I see in some comments about making the coffee extract by reducing..how exactly is that done? I want to make this tomorrow and can’t find coffee extract and don’t have time to wait for Amazon. Do you simply just pour coffee into a sauce pan and reduce until it’s gone halfway and thickened?

    Reply

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