In Good Taste Recipe: Bailey’s Irish Cream Cheesecake with Caramel Sauce

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Bailey’s Irish Cream Cheesecake with Caramel Sauce

Rich, creamy, and infused with Bailey’s Irish Cream, this recipe is topped with caramel sauce. It’s as indulgent as it gets! It is a holiday favorite of Shelley McDaniel.

Crust:

6 Graham crackers

¼ cup unsalted butter, melted

½ cup sugar

Filling:

24 ounces cream cheese at room temperature

7 tablespoons sugar

1 tablespoon all purpose flour

2 large eggs

¼ cup plus 2 tablespoons sour cream

¼ cup plus 2 tablespoons Bailey’s Irish Cream

1 teaspoon vanilla extract

Caramel Sauce:

¼ cup water

1 cup sugar

½ cup butter

½ cup heavy cream

1 teaspoon vanilla

Pinch of salt

To make the crust: Use a food processor to finely chop the graham crackers into crumbs. Add the butter and sugar and pulse until combined. Press the crumb crust into a 9 inch spring form pan. Bake crust at 350* for 8 minutes. Cool the crust on a rack, but do not turn off the oven.

For the filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth. Beat in the flour. Add the eggs, one at a time, beating until just combined. Mix in the remaining ingredients. Pour the filling into the crust. Bake for 10 minutes at 350* and then reduce the heat to 250*. Bake for 40 minutes longer. Cool the cake in its pan on a rack for ½ hour. Loosen the cake in the pan, cover the surface of the cake with plastic wrap, pressing the wrap onto the surface of the cake and refrigerate for 4 hours, or up to 3 days.

To make the caramel sauce: Dissolve the sugar in the water in a medium saucepan over medium high heat. Don’t let the mixture boil before all the sugar is dissolved. Once the sugar is completely dissolved, increase the heat and stir gently while the sugar syrup boils. When it turns deep amber colored, remove it from the heat and add ½ cup of butter, cut into pieces, stirring after each addition. Stir in ½ cup of heavy cream and continue stirring until the sauce is completely smooth. Remove from the heat and stir in 1 teaspoon of vanilla and a pinch of salt. Serve warm or at room temperature. The sauce will keep, refrigerated for up to one month.

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