Happy Monday!! How was your weekend guys? Was it warm in your parts of the world?

It’s still winter here in Upstate NY but it felt like spring this weekend with temperatures up to 60 degree!! 60!! It was amazing and we took advantage of it and spent some time walking outside. The rest of the weekend was relaxing and ended it with the Oscars last night. Did you watch it? Any favorite outfits? I had a few like Charlize Theron, Lady Gaga (that pants/dress combo!!!), my girl Kerry Washington and Brie Larson that I loved but I was in and out of the room with bath time and bed time that I missed some of the red carpet. I wish I had a slice of this Irish Cream Cheesecake but it was all gone since I made it a few weeks ago.

St Patrick’s Day is just around the corner and for the non-Irish, it’s just a day for us to enjoy Irish booze and not be judged. For me that involves adding some booze to baked goods starting with this Irish Cream Cheesecake. It’s actually a no-bake mousse cheesecake sitting on a mint chocolate Oreo crust and topped with whipped cream and chocolate shavings. Yummy right? It’s an amazing recipe that you won’t want to me.

Because, you all love cheesecake so much, I tested this recipe on a few people (hubs, lab mates and friends) because I wanted to make sure the filling is creamy as possible. Modeled after my popular white chocolate cheesecake pie, I whisked together cream cheese and Irish cream. I love using Bailey’s, the original irish cream but you can use your favorite here. To the cream cheese mixture, I folded in freshly whipped heavy cream that makes this no-bake dessert airy and mousse-like. All of this is set on top of a mint chocolate crust that is crunchy. I am in love with this cheesecake and I hope you get to try it soon.

Here’s to a great week!

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Yield: 1 9-inch cheesecake

No Bake Irish Cream Cheesecake

This Irish Cream Cheesecake recipe is a no-bake dessert with a cream cheese filling, mint chocolate crust and heavy cream. Perfect for St Patrick's Day. 

Prep Time 30 minutes

Chill Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Crust:

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• 30 mint Oreos
• 5 tablespoons butter, melted

Filling:

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• 1 cup heavy whipping cream, cold
• 16 ounces cream cheese, softened
• 1/3 cup whole milk
• 2 teaspoons vanilla extract
• ¾ cup powdered sugar
• ¼ cup Irish Cream (I used Bailey's)

Topping:

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• ½ cup whipped cream
• Chocolate shavings

Instructions

For crust

Preheat your oven to 350 degrees F. Grease a KitchenAid® Nonstick 9″ Springform Pan and set aside. Combine the Oreos in the bowl of a food processor and pulse until finely ground. Drizzle the melted butter over the mixture and pulse until combined and the mixture looks like wet sand. Press into the bottom of the prepared Springform Pan. Bake the crust until set, about 10-12 minutes. Transfer to a rack and let cool completely.

For filling

Meanwhile, in the bowl of a KitchenAid® Stand Mixer, whisk the heavy cream on medium-high speed until soft peaks form. Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the cream cheese, milk and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar and Irish cream. Mix until combined. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated. Continue to fold in the rest of the whipped cream. Spoon the filling onto the crust and smooth the top.

Cover with plastic wrap and chill until set, about six hours or overnight, in your KitchenAid® Multi-Door Freestanding Refrigerator.

To serve, top with whipped cream, chocolate shavings, or curls.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Happy Monday friends! I have a sweet recipe for you today that has climbed to the top of my favorite list but I have to keep things short. I spent most of my Sunday sleeping … the whole time change messed with my clock and now I am FAR behind on my presentation that’s due tomorrow. I’m meeting with my dissertation committee members and I need to convince them I think I am ready to graduate. Hopefully they think so too!

OK this cheesecake. Seriously it does not get better than Irish Cream Cheesecake with a whole lot of whiskey caramel everywhere. It’s beyond delightful folks. A super creamy vanilla cheesecake, filled with your favorite irish cream (Bailey’s!!!) and swirled with caramel sauce spiked with the best Irish whiskey (Jameson). Best caramel in the world!!

If you do happen to NOT drink the whiskey caramel before making the cheesecake, don’t get scared to top the entire cheesecake with the caramel. It’s a good decision. And your friends, family or spouse will love you more this St Patrick’s Day. I know mine does!

I hope you try this cheesecake soon friends. I’m off to presentation land till tomorrow afternoon. Wish me luck!

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Yield: 9-inch cheesecake

Irish Cream Cheesecake with Whiskey Caramel

Prep Time 25 minutes

Cook Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

For Whiskey Caramel:

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• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cut up into cubes)
• ½ cup heavy cream
• 1 teaspoon fine sea salt (optional)
• 2 tablespoons Irish whiskey (or more to taste)

For Crust:

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• 15-20 Oreo Cookies
• 1 tablespoon granulated sugar
• a pinch of salt
• 5 tablespoons unsalted butter, melted and cooled

For Filling:

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• 3 8-ounce cream cheese blocks, softened at room temperature
• 1 cup granulated sugar
• ¼ cup Irish Cream
• 1 ½ tablespoon all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract (I used Rodelle Pure Vanilla Extract
• 3 large eggs, room temperature
• ¼ cup whiskey caramel (and more for topping)

Instructions

To Make Caramel Sauce:

1. In a medium saucepan, melt sugar over medium high heat. When sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking.
2. Once all the sugar is melted, stop whisking and let sugar get to a deep amber color. You can swirl the pan to mix. Keep your eye on the caramel, as it will easily burn at this stage.
3. Whisk in the butter and mix until completely melted. Remove pan from heat and gradually add in the heavy cream. Whisk until smooth. Whisk in the sea salt (if using) and whiskey. Transfer caramel immediately into a glass jar and let cool.

To Make Crust:

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan with two sheets of foil.
2. Using a food processor, pulse the cookies into a fine crumb. Add sugar, salt and melted butter and process until combined.
3. Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on crust to create and even layer.
4. Bake crust for 8-10 minutes. Let cool while you prepare the filing.

To Make Filling:

1. Reduce oven temperature to 325 degrees F.
2. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in Irish Cream, flour, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs one at a time, mixing each time until combined. Mix filling until smooth for an additional minute.
3. Pour half of the filling into the prepared spring-form pan with crust. Pour half of the whiskey caramel on top of the filling and swirl (I used a dinner knife to make the swirls). Pour the remaining cheesecake filling on top. Finally swirl the last half of the whiskey caramel on top.
4. Place spring-form pan into a much larger baking pan. Add hot water into the larger baking pan to reach half way up the side of your spring-form pan.
5. Bake cheesecake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
6. When ready to serve, top cheesecake with whiskey caramel.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Irish Cream Cheesecake with Whiskey Caramel appeared first on A Classic Twist.

It’s been a while since we did macarons around here folks. When I first started baking and had macarons on my baking bucket list, I was whipping up a batch almost every other week. But once I got comfortable with the techniques, I slacked a bit on these little delicious crunchies. Well not anymore!

The beauty about macarons (beyond their obvious adorable chic look) is that it is easy to experiment with flavors. Unlike making a giant cake and frosting it, it’s easy to combine two or three flavors in a tiny bite. I decided to make these Irish Cream macarons in honor of the upcoming St Patrick’s day celebrations which are in full swing in my city already.

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