Gluten-Free Irish Whiskey Cheesecake

A friend gave me this recipe and I have ben making it for years. It is perfect for St Patrick's day. It's great just after chilling, but tastes best after mellowing in the fridge for 1 to 2 days.

Prep Time:
1 hrs
Cook Time:
55 mins
Additional Time:
1 day
Total Time:
1 day 1 hrs 55 mins
10 servings


Oatmeal Crust:

  • 6 ounces gluten-free oatmeal cookies

  • 1 tablespoon firmly packed dark brown sugar

  • ¼ teaspoon ground cinnamon

  • 3 ½ tablespoons very cold unsalted butter, cut into 1/2-inch cubes

Coffee Filling:

  • 24 ounces cream cheese, at room temperature

  • 1 cup firmly packed dark brown sugar

  • 2 ½ tablespoons firmly packed dark brown sugar

  • 4 eggs, at room temperature

  • 2 tablespoons coffee-flavored liqueur (such as Kahlua®)

  • 2 teaspoons coffee-flavored liqueur (such as Kahlua®)

  • ½ teaspoon vanilla extract

  • 5 teaspoons instant espresso powder

  • 7 tablespoons Irish whiskey


  • ¾ teaspoon instant espresso powder

  • ½ teaspoon white sugar

  • 1 tablespoon heavy whipping cream

  • 1 ½ cups chilled heavy whipping cream

  • 2 tablespoons white sugar

  • 10 chocolate-covered espresso beans, or as desired


  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan. Wrap the pan in a double layer of heavy duty aluminum foil, securely wrapping it around the pan.

  2. Combine cookies, 1 tablespoon dark brown sugar, and cinnamon in a food processor; finely grind. Add butter and process until crumbs hold together. Press mixture into the prepared pan, covering the bottom and extending 1 1/2 inches up the sides.

  3. Bake crust in the preheated oven until crust darkens slightly, about 8 minutes. Remove from the oven. Let crust cool completely, about 30 minutes.

  4. Preheat the oven to 325 degrees F (165 degrees C).

  5. Blend cream cheese and sugar in a food processor until smooth, scraping down sides of bowl occasionally. Mix in 1 egg, 2 tablespoons plus 2 teaspoons coffee liqueur, and vanilla extract. Dissolve espresso powder in Irish whiskey in a large bowl. Stir in cream cheese mixture. Whisk in remaining eggs 1 at a time. Pour filling into the cooled crust.

  6. Place the filled springform pan into a large, deep baking pan. Add 1 inch of hot water to the outer pan.

  7. Bake in the hot oven until outer 2 inches of cake are firm and slightly puffed, about 45 minutes; center will appear moist and edges may crack slightly. Remove springform pan from the water and place on a wire rack; let cool to room temperature, about 1 hour. Refrigerate cake in the pan until well chilled, about 2 hours more. Cover pan with plastic wrap and let cake mellow for 1 to 2 days.

  8. Dissolve espresso powder and 1/2 teaspoon sugar in 1 tablespoon cream in a small bowl. Beat 1 1/2 cups chilled cream and 2 tablespoons sugar together in a large bowl until soft peaks form. Fold in espresso mixture. Remove plastic wrap and pan sides from the cake. Serve topped with the whipped topping and garnished with chocolate-covered espresso beans.

Cook's Notes:

You can use gingersnap cookies in place of oatmeal cookies; if so, leave out the cinnamon.

Use any brand coffee liqueur you like.

Nutrition Facts (per serving)

678 Calories
48g Fat
48g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 678
% Daily Value *
Total Fat 48g 61%
Saturated Fat 28g 141%
Cholesterol 202mg 67%
Sodium 314mg 14%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 3%
Total Sugars 37g
Protein 10g
Vitamin C 0mg 2%
Calcium 120mg 9%
Iron 2mg 11%
Potassium 224mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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