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Slice of cheesecake, covered in chocolate sauce, on plate next to a small bottle of Bailey's.
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Instant Pot Bailey's Irish Cream Cheesecake

A dense, silky cheesecake flavored with Bailey’s Irish Cream and cooked in the Instant Pot for an easy, reliable finish. Built on a chocolate cookie crust and topped with rich chocolate ganache.
Course Dessert
Cuisine American, Irish
Prep Time 20 minutes
Cook Time 40 minutes
Cooling 7 hours
Total Time 8 hours
Servings 12
Calories 266kcal
Author Gary White

Ingredients

For the Crust

  • 12 chocolate sandwich cookies 135g
  • 2 Tbsp. butter melted
  • ½ tsp. instant coffee optional

For the Cheesecake Filling

  • 16 oz. cream cheese softened to room temperature
  • ½ cup sugar
  • 1 Tbsp. cornstarch
  • 2 eggs room temperature
  • 50 ml Bailey's Irish Cream
  • 1 tsp. vanilla extract

For the Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • 1 tsp. instant coffee
  • ½ tsp. hot water

Instructions

Make the Crust

  • Place the chocolate sandwich cookies (and optional instant coffee) in a food processor and process into fine crumbs.
  • Transfer the crumbs to a mixing bowl and stir in the melted butter.
  • Press the crumb mixture firmly into a 7 x 3-inch push pan or 7-inch springform pan.
  • Place the pan in the freezer while you make the filling.

Make the Filling

  • In a large mixing bowl, whisk together the sugar and cornstarch.
  • Add the softened cream cheese and blend until smooth.
  • Add the eggs one at a time, mixing just until incorporated after each one.
  • Add the Bailey’s and vanilla, then mix just until combined.
  • Remove the crust from the freezer and pour in the batter.
  • Cover the pan tightly with foil.

Pressure Cook

  • Add 1 ½ cups water to the Instant Pot and place a 3-inch trivet inside.
  • Set the cheesecake pan on the trivet.
  • Lock the lid and cook on High Pressure for 40 minutes.
  • When the cook time ends, let the pressure release naturally.
  • Carefully remove the cheesecake from the pot and remove the foil.
  • Let it cool at room temperature for about 1 hour.
  • Run a thin knife around the edge, then refrigerate for at least 6 hours, preferably overnight.

Make the Ganache

  • Once the cheesecake is fully chilled, mix the instant coffee with the hot water until smooth.
  • Place the chocolate chips in a small bowl.
  • Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips.
  • Add the coffee mixture and let it sit for about 30 seconds.
  • Whisk until smooth.
  • Let the ganache cool to room temperature, then pour the desired amount over the chilled cheesecake.
  • Return the cheesecake to the refrigerator for 10-15 minutes to allow the ganache to set before unmolding.

Unmold and Serve

  • If using a push pan, place the center on a sturdy glass or can and gently push the outer ring down.
  • If using a springform pan, release and remove the outer ring.
  • Slice with a warm knife for the cleanest cuts.

Notes

  • Room temperature cream cheese really matters here. Cold cream cheese will leave lumps in the batter.
  • Room temperature eggs help the filling come together more smoothly.
  • Do not overmix after adding the eggs.
  • Cover the pan with foil before pressure cooking.
  • Natural release only.
  • Tap the filled pan gently on the counter to release bubbles before cooking.
  • The instant coffee in the ganache deepens the chocolate flavor without making it taste like coffee.
  • For a gluten-free version, use gluten-free chocolate sandwich cookies.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze without the ganache for up to 2 months.

Nutrition

Calories: 266kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 204mg | Potassium: 102mg | Sugar: 15g | Vitamin A: 610IU | Calcium: 44mg | Iron: 1.3mg