Irish Cream Cheesecake with Walnut Streusel
This delightful Irish Cream Cheesecake with Walnut Streusel is a perfect balance of creamy texture and nutty crunch, creating a dessert that's both indulgent and satisfying.
Equipment
- 1 Pressure cooker for cooking cheesecake
- 1 Springform pan 9-inch, for shaping the crust
Ingredients
Main ingredients
- &D cup brown sugar this gives the streusel its rich sweetness
- 1 cup chopped walnuts very fine
- 2 cups all-purpose flour gotta hold that crunchy topping together
- 1 cup unsalted butter melted
- Handful halved walnuts for sprinkle on top
- 4 eggs these gonna make your cheesecake luscious and stable
- 24 oz cream cheese softened at room temp
- 1 cup sugar sweetens the cheesecake to just right
- 2 tablespoon Irish Cream plus 2 teaspoon Irish Cream
Instructions
Instructions
- First up, you gotta preheat your oven to 350 degrees Fahrenheit if you're finishing the streusel topping there. We'll get back to that in a minute.
- In a bowl, mix melted butter, brown sugar, and finely chopped walnuts. Stir in the flour till everything's blended and a bit crumbly. Press half of this into your 9-inch springform pan – that's gonna form the crust.
- Next, grab a big bowl and beat your cream cheese with sugar until it's smooth and dreamy. Then crack in those eggs one at a time, mixing well after each so there's no lumps or air bursts.
- Pour in the Irish Cream and vanilla extract. Stir gently till it's all one velvety mix. Pour this over your crust in the pan.
- Sprinkle the rest of your walnut streusel topping right over the cream cheese mix, don’t be shy with it. Pop it in the oven for about 30 minutes or till the center looks set and the top turns a little golden.
- Once out, you gotta cool it at room temp before sliding it into the fridge for at least 4 hours. Trust me on this, it lets everything firm up right where it should.
Notes
Enjoy the beautifully finished slice of Baileys Irish Cream cheesecake with crunchy walnut streusel topping.