4ouncescream cheeseroom temperature for at least one hour
2 ½teaspoonsBaileys Irish Cream
½teaspoonpure vanilla extract
1 cupheavy cream
1ouncewhite chocolatefor garnish curls
1 ouncemilk chocolatefor garnish curls
Baileys Irish Creamfor drizzling
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Prepare an 8 X 8-inch baking pan by lining it with parchment.
Melt the butter in a medium microwavable safe bowl for 30 seconds. If not completely melted, microwave for additional 10 second intervals and stir.
In a food processor, pulse the shortbread cookies until they are fine crumbs.
Add the cookie crumbs to the bowl of butter and mix well.
Place the crumb mixture into the prepared pan, patting down into an even layer. Place into the freezer for a minimum of 30 minutes to set.
In a medium bowl, combine the pudding mix, 1 1/4 cups milk and Baileys Irish Cream. DO NOT add the amount of milk called for on the package - the pudding needs to be a thicker consistency. Place into the refrigerator to chill for at least 20 minutes.
In a mixing bowl, beat the 4 ounces of cream cheese, 1/3 cup confectioners' sugar, 2 ½ teaspoons Baileys Irish Cream, and 1/2 teaspoon vanilla. Beat until smooth and creamy. Transfer to a small bowl and clean out the mixer (unless you have a second mixing bowl).
In the cleaned or second mixing bowl, beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand.
Add the cream cheese mixture by distributing it in thirds around the bowl. Beat until stiff peaks are formed. Place into refrigerator until ready to use.
Irish Cream Cheesecake
In a mixing bowl, beat the 8 ounces cream cheese until smooth. Scrape down the sides of the bowl, and add the 1/2 cup confectioners' sugar, 2 teaspoons Baileys Irish Cream, and 1 teaspoon vanilla. Beat again until smooth.
With a rubber spatula, gently mix 1 cup of the Whipped Cream. Mix until combined.
Place dollops of cheesecake onto the cookie crust, and with an offset spatula, spread evenly.
Layer dollops of pudding over the cheesecake layer, and spread gently to the edges of the pan.
Cover the pudding completely with the remaining whipped cream.
Place into refrigerator and refrigerate overnight or a minimum of 8 hours.
Before serving, garnish with white and milk chocolate curls, and a drizzle of additional Baileys Irish Cream, if desired.
*NOTE: Contains alcohol - to be consumedonly by adults over the age of 21.