Matthews 1812 House

Small batch gourmet treats… taste our family traditions
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Whiskey Cheesecake with Chocolate Bourbon Swirl

Whiskey Cheesecake with Chocolate Bourbon Swirl

Whiskey Cheesecake with Chocolate Bourbon Swirl

Serves: 10-12    Prep Time: 30 min     Bake Time: 1 hr 15 min

This whiskey cheesecake combines the richness of cheesecake, the caramel flavors of whiskey, a hint of smooth Irish cream liqueur, chocolate and bourbon! We used Jameson and Baileys for this recipe, but you can use the Irish cream and whiskey of your choice. This is a crowd pleaser- perfect for the cold winter months with a glass of bourbon. It's a beautiful cake that's easy to make. Follow our directions for a geometric chocolate swirl pattern, or use a knife to create your own more freeform pattern. The chocolate cookie crumble crust gives a crunch to the smooth creamy cheesecake, the chocolate bourbon swirl makes this an unusual dessert perfect for bourbon lovers. 


2   cups chocolate wafer cookie crumbs
6   Tb unsalted butter, melted and sightly cooled
2   Tb sugar

24  oz cream cheese, at room temp.
¾   cup sugar
4    eggs
  cup whiskey
2    Tb Irish cream liqueur
1    Tb vanilla extract
½   tsp salt
¼   cup Matthews 1812 House Chocolate Bourbon Sauce



Preheat oven to 325 degrees.

Tightly wrap a 10’’ springform pan with two layers of aluminum foil -
to prevent the water bath from seeping in. In a medium bowl, stir together the cookie crumbs, butter, and sugar until moistened and combined. Firmly press crust mixture into the bottom of your springform pan, and about halfway up the sides. Bake for 8 minutes and let cool.

Beat cream cheese on medium high for 1-2 minutes until fluffy. Add the sugar and beat until combined and fluffy. Add eggs one at a time, beating well. Add the whiskey, Irish cream liqueur, vanilla, and salt. Beat until combined, scraping down the sides, until few lumps remain. Pour filling into your cooled crust, and smooth out the top with a spatula.

Warm chocolate bourbon sauce for 15-20 seconds or until it loosens up a bit. Let cool for a couple minutes, then add to a piping bag with a thin tip. Pipe thin lines of chocolate sauce on the cheesecake, about 1’’ apart, then take a toothpick and lightly drag it across the lines, creating a design, starting at the edge and repeating about 1’’ apart. You can also use a knife to create a more organic swirl design.

Set cheesecake inside of a large roasting pan.
Bring a large pot of water to a boil, then gently pour the water into the roasting pan, until it reaches halfway up the sides of the cheesecake. 

Bake for 70-75 minutes, until cheesecake is set and slightly golden.
It is ok if the center jiggles a little bit, it will set as it cools.

Turn off the oven and crack open the oven door. Let cheesecake cool in the water bath in the oven for one hour, then remove it from the oven and the water bath.
Remove the foil, and cool cheesecake in the fridge for at least 4 hours, or overnight. Once chilled, slice and serve.


This recipe features our Chocolate Bourbon Sauce. 

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