This is the kind of cheesecake that makes people stop mid-conversation after the first forkful. Baileys cheesecake is smooth, rich, and infused with just enough Irish cream to feel special — like dessert and an after-dinner drink in one perfect bite.
This cheesecake is rich without being heavy, elegant without being fussy. It makes you look like you planned weeks ahead when really, you just followed a few smart steps.
Ingredients Needed For This Baileys Cheesecake
The Secret to a Great Oreo Crust
A good cheesecake starts with the base, and this one’s built on a finely ground Oreo crust that bakes up slightly crisp but never hard. The trick? Pulse, don’t blend. And mixing in the melted butter while the food processor is running ensures every crumb is evenly coated — no dry patches.
Baking the crust briefly before filling does two things: it locks in structure and gives it a subtle toasted flavor that balances the sweetness of the filling. Once it’s cooled, you’re left with a firm, chocolatey foundation that won’t crumble when sliced.
Creamy Filling with Real Structure
The filling is where technique really matters. Cream cheese, sugar, eggs, sour cream, and Baileys come together for that signature silky texture — but the how is what keeps it from cracking or feeling dense.
- Room temperature ingredients are non-negotiable. Cold cream cheese won’t blend smoothly, and you’ll end up with lumps that no amount of mixing can fix.
- Keep your mixer speed low. Overmixing adds air, which expands during baking and contracts as it cools — that’s how cracks form.
- Add eggs one at a time. This small step ensures even structure and prevents overworking the batter.
- When you drizzle in the Baileys, do it slowly. The alcohol can loosen the texture, so incorporating it gently keeps the batter cohesive and velvety.
Why A Water Bath Changes Everything
If you’ve ever wondered whether a water bath is worth it, the answer here is yes.
The steam creates a moist environment that lets the cheesecake bake evenly from edge to center, avoiding that dreaded ring of dryness.
Double-wrapping your pan in foil is insurance — it keeps water from sneaking in and making the crust soggy.
And when the timer goes off? Don’t rush the cool-down. Turning off the oven and cracking the door lets the cheesecake set slowly, minimizing cracks and helping it stay luxuriously creamy.
Ganache: The Glossy Finish
The Baileys chocolate ganache takes this cheesecake from “great” to “restaurant-worthy.”
Melting chopped chocolate into warm cream gives you that shiny, pourable consistency, but adding Baileys deepens the flavor and mirrors what’s in the filling — a subtle touch that makes the whole dessert cohesive.
For that professional sheen, a spoonful of corn syrup is optional but worth it. It gives the ganache a glossy finish that stays beautiful even after chilling.
Cooling, Chilling & Serving
Cheesecake rewards patience. After baking, let it cool at room temperature before refrigerating. Overnight chilling is ideal; it firms up the texture and lets the flavors meld.
When you’re ready to serve, slice with a hot knife for clean edges — dip, wipe, repeat between cuts.
A dollop of whipped cream, a drizzle of chocolate sauce or a sprinkle of chocolate shavings can all finish the look, but they’re optional. The real showstopper is that velvety interior against the dark Oreo crust.
If you really want to take presentation up a notch, tuck a small liqueur pipette filled with Baileys Irish Cream into each slice before serving. It makes dessert feel like something you’d order at a restaurant. Guests can squeeze the pipette to drizzle a touch of Baileys over the whipped cream and ganache.
It’s a simple detail that adds both flavor and fun — and turns an already indulgent cheesecake into a memorable, interactive experience.
More Desserts With Baileys
Baileys Cheesecake
Ingredients
Crust
- 26 OREO cookies, ground to fine crumbs (yields approximately 2 ¾ cups)
- 4 tablespoons salted butter, melted and cooled
Cheesecake Filling
- 24 ounces full-fat cream cheese, room temperature (three 8-ounce blocks)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup full-fat sour cream
- ⅓ cup Baileys Irish Cream flavored liqueur
- 3 to 4 cups boiling water, for the waterbath
Ganache
- 6 ounces semi-sweet baking bar, finely chopped
- ⅓ cup heavy cream
- 2 tablespoons Baileys Irish Cream flavored liqueur
- 2 tablespoons clear corn syrup, optional for glossy finish for ganache
Optional Garnish
- Whipped cream dollops
- Semi-sweet dark chocolate shavings
Instructions
Crust
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray. Tightly wrap the outside of the pan with a double-layer of aluminum foil, being sure to go all the way up the sides of the pan to ensure water from the water bath can not seep into the bottom of the pan. Set aside.
- To the bowl of a food processor, add the OREO cookies and pulse for 30-60 seconds or until fine crumbs form.
- With the food processor running, slowly drizzle in the melted butter. Mix just until the mixture resembles wet sand.
- Press the mixture into and even layer on the bottom of the prepared springform pan. Bake for 15 minutes, remove from the oven and allow to cool while preparing the filling mixture.
Cheesecake Filling
- Reduce the oven temperature to 325°F.
- To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar, on medium-low speed, for 2-3 minutes or just until smooth.
- With the mixer on low, add the eggs one at a time being sure that each egg is well incorporated before the next is added followed by the sour cream. Scrape down the sides of the bowl and paddle to ensure all the ingredients are evenly incorporated.
- Slowly drizzle in the Baileys, while mixing on low speed, until fully incorporated and the batter is smooth. Overmixing the batter, on too high of a speed, can incorporate too many air bubbles causing the cheesecake to not bake up properly.
- Pour the cheesecake batter into the springform pan being sure to smooth the top of the batter to ensure it bakes up evenly.
- Place the cheesecake into the center of a large roasting pan. Place the pan onto the center rack of the oven. Carefully pour the boiling water about 1-1 ½ inches up the side of the springform pan. This creates a water bath to bake the cheesecake to ensure it bakes evenly.
- Bake for 1 hour and 10-15 minutes or just until the outside edges are lightly golden and the center is set and just barely jiggles when the side of the pan is gently tapped.
- Turn off the oven and crack the door open 1-inch. Allow the cheesecake to rest in the oven for 1 hour to finish cooking as the oven slowly cools down.
- Remove the cheesecake from the oven and allow it to cool on the counter for an additional 1-hour or until cool enough to place into the refrigerator to chill for a minimum of 8 hours or up to overnight. The cheesecake needs to be completely chilled before adding the ganache layer.
Ganache
- In a microwave safe bowl, heat the chopped semi-sweet chocolate and heavy cream for 1 minute. Stir until smooth.
- Stir in the Baileys until fully incorporated followed by the corn syrup and set aside for 2-3 minutes to cool slightly before adding to the top of the chilled cheesecake.
- Remove the Baileys cheesecake from the refrigerator. Remove the outer ring from the pan and transfer the cheesecake to a serving plate.
- Spoon the ganache onto the center of the cheesecake and carefully spread to the edges being sure not to allow the ganache to drip over the sides.
- Allow the cheesecake to sit at room temperature for 1-hour or until the ganache has cooled completely and firmed up before slicing and serving.
- Individual slices can be garnished with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.
Notes
- Full-fat cream cheese and sour cream will yield the best texture of your baked cheesecake.
- The ganache can be made without using the clear corn syrup. The corn syrup gives the ganache a shinier, smoother and slightly softer texture once it cools and sets, especially if the ganache has been chilled.
- If you are concerned about serving this cheesecake to children, be mindful that the majority of the alcohol will bake out of the cheesecake filling leaving behind the flavor of the liqueur. However, the ganache will not be hot enough to remove the alcohol from the added Baileys liqueur. If this is a concern, you can omit the Baileys from the ganache and increase the amount of heavy cream by 2 tablespoons.
Nutrition
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