Baileys Cheesecakern

a close up shot of a slice of Baileys Cheesecake taken out with a spatula

Featuring a delicious Irish cream flavor and decadent creamy texture, this Baileys cheesecake is an indulgent dessert that is worth the effort.

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Table of Contents

Baileys Cheesecake Ingredients
Substitutions and Additions
How To Make This Baileys Cheesecake Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Discover the magic of our Baileys cheesecake, a luscious creation that combines the creaminess of cheesecake with the smooth, luxurious taste of Irish cream. This show-stopping dessert will impress your guests and leave them wanting more.

Baileys Cheesecake Ingredients

Baileys Cheesecake raw ingredients that are labeled

The cream cheese forms the base of the cheesecake, providing a creamy and tangy profile, perfect for adding the Baileys, which brings a smooth and velvety Irish cream flavor to the dessert.

Semi-sweet chocolate brings a cocoa-rich taste to the ganache. Sour cream ensures a smooth and creamy texture. Unsweetened cocoa powder adds a delectable chocolate flavor, while vanilla extract enhances the taste.

To make this delectable treat, you’ll need:

For The Oreo Crust:

24 chocolate creme cookies (original Oreos)
3 tablespoons of salted butter, melted & cooled

For The Cheesecake Batter:

24 ounces of cream cheese
1 cup of granulated sugar
1 tablespoon of unsweetened cocoa powder
2 large eggs
1 large egg yolk
¾ cup of sour cream
¼ cup of Baileys Irish cream liqueur
1 tablespoon of heavy cream
1½ teaspoons of vanilla extract

For The Ganache:

8 ounces of semi-sweet chocolate baking bar, finely chopped
3 ounces of heavy cream
1 ounce of Baileys Irish cream liqueur
3 tablespoons of clear corn syrup (optional for a glossy ganache)

PRO TIP:

You do not need to add the clear corn syrup to the ganache. The corn syrup keeps your ganache as silky as possible, even with refrigeration.

If you do not add it, your ganache will still taste and set up fine; however, it will get a matte finish once chilled. You can always bring your cheesecake to room temperature if you want the ganache to soften up a bit and not be as matte-looking.

Substitutions and Additions

BAILEYS IRISH CREAM LIQUEUR: For a non-alcoholic version, you can replace Baileys Irish cream with an equal amount of coffee creamer with a hint of vanilla extract.

SEMI-SWEET CHOCOLATE BAKING BAR: If you’re a fan of milk chocolate, you can swap the semi-sweet baking bar for a milk chocolate version, adding a sweeter touch to the ganache.

CRUST: For a unique twist, try using chocolate graham crackers or even chocolate sandwich cookies as a base for the crust. The subtle differences in flavor and texture will surprise and delight your taste buds.

COFFEE INFUSION: For a more robust flavor, consider adding ½ teaspoon of finely ground instant espresso powder to the cheesecake batter. This will introduce a hint of coffee into the overall flavor profile, elevating the dessert to a whole new level.

How To Make This Baileys Cheesecake Recipe

This rich and creamy cheesecake will take a little bit of time to make, but it is well worth the effort when you sink your teeth into a slice.

OUR RECIPE DEVELOPER SAYS

Ensure the cream cheese is softened at room temperature to ensure a smooth and lump-free cheesecake filling.

STEP ONE: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with a parchment round. Lightly spray the sides of the pan with baker’s spray.

Wrap the outside of the springform pan with 2 pieces of heavy-duty aluminum foil. Be sure to get the aluminum foil as high up on the sides as possible with little to no gaps. You do not want any water from the water bath to seep into your pan. Set aside.

STEP TWO: To make the crust, add the chocolate creme cookies to the bowl of a food processor. Pulse until you get very fine crumbs.

STEP THREE: Add the chocolate cookie crumbs to a medium bowl with the melted butter. Stir to combine.

STEP FOUR: Press the cookie crumbs in an even layer into the bottom of the springform pan. Bake for 10 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.

cookie crumbs pressed into the bottom of the pan

STEP FIVE: To make the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes or just until the cream cheese is smooth and has no lumps.

STEP SIX: To the bowl of the stand mixer, add the granulated sugar and unsweetened cocoa powder. Beat again just until the cocoa powder is fully incorporated.

sugar and cocoa added to the cream cheese

STEP SEVEN: Turn the mixer to low and add the eggs and egg yolk, one at a time, until all the eggs have been fully incorporated into the cream cheese mixture. Do not overmix and beat too much air into the batter.

STEP EIGHT: Add the sour cream, Baileys Irish cream liqueur, heavy cream, and vanilla extract. Beat one last time just until all the ingredients are fully combined and the batter is smooth. You will need to be sure to scrape down the sides and bottom of the mixer bowl between ingredient additions to ensure that you are thoroughly mixing the batter without overbeating it. You do not want air bubbles in your cheesecake batter.

sour cream, Baileys, cream, and vanilla added to the egg mixture

STEP NINE: Pour the Baileys cheesecake batter into the prepared crust and smooth the top. Tap the cheesecake on the counter to help force any air bubbles in the batter to the top.

STEP TEN: Place the cheesecake into a large roasting pan and very carefully pour very hot water into the pan until it goes about ½-¾ inch up the sides of the springform pan.

Do not overfill the pan with water. Depending on the size of your roasting pan, you may need 4-5 cups of hot water. Be very careful not to get any water into your cheesecake batter.

Bake the cheesecake for 1 hour and 15 minutes or until the center just barely jiggles when moved.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

STEP ELEVEN: Once the cheesecake has baked, turn off the oven and crack open the oven door about 1 inch to allow the cheesecake to cool slowly and start to set up for 1 hour. Remove the cheesecake and refrigerate for 8 hours to overnight to chill and set up completely.

STEP TWELVE: Once the Baileys cheesecake has fully chilled, you can make the ganache layer by adding, to a microwave-safe bowl, the finely chopped semi-sweet chocolate baking bar and heavy cream. Microwave on high for 1 minute (I used a 1000-watt microwave), then allow the chocolate and cream to sit for 1 minute on the counter to allow the chocolate to soften.

chocolate baking bar and heavy cream microwaved

STEP THIRTEEN: Add the Irish cream liqueur and optional corn syrup to the warm chocolate. Whisk until smooth and silky.

irish cream liquor and corn syrup added to the warm chocolate

STEP FOURTEEN: Carefully pour the ganache onto the top of the cheesecake. Use an offset spatula to spread the ganache into an even layer, being careful not to drip the ganache down the sides of the cheesecake.

Chill the ganache-topped cheesecake for 1 hour or until the ganache firms up enough to slice and serve.

How To Serve

Our Baileys Irish cream cheesecake is a dessert that delights in every bite. Here are some ways to serve and enjoy this heavenly treat:

Serve a generous slice of Baileys cheesecake on its own for a decadent after-dinner delight.

Top each slice with a dollop of whipped cream and a drizzle of hot fudge sauce for an extra indulgence.

Pair it with fresh berries, such as raspberries or strawberries, to add a burst of fruity freshness that complements the creamy cheesecake.

For even more indulgent cheesecake recipes, our mint chocolate cheesecake and lemon cheesecake are two of our favorites.

Storage

MAKE AHEAD: You can make the cheesecake batter and crust ahead of time and store them separately in the refrigerator for up to 2 days. Once you’re ready to bake, assemble the cheesecake and follow the baking instructions as usual.

IN THE FRIDGE: After the Baileys cheesecake has fully chilled and set up, store any leftovers in a covered container in the refrigerator for up to 1 week.

IN THE FREEZER: If you have leftovers or want to make this decadent cheesecake ahead of time for future enjoyment, you can freeze it tightly wrapped in plastic wrap or aluminum foil for up to 2 months. Thaw the cheesecake completely in the refrigerator before serving.

REHEATING: To serve leftover chilled cheesecake at room temperature, let it sit at room temperature for about 30 minutes before serving. For a quicker option, you can microwave individual slices for a few seconds to take off the chill.

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Why We Love This Recipe

There are countless reasons to adore our Baileys cheesecake, and here are just a few that will make you fall in love with this dessert:

HEAVENLY FLAVOR: The combination of velvety cream cheese, cocoa-infused crust, and the subtle kick of Baileys Irish cream creates a divine and unforgettable taste experience.

CREAMY TEXTURE: The luscious, smooth texture of the cheesecake is irresistible, making every bite a delightful moment of pure indulgence.

CROWD-PLEASER: Our Baileys cheesecake is a guaranteed crowd-pleaser. It never fails to impress guests and leave them raving about its delectable taste.

close up shot of a slice of Baileys Cheesecake on a plate with a piece taken out of it

Our Baileys cheesecake is an absolute delight that brings together the luxurious flavors of cream cheese and Baileys Irish cream liqueur. The heavenly combination of smooth and creamy texture with a hint of cocoa creates a dessert that will leave your taste buds craving for more.

Frequently Asked Questions

Can I use a different type of alcohol instead of Baileys Irish cream?

While Baileys Irish cream is the star ingredient of this recipe, you can certainly experiment with other liqueurs like Kahlua or Amaretto for unique flavor variations.

Can I use a different type of cookie for the crust?

While the recipe calls for chocolate cookie crust, you can try using graham crackers or even chocolate chip cookies for a different twist.

Can I skip the water bath when baking the cheesecake?

The water bath helps prevent the cheesecake from cracking and ensures even baking. It’s best not to skip this step for the best results.

How can I prevent the ganache from becoming too thick or too runny?

To achieve the right consistency, make sure to follow the measurements for the ganache ingredients accurately. If it becomes too thick, you can gently warm it up in the microwave or over a double boiler until it reaches the desired texture.

Can I add toppings to the ganache?

You can sprinkle some chopped nuts, crushed cookies, or fresh berries on top of the ganache for added texture and flavor.

Can I add more Baileys Irish cream to the cheesecake batter?

While it may be tempting to add more Baileys, be cautious not to exceed the recommended amount, as it can affect the texture and consistency of the cheesecake.

Can I make mini cheesecakes with this recipe?

You can adapt this recipe to make individual-sized cheesecakes using a muffin tin lined with cupcake liners. Adjust the baking time accordingly to accommodate the smaller size.

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