Baileys Cheesecake

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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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

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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. 

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.

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.

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.

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.

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.

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. 

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

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.

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.

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Baileys Cheesecake

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

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 10 hours hours 35 minutes minutes

Servings 8

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Ingredients

  

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Crust

• 24 chocolate creme cookies, original Oreos
• 3 tablespoons salted butter, melted & cooled

Cheesecake Batter

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

Ganache

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

Instructions

 

• 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.
• To make the crust, add the chocolate creme cookies to the bowl of a food processor. Pulse until you get very fine crumbs.
• Add the chocolate cookie crumbs to a medium bowl with the melted butter. Stir to combine.
• Press the cookie crumbs in an even layer into the bottom of the prepared springform pan. Bake for 10 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.
• 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.
• 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.
• Turn the mixer to low and add the eggs and egg yolk, one at a time, until all the eggs have been fully incorporated. Do not overmix and beat too much air into the batter.
• 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 scrape down the sides and bottom of the mixer bowl between ingredient additions to ensure that you thoroughly mix the batter without overbeating it. You do not want air bubbles in your cheesecake batter.
• Pour the Baileys cheesecake batter into the baked crust and smooth the top. Tap the cheesecake on the counter to help force any air bubbles in the batter to the top.
• Place the Baileys 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 for 1 hour and 15 minutes or until the center just barely jiggles when moved.
• Once the cheesecake has baked, turn off the oven and crack open the 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.
• 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.
• Add the Irish cream liqueur and optional corn syrup to the warm chocolate. Whisk until smooth and silky.
• Carefully pour the ganache onto the top of the chilled 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.
• This Baileys cheesecake is best served chilled. You can store this cheesecake, in a covered container, in the refrigerator for up to 1 week. For longer storage, you can freeze this cheesecake tightly wrapped for up to 2 months. You will need to thaw the cheesecake completely in the refrigerator.

Notes

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

Nutrition

Calories: 945kcal | Carbohydrates: 81g | Protein: 12g | Fat: 63g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 481mg | Potassium: 470mg | Fiber: 4g | Sugar: 61g | Vitamin A: 1701IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 8mg

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