Baileys Cheesecake with Oreo Crust

I have a cheesecake recipe for every occasion, and now I want to introduce you to my extraordinary Baileys Cheesecake with an Oreo crust, topped with chocolate ganache, and fluffy Baileys chocolate whipped cream. This is a luxurious, decadent dessert ideal for special occasions or for impressing your guests on Christmas or St. Patrick’s Day.

There is no shortage of cheesecake recipes on my blog; you can clearly see that it’s one of my favorite desserts. I have put my spin on so many classics that I am sure you will love, like this Cranberry Cheesecake, Key Lime Cheesecake, and Sweet Potato Cheesecake Bars! They are all equally delish and impressive!

This Baileys cheesecake is always a crowd favorite, featuring a rich, creamy classic cheesecake spiked with Baileys Irish Cream, which adds subtle notes of chocolate. The silky smooth filling is set in a butter Oreo crust that adds just the right amount of texture, and after baking, the cheesecake is topped with a chocolate ganache infused with Baileys liqueur. But I did not stop there, more Baileys and more chocolate in the form of Baileys chocolate whipped cream. If you are looking for a slightly boozy, sophisticated dessert, this is the one to make!

Why you will love this recipe 

• Chocolate, cheesecake, and booze: How can I not love something with all of those things mixed together? The rich and decadent cheesecake is baked on a crunchy Oreo crust and covered with smooth chocolate Baileys ganache and homemade Baileys chocolate whipped cream flowers.   
• You can’t mess it up: Even if it gets cracks, there is ganache to cover them up. So, who cares?
• Looks like a cake shop made it: Anyone can make this cake look professional with my step-by-step instructions. It is so easy to do. 
• Make it in advance: I can make it the day before, so it is ready when I am. That way, I can concentrate on entertaining instead of baking when the guests are there.

What you will need

For the cheesecake

• Crust: I use 20 regular-style Oreo cookies, crushed into crumbs, mixed with melted unsalted butter.
• Wet ingredients: Brick-style cream cheese, softened to room temperature, is the most important ingredient in this cake, providing a thick, rich texture. Room temperature sour cream should also be full-fat to add thickness, tang, and a subtle tartness. The eggs should also be at room temperature to keep the fats from solidifying. They also provide a nice binder when heated, holding everything together. 
• Dry ingredients: I mix in some all-purpose flour as a stabilizer to help the cake slice more easily without cracking. It also prevents a runny texture.
• Liqueur, flavor, and sweetener: Baileys Irish Cream is the main flavoring, providing a decadent, unique, and complex depth that elevates this cheesecake to the next level. I also use pure vanilla extract to cut through the eggy flavor and balance the cream’s richness. White sugar is used for a clean sweetness that also helps the cake set. Finally, I add a bit of salt to amplify flavors, giving the vanilla, sugar, and cream cheese richer and fuller. 

For the Baileys chocolate ganache

• Chocolate: I use Ghirardelli chopped semi-sweet chocolate, finely chopped for the smoothest, chocolatey ganache. 
• Wet ingredients: Heavy cream must be used to create a stable ganache. Be sure to get something with at least 36% milkfat. I use more Baileys for this, but I warm it slightly to make the ganache glossy. The corn syrup also adds gloss and makes it smoother. 

For the Bailey’s chocolate whipped cream

• Cream: This also needs heavy cream of at least 36% milkfat. Anything less will not whip properly. 
• Liqueur and sweetener: Baileys is also used in this for its rich, chocolatey taste. I use white granulated sugar to create air pockets in the cream, aerating it and making it light and fluffy. Then I add cocoa to provide a deep chocolate flavor and act as a stabilizer. I also added chocolate sprinkles to decorate the top of the cake. 

How to prepare

Spray the pan: First, I coat a 9-inch springform pan with baking spray and set it aside.

Make the crust: I put the cookies in a zipper bag, crush them with a rolling pin, and mix them with the melted butter in a large bowl. I use this mixture to form a crust in the prepared pan, extending about an inch up the sides. 

Chill the crust: Afterward, I wrap the outside of the pan with a double layer of aluminum foil, covering the bottom and sides. This will prevent the water from the water bath from leaking in. Now, it goes into the fridge for at least 20 minutes. 

Mix the cheesecake batter: While the oven preheats to 325 degrees F, beat the cream cheese in a large bowl for 1 minute. Now, I add the flour, salt, and sugar, mixing until they are combined with no lumps, scraping down the sides of the bowl. Turning the mixer to low, I add the eggs, one at a time, beating just until they are incorporated. Be careful not to overbeat them.

Liqueur: Once I add the Baileys, sour cream, and vanilla, I beat on low, scrape the sides and bottom of the bowl, and pour them into the chilled crust. 

Bake the cheesecake: Next, I place the filled springform pan in a larger pan and add water to the bottom of the pan. I pour hot water about halfway up the sides of the cheesecake pan. Then, I put the whole thing in the oven for 45 to 50 minutes or until the middle is slightly wobbly and the sides are set and puffy. That is when I open the oven door and let the cheesecake cool completely. 

Cool the cheesecake: After the cheesecake has cooled completely, I remove it from the oven and transfer it from the water bath, then chill it in the fridge for 6 hours or more. Then, I run a butter knife around the edges to release it from the pan and put it back in the fridge until I am ready to serve it. 

Make the ganache: Add the corn syrup and chopped chocolate to a medium bowl and set aside while I bring the cream to a rolling boil in a small saucepan over medium heat. Once it boils, I pour the cream over the chocolate and let it sit for 1 minute. Then, I whisk the chocolate until it is smooth and glossy. Finally, I whisk in the slightly warmed Baileys until it is completely mixed. Lastly, I pour the ganache over the cooled cheesecake and let it set for about an hour. 

Make the whipped cream: First, I mix all ingredients in a cold bowl with a cold whisk until it is fluffy with stiff peaks. Then I add it to a piping bag fitted with a star tip and pipe flowers on top of the cake before adding sprinkles. 

Expert tips

Preventing cheesecake cracks

1. Avoid overbeating. Once the eggs have been added, be careful not to overbeat. Overbeating introduces air in the mixture, which could escape during baking, causing the center to sink and crack.
2. Use a water bath. The tendency to crack also comes from being too dry. Hence, the water bath during baking helps with this.
3. Slow down the cooling process. This is why it is advisable not to remove the pan from the oven immediately after baking.

The steps to perfect peaks

First, be sure to get heavy cream or heavy whipping cream. It must be at least 36% milk fat. Also, use cold ingredients. The heavy cream should be refrigerated until ready to use. I chill my bowl and beater or whisk in the freezer for 20 minutes beforehand, too. Then start at a low speed and gradually increase to medium-high. As it thickens, you’ll see trails and then soft peaks before seeing stiff peaks. To test it, stop and lift the beater up and out. If the cream stands straight up without curling, it is ready. Don’t beat too long, or it will be grainy. 

More tips to consider:

• Use brick-style cream cheese. Whipped and fat-free are mixed with air and/or water, so the cheesecake doesn’t get as dense and moist.  
• Also, be sure the cream cheese, sour cream, and eggs are at room temperature. They will be easier to incorporate, so there won’t be any lumps.
• Beat the batter on low to avoid getting too much air, which can cause cracks. 
• Don’t forget the water bath! This is essential to getting a creamy cake with no cracks. 
• Another way to avoid cracks is to let the cheesecake cool slowly. First, in the oven, then on the counter, and finally to the refrigerator.
• If the cake ends up with cracks, don’t worry, there is ganache to cover it. 
• Warm the Baileys before adding it to the ganache for a glossy finish and intense flavor. 

Recipe variations and add-ins:

• Add coffee: Just a teaspoon of strong coffee or espresso powder gives this cheesecake a robust coffee taste that blends well with the rich cheesecake flavor and smooth Bailey’s. It almost tastes like coffee candy. 
• Other cookies: Rather than using Oreos, I sometimes use graham cookies or Biscoff cookies. 
• Different crust: Instead of a cookie crust, a refrigerated crust will work too. Try my light and flaky Amish pie crust recipe made with just a few ingredients. 
• Virgin Baileys cheesecake: Rather than using Baileys, I use Baileys non-alcoholic creamer for the adults who like the flavor or caramel cream for kids. 
• Caramel sauce: Drizzle some homemade caramel sauce over for a decadent dessert.  
• No ganache: Another way to top this cake is with my rich and tangy cream cheese frosting. Add some Baileys and cocoa to make it irresistible. 

Serving suggestions:

I always serve this cheesecake chilled, and to make sure each slice is perfect, I wipe the knife after each cut and run it under cold water. Know what goes great with a slice of this rich and creamy cheesecake? A glass of Baileys affogato. This rich coffee and ice cream drink has a bit of Baileys to make it even better, and it pairs so well with the cake’s flavors. I often serve this cheesecake at St. Patrick’s Day celebrations, so it will likely go with something like my homemade corned beef sandwiches with Russian dressing and sauerkraut or this tender Guinness pot roast with carrots and potatoes. 

If I am having a group over, I usually end up with more than one dessert. I may serve some of my Baileys Jello shots, which are a hit whenever I serve them. Creamy, delicious, and fun, these boozy party treats are perfect for those who just want to pop something in their mouth. No need for a glass. Bailey’s chocolate truffles are also small and boozy, fast to make, and easy to serve. 

How to store leftovers:

• Refrigerate: I put leftovers in a sealed container in the fridge, where they will stay fresh for 3 days. 
• Freezing: To freeze, I cut them into individual slices and flash-freeze them first, so the frosting doesn’t get ruined. Then I wrap them in plastic and put them in small freezer bags. They will stay fresh for several months.
• Defrost: To serve, I thaw them overnight in the fridge. 

Frequently asked questions

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