Baileys Cheesecake Recipe
Baileys Cheesecake is an extraordinary dessert! It is chocolaty, rich, and decadent, with a slight hint of Irish Cream that is perfect for St. Patrick’s Day! Also, check out the short video tutorial attached below and see how delicious this recipe is!
If you love cheesecake as much as I do, then, this one is for you. Check out my other cheesecake recipes like the ones: Cranberry cheesecake, Key Lime Cheesecake, and Sweet Potato Cheesecake Bars! They are all equally delish!
Irish Cream Cheesecake Recipe
Baileys Cheesecake has the Irish cream that we have all grown to love since the 1970s. The liqueur has Irish whiskey, cream, and chocolate that later made its way into this dessert recipe, and not just as a cocktail drink.
This recipe calls for an Oreo crust and a chocolate ganache topping made of the Irish cream. The filling also has a bit of this liqueur. It is moist and rich and is not the usual kind!
So, if you have adult friends coming over, then, serve this to them. Prepare to be asked a lot about the recipe because it will surely be a crowd favorite. And guess what, you can even start preparing this ahead of your party!
How to Make Baileys Cheesecake?
Here are the general steps with the specifics described in the recipe card below:
- Make the crust: Crush the Oreo cookies, mix the crumbs with butter, and put in a greased pan. Use the measuring cup to compact the crumbs to make the crust. Then, chill for 20 minutes or more.
- Prep the oven: Preheat it to the prescribed temperature.
- Make the filling: Beat together the cream cheese and the dry ingredients. Then, beat in the eggs one at a time just until combined. Then, add the rest of the ingredients. Pour over the crust prepared earlier.
- Bake: Put the cheesecake in a water bath. Bake just until the edges are settled but the center remains slightly jiggly.
- Cool: Turn off the oven and open the door halfway. Let the cake inside cool down slowly then, refrigerate for at least 5 hours. Run a knife along the edges to release the cake and then, refrigerate.
- Make the ganache: In a bowl, melt the chocolate mixed with corn syrup using a hot cream that has been allowed to simmer on the stove. Whisk together until smooth, also adding Baileys and allow to cool.
- Prepare the whipped cream: Whisk together the ingredients until fluffy.
- Serve: Once ready to serve, pour the ganache over the cheesecake and refrigerate. Pipe flavored whipped cream on top to decorate.
How to prevent cheesecake cracks?
Several factors may cause these cracks and here are some suggested solutions:
- Slow down the cooling process. This is why it is advisable to not take the pan out of the oven immediately after baking.
- Use a water bath. The tendency to crack also comes from being too dry. Hence, the water bath during baking helps with this.
- 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.
Can I make Bailey’s Irish Cream Cheesecake in advance?
Yes, you can. You need to refrigerate it for hours before decorating and serving. So, making it in advance is possible and highly advisable. When put in sealed containers, this dessert will still be okay up to 7 days.
Can I freeze a Baileys Cheesecake?
Yes! To extend the shelf life, freeze it for up to 2 or 3 months. Cover it first in foil, then, place in freezer bags.
Bailey’s Irish Cream Cheesecake Recipe Tips:
- You may use other variants of the Oreo if you like.
- Baileys, even when opened, can be kept in the fridge for at least a year. It is nice to have it constantly if you like recipes like this.
- If your dessert cracks, then, just cover them with the ganache. No one will notice!
Other delicious St. Patrick’s Day recipes:
Baileys Cheesecake Recipe
Ingredients
Crust:
- 20 Oreo Cookies crushed into crumbs
- 6 tablespoons unsalted butter melted
Baileys Cheesecake Filling:
- 24 ounces cream cheese softened to room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoons salt
- 2 large eggs room temperature
- 1/2 tablespoon vanilla extract
- 1/2 cup sour cream room temperature
- 1 cup Baileys or Irish Cream
Baileys Chocolate Ganache:
- 12 ounces semi-sweet chocolate finely chopped
- 1 cup heavy cream or Baileys
- 1 tablespoon corn syrup
- 1/4 cup Baileys slightly warm
Baileys Chocolate Whipped Cream:
- 2 cups whipped cream
- 1/4 cup Baileys
- 1/4 cup sugar
- 2 tablespoons cocoa powder
Garnish:
- Chocolate Sprinkles
Instructions
Cheesecake Crust:
- Lightly coat a 9-inch springform pan with nonstick spray and set aside.
- Add the cookies to a ziplock bag, and crush them using a rolling pin.
- Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
- Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
- Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
- Refrigerate for at least 20 minutes.
Baileys Cheesecake Filling:
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese for 1 minute.
- Add sugar, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
- Add vanilla extract, sour cream and Baileys, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
- Pour the batter into the prepared pan. Level the top with a spatula.
Bake:
- Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
- Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
- Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
Chill:
- Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.
Baileys Chocolate Ganache:
- Add chopped chocolate and corn syrup to a medium bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in slightly warm Baileys until fully combined.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
Baileys Chocolate Whipped Cream:
- Add all ingredients to a cold bowl and whisk until fluffy and stiff peaks form.
- Add to a piping bag fitted with the star tip and pipe onto the cheesecake.
- Garnish with chocolate sprinkles before serving.
Nutrition
Video
