Brownie Baileys Cheesecake
Brownie Baileys Cheesecake is decadent, chocolaty, dense, and extraordinary. It is everything that an elegant cheesecake should be and more! Perfect for St. Patrick’s Day, Christmas, or any special occasion you may have!
Best Brownie Baileys Cheesecake
Brownie Bailey cheesecake is a rich and chocolatey cake made with a cheesecake mixture of chocolate, Baileys Irish Cream Liqueur, and cream cheese with a crust made of brownie mix. The luscious combination is then topped with rich chocolate ganache also flavored with delicious Baileys Irish cream and served with homemade Baileys whipped cream and chocolate sprinkles.
What makes this so easy is that you just use brownie batter from a box for the crust and then top it with a chocolate cheesecake layer that goes perfectly with the brownie layer on the bottom. The Irish cream whipped topping is made with cocoa powder, whipped cream, and powdered sugar. Chocolate Irish cream cheesecake only takes an hour to bake and once it is completely cooled, you can top it and serve.
First, preheat oven to 325 degrees F and line a springform pan with parchment paper. Then, make the brownie batter according to the box and let it cool completely while you make the cheesecake batter. Add cream cheese, eggs, and other wet ingredients with the dry ingredients in a large bowl and beat or whisk until smooth before you pour it onto the crust to bake.
If you are looking for more dessert recipes for the holiday season, then, you have come to the right place. Try my recipes for Instant Pot Creme Brulee, Cranberry Coffee Cake, and Oreo Nutella Cake!
Recipe variations:
- Add coffee: For an even richer chocolate fudgy flavor, add a few tablespoons of dark-brewed coffee to your cheesecake batter.
- Add sugar: If you like your cheesecake mixture extra sweet, you can add more sugar or corn syrup.
- Garnish: In addition to (or instead of) sprinkles, you can garnish your cheesecake brownies with chocolate chips or curls.
- Less fat: For less fat and calories, use low-fat cream cheese and Greek yogurt instead of sour cream.
- Other toppings: Feel free to use other toppings like strawberry sauce, caramel sauce, or cream cheese frosting.
How to store leftovers:
- Store: You can store these cheesecake brownies in the fridge for seven days in an airtight container.
- Freeze: To freeze, wrap it in plastic wrap or foil and put it in a freezer bag. It can stay frozen for three months.
- Thaw: Be sure to thaw out your frozen leftover cheesecake brownies in the fridge overnight before serving.
Frequently asked questions
What is Baileys?
Baileys is a cream liquor made with Irish dairy cream, liquor, chocolate, and Irish whiskey. It is emulsified with vegetable oil and has 17 percent alcohol by volume. Baileys also comes in different flavors like strawberries and cream, almonds, apple pie, salted caramel, espresso cream, vanilla cinnamon, and red velvet.
Can I use my own brownie batter recipe?
If you do not want to use a box mix, you can certainly use your own homemade brownie batter recipe. In fact, we have several different kinds of brownie recipes on our blog you can try as well. You can use your cheesecake batter too if you have a favorite.
Who invented Baileys Irish Cream?
Without Baileys Irish Cream, we could not have this delicious cream cheese brownie Baileys cake. We can thank Tom Jago of Northern Ireland for this sweet and creamy drink. He and a team concocted the tasty cream in 1971 while looking for something new to present to the international market of alcoholic beverages. It was introduced in 1974 as the first Irish cream on the market.
More recipes with Baileys:
Recipe Tips:
- If you want it lighter, then, you can make an Oreo crust in place of the brownie layer.
- Make sure to not overbeat the filling when the eggs have been added. Overbeating will aerate it which could cause cracking or sinking later when baked.
- When removing the cheesecake from the pan, use a heated knife or spatula. Dip the knife in hot water, then, wipe it dry with a towel, then, run it along the sides to release the cake.
Brownie Baileys Cheesecake
Ingredients
Brownie Crust Layer:
- 19.9 oz box brownie mix and ingredients stated on the box
Baileys Cheesecake Filling:
- 24 ounces cream cheese softened to room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoons salt
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 16 oz chocolate chopped and melted and slightly cooled
- 1 cup Baileys Irish Cream Liqueur
Baileys Irish Cream Chocolate Ganache:
- 12 ounces semi-sweet chocolate finely chopped
- 1/2 cup heavy cream
- 1/2 cup Baileys Irish Cream Liqueur
- 1 tablespoon corn syrup
Baileys Whipped Cream:
- 1 1/2 cups whipped cream
- 1/4 cup Baileys Irish Cream Liqueur
- 1/4 cup powdered Sugar
- 3 tablespoons cocoa powder
Garnish:
- Chocolate Sprinkles optional
Instructions
Brownie Layer Crust:
- Lightly coat a 10-inch springform pan with nonstick spray. Cover the outside (bottom and sides) of the pan with foil. Set aside.
- Prepare brownie mix according to the directions on the box. Pour batter into the springform pan.
- Freeze for one hour, or until the layer is settled.
Baileys Cheesecake Filling:
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese for 1 minute. Add sugar, salt, cocoa, and flour, and 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 over-beat. Scrape down the sides of the bowl with a spatula.
- Add sour cream and Baileys and beat until mixed through.
- Add the cooled melted chocolate, stopping to scrape the sides and bottom of the bowl with a spatula.
- Pour the batter on top of the brownie layer in the prepared pan. Level the top with a spatula.
- Place 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 50-60 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 the cheesecake completely in the open oven.
- 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 the Baileys Irish Cream. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Chill until the ganache is set, about 30 minutes.
Baileys Whipped Cream:
- Add all ingredients to a cold/chilled bowl and whisk using an electric mixer, until fluffy.
- Add to a piping bag fitted with the star tip and pipe onto the cheesecake.
- Garnish with chocolate sprinkles and chill until ready to serve.
Nutrition
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