Brownie Baileys Cheesecake
Nobody can resist my Brownie Baileys Cheesecake, which has a brownie crust, luscious chocolate cheesecake filling, Baileys Irish cream chocolate ganache, and whipped cream. Easy to make using a brownie mix, this is the perfect dessert for St. Patrick’s Day, Christmas, or any special occasion!
I am a huge fan of Bailey’s Irish Cream liqueur. It’s my drink of choice, and I love using it in desserts, like this Bailey’s Poke Cake. I couldn’t resist making a dessert combining my favorite things ever: brownies, cheesecake, and Bailey’s! This decadent cake is a chocolate lover’s dream come true!
Table of contents
What makes this so easy is using a brownie mix for the crust and then topping it with a rich chocolate cheesecake layer. The chocolate ganache and whipped cream are both made with Irish cream. This is the perfect dessert to make in advance, as it needs to chill. I usually make it a day ahead. Just a tip: store the whipped cream in an airtight container and pipe it on the cake when ready to serve.
Why you will love this recipe
- It’s brownie and cheesecake in one dessert: Two of my favorite treats together in one dessert make this cake perfect. It is full of chocolatey flavor and thick, rich creaminess.
- Chocolate and Bailey’s Irish Cream topping: In addition to all the chocolate, it also has my favorite Irish cream liqueur, which I love to add to desserts.
- A decadent dessert perfect for parties: As long as I serve it to adults, it is ideal for parties. It is beautiful with its whipped cream flowers, chocolate sprinkles, and incredible taste.
- Easy enough to make any time: It does not have to be a party to serve this cake. I like to serve it for my husband and me when the kids are away or when other adult guests come for dinner.
What you will need:
For the crust:
- Brownie mix – Any kind will work, but get a high-quality brand. I use a Ghirardelli chocolate supreme 19-ounce box plus the ingredients stated on the box.
For the cheesecake filling:
I used the typical cheesecake ingredients, such as cream cheese, sugar, flour, eggs, and sour cream. I also added cocoa powder and melted chocolate to make it very chocolaty and some Bailey’s liqueur.
- Cream cheese – I highly recommend Philadelphia brick-style full-fat cream cheese. Make sure it is softened to room temperature before using it.
- Cocoa powder – I use Dutch-processed cocoa powder for a smooth, decadent chocolate flavor.
- Sour cream – Adding sour cream helps soften the cream cheese for a velvety texture and prevents it from being too rich. Ensure it is warmed to room temperature so it does not get lumps or mix unevenly.
- Melted chocolate – I use Ghirardelli because I love its flavor and smoothness. It should be melted and slightly cooled.
For the ganache:
This cheesecake is all about the Bailey’s and chocolate, so I combined semi-sweet chocolate with heavy cream, corn syrup, and Bailey’s for the ganache.
For the whipped cream:
When I decide to make a decadent dessert, I go all in. I made the whipped cream with heavy cream, powdered sugar, and cocoa powder, and I also added Bailey’s Irish Cream Liqueur.
How to make it
Pan: First, I coat a 10-inch springform pan with non-stick spray and cover the outsides with aluminum foil.
Crust: Then, I prepare the brownie mix according to the directions on the box and pour it into the springform pan before freezing it for one hour.
Cream cheese: Now, I preheat the oven to 325 degrees F while I beat the cream cheese in a large bowl for one minute.
Dry ingredients: Then, I mix in the flour, cocoa, salt, and sugar until just combined, scraping down the sides of the bowl with a spatula.
Wet ingredients: With the mixer on low, I add the eggs one at a time, beating until they are just combined before mixing in the Baileys, sour cream, and melted chocolate, scraping the sides and bottom of the bowl as needed. I then pour the mixture into the chilled crust and level it out.
Bake the cheesecake: Next, I place the cheesecake in a large roasting pan deep enough to fill with water and pour hot water into the roasting pan about halfway up the sides of the springform pan. The whole thing goes into the oven for 50 to 60 minutes or until the cheesecake is slightly wobbly in the center and the sides puffy. Then, I open the door just a crack and turn off the oven to let it cool for about an hour.
Chill the cake: After, I remove it from the oven and let it cool for another hour at room temperature before putting it in the fridge for at least six hours. I usually make mine the night before and let it chill overnight.
Make the ganache: I put the chopped chocolate and corn syrup into a medium bowl. I pour the cream into a small saucepan and let it come to a rolling simmer over medium heat. Then, I pour the cream on top of the chocolate and let it sit for one minute before whisking until it is smooth and glossy. After, I whisk in the Baileys Irish cream. Once it is cooled to room temperature, I pour it onto the cheesecake and let it chill in the fridge for 30 minutes before serving, adding the whipped cream.
Make the whipped cream: To make the whipped cream, I add all the ingredients to a chilled bowl and whisk them using an electric mixer with chilled beaters until fluffy. Then, I put the mixture into a piping bag and use the star tip to make roses on the cheesecake. I also add chocolate sprinkles, but these are optional.
Expert tip
Why use a water bath for cheesecakes
Sometimes, a water bath may not be necessary, but most of the time, I like to use one anyway because it helps create a moist heating environment to help the cake cook evenly. This prevents cracks on the top of the cake and ensures a smooth and creamy texture with a velvety custard. It gives the cheesecake that delicate feel that makes the perfect bite every time.
Another thing that a water bath does is it prevents the top of the cake from turning brown. Although that does not matter with this cake, it does matter with others. It also helps prevent that grainy texture that I really hate in cheesecakes. It keeps the temperature of the cheesecake even all over the cake, from the center to the edges, so it does not get overdone on the outside and undercooked in the middle.
More tips to consider:
- Only stir the eggs until they are just combined. Overbeating will cause cracking and sinking.
- Before removing the cheesecake from the pan, dip a knife in hot water and run it along the sides to release the cake.
- Also, dip the knife in hot water for clean slices and wipe it dry after each slice.
- The ingredients must be at room temperature but not too warm.
- Never use low-fat or whipped cream cheese because the texture is different.
Recipe variations and add-ins:
- Add espresso: Add a teaspoon of brewed espresso to the cheesecake batter to make the cheesecake fudgier and richer.
- Caramel sauce: I make my own special homemade caramel sauce, which is easy to make and tastes heavenly. It can be added to the topping for even more decadence.
- Get fruity: Instead of all that sauce, try a little fruit on this luscious cake. My strawberry sauce would be perfect.
- Go nuts: Chopped walnuts or pecans would also make a great topping. I sometimes use toasted slivered almonds on mine.
- Cookie crust: Sometimes, I use a graham cracker or Oreo crust.
Serving suggestions:
This decadent cake goes perfectly with a cup of my Baileys affogato. Whether you consider it a dessert or a drink, it tastes great with this cheesecake. This is a rich cake, so it should be cut into thin slices. I like to serve mine with extra whipped cream on the side, topped with sprinkles, so it doesn’t look like I am being too stingy. It can also be served with some fresh fruit.
When I have guests over to enjoy this cake, I often present them with Baileys Irish Cream liqueur and a choice of ice, coffee, or hot chocolate. I also like to serve this with my 3-ingredient Oreo ice cream because it is so easy to make and tastes delicious.
How to store leftovers:
- Refrigerate: Refrigerate leftovers in a sealed container for up to three days.
- Freezing: I like to freeze mine in separate slices, but remove the toppings first or flash-freeze them. They will stay fresh in freezer bags for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
The most common reason for cracked cheesecakes is overbaking. Using a water bath can prevent most cracks. It moistens the air in the oven so the cake does not have the chance to dry out. However, even in a water bath, if it is overcooked, it can shrink and split as it cools. Temperature changes will also cause cracking, so it is essential to let it cool gradually.
First, be sure none of the ingredients are low-fat. Using low-fat cream cheese or sour cream will make the cake watery and loose. Also, whipped cream cheese has too much air and will make the consistency too soft, so be sure to get brick-style cream cheese. Another important thing is to make sure the ingredients are not too warm. They should be at room temperature but not warm.
There are a couple of ways to test a cheesecake for doneness. The easiest way is the jiggle test. I gently shake the pan, and if the center only has a slight jiggle but the edges are puffy and set, it is done. If the middle is wobbly and wavy, it is not finished cooking, and I would give it another 10 to 15 minutes. Another way to test it is with an instant-read thermometer. The center of the cake should be between 150 degrees F and 160 degrees F. However, this can leave a slight indent in the cake.
It could be because the heavy cream was not cold enough. I like to make sure the cream is ice cold before using it, so I put it in the fridge for about an hour. I also put my bowl and beaters in the freezer for 30 minutes before using them. Using a stainless-steel bowl helps, too. Over-whipping can also cause the cream to separate and make the whipped topping watery.
More recipes with Baileys:
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Brownie Baileys Cheesecake
Ingredients
Brownie Crust Layer:
- 19.9 oz box brownie mix and ingredients stated on the box
Baileys Cheesecake Filling:
- 24 ounces full-fat cream cheese softened to room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoons salt
- 3 large eggs room temperature
- 1/2 cup full-fat 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 spray the inside of a 10-inch springform pan with oil and wrap the bottom and sides on the outside with foil.
- 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.