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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!
Course Dessert
Cuisine American, Irish
Keyword Baileys Cheesecake Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill 8 hours
Total Time 9 hours 30 minutes
Servings 12 slices
Calories 735kcal
Author Catalina Castravet



  • 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


  • Chocolate Sprinkles


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.


  • 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.


  • 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.



Calories: 735kcal | Carbohydrates: 74g | Protein: 11g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 107mg | Sodium: 544mg | Potassium: 418mg | Fiber: 3g | Sugar: 60g | Vitamin A: 896IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 4mg