Baileys Cheesecake
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This Baileys cheesecake recipe is a delectably creamy dessert with a thick layer of chocolate ganache, perfect for any special occasion!
Featuring an Oreo crust, a Baileys-infused cheesecake filling, and a rich chocolate topping, this Irish cream dessert is a must-try for Irish cream lovers.
This cheesecake looks beautiful but is quite easy to make.
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Why You’ll Love This Recipe
- The Oreo crust creates the perfect base with a rich chocolate flavor.
- Baileys Irish Cream adds a delicious Irish cream flavor to the cheesecake batter and ganache.
- The smooth and velvety cream cheese mixture is easy to prepare using an electric mixer.
- Perfect for St. Patrick’s Day or any celebration needing a creamy dessert.
Ingredients for Bailey’s Irish cream cheesecake
- Oreo cookie crumbs
- Butter, melted
- Cream cheese, softened
- Granulated sugar
- Baileys irish cream
- Cornstarch
- Vanilla extract
- Eggs
- Semi-sweet chocolate, chopped
- Heavy cream
Equipment and kitchen tools
- Large mixing bowl.
- 9-inch springform cheesecake pan
How to make Bailey’s cheesecake
Step 1 – Preheat the oven to 325°F.Combine the Oreo cookie crumbs and melted butter in a mixing bowl.
Step 2- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
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Step 3 – In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Step 4 – Add the Baileys Irish Cream, cornstarch, and vanilla extract. Mix until well combined.
Add the eggs one at a time, mixing gently after each addition until just combined. Pour the filling over the prepared crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 1 hour and 10 minutes.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
Step 5 – Heat the heavy cream and Irish cream in a small saucepan until just simmering. Pour the hot cream over the chopped chocolate and let sit for 1—2 minutes. Stir until smooth.
Step 6 – Pour the ganache over the cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
You can also top with Baileys Whipped Cream by whipping together 1 cup heavy cream, 2 tablespoons Baileys Irish Cream, ¼ cup powdered sugar until stiff peaks form.
Tips for the Best Results
- I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tin foil can ruin the entire cheesecake.
- Bake cheesecake in a preheated oven and allow it to cool gradually to avoid cracks.
- For the ganache, pour hot cream over chopped chocolate and let it sit before stirring for a shiny, smooth finish.
- Use a piping bag to decorate the top of the cheesecake with Baileys whipped cream for an extra touch.
- Using high-quality cream cheese will make a creamier, better-tasting cheesecake. Do not use the spreadable kind, only blocks.
- A tablespoon of cornstarch keeps the cheesecake from cracking while baking, but it isn’t necessary to the flavor of the cheesecake if you don’t have any on hand.
- Ensure the cream cheese, eggs, and Baileys Irish Cream are at room temperature. This helps create a smooth, lump-free filling.
- The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.You can also top with Baileys Whipped Cream by whipping together 1 cup heavy cream, 2 tablespoons Baileys Irish Cream, and ¼ cup powdered sugar until stiff peaks form.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Substitutions and Variations
- Swap Oreo cookies for Graham crackers or use gluten-free cookies to make this recipe gluten-free.
- Use white chocolate or dark chocolate instead of semi-sweet chocolate for the ganache.
- Add a sprinkle of cocoa powder or chocolate curls to the top of the cake for added decoration.
FAQs
Use a food processor to create fine crumbs for the crust. Or you can place the cookies in a plastic bag and crush them with a rolling pin.
A water bath is highly recommended for the best results, as it helps bake the Baileys cheesecake evenly and prevents cracking.
The edge of the cheesecake should be set, and the center should have a slight jiggle. It will firm up as it cools.
Yes, wrap it tightly in plastic wrap and store it in an airtight container for up to three months. Thaw in the refrigerator overnight before serving.
Use full-fat blocks of cream cheese for the creamiest texture. Avoid spreadable cream cheese, as it can alter the consistency.
More festive St. patrick’s day recipes
Bailey’s Cheesecake
Equipment
- large mixing bowl
- Hand or stand mixer
- springform pan
Ingredients
Crust
- 2 cups oreo cookie crumbs
- 5 tablespoons butter melted
Cheesecake
- 32 ounces cream cheese softened
- 1 ½ cups granulated sugar
- 1 ½ cups baileys irish cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 4 eggs
Ganache
- 8 ounces semi sweet chocolate chopped
- ½ cup heavy cream
- ½ cup irish cream
Instructions
- Preheat the oven to 325°F.
- Combine the Oreo cookie crumbs and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the Baileys Irish Cream, cornstarch, and vanilla extract. Mix until well combined.
- Add the eggs one at a time, mixing gently after each addition until just combined. Pour the filling over the prepared crust.
- Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.
- Heat the heavy cream and irish cream in a small saucepan until just simmering.
- Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes. Stir until smooth.
- Pour the ganache over the cheesecake, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Notes
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- I highly recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake.
- Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- A tablespoon of cornstarch keeps the cheesecake from cracking while baking but it isn’t necessary to the flavor of the cheesecake if you don’t have any on hand.
- Ensure the cream cheese, eggs, and Baileys Irish Cream are at room temperature. This helps create a smooth, lump-free filling.
- You can also top with Baileys Whipped Cream by whipping together 1 cup heavy cream, 2 tablespoons Baileys Irish Cream, ¼ cup powdered sugar until stiff peaks form.
Nutrition
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This looks amazing! Can’t wait to make it!
Love cheesecake with baileys. I have made some years ago, so will have to try this one.
Saw this awesome post at Love Your Creativity.
My entries are 118+119
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Oh I love cheesecake and this sounds like such a fabulous recipe.