Bailey's Cheesecake

5 from 1 vote

This creamy Baileys Cheesecake is made with a rich chocolate crust and smooth Irish cream filling for the perfect dessert. This delicious cheesecake is great for any occasion. It is an elegant dessert that is made with simple ingredients. Nice for a holiday or St. Patrick's day dessert too!

Prep Time10

Cook Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 677kcal

Author: Raquel Pineira

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