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March 6, 2019

Baileys Irish Cream Cheesecake


Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It’s out of this world flavorful! And it’s the perfect St. Patrick’s Day dessert!

Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It's out of this world flavorful! And it's the perfect St. Patrick's Day dessert!

Creamy Baileys Cheesecake Recipe

St. Patrick’s Day is just a few weeks away! And while I’m only a quarter Irish, it’s still one of my favorite holidays to celebrate. Why? Because the FOOD!!! No surprise there, eh? Every year I look forward to Guinness Brownies, Homemade Shamrock Shakes, Brown Butter Soda Bread, and Irish Coffee Cupcakes! And this year we have a new St. Patty’s Day dessert on the menu: Bailey’s Irish Cream and Chocolate Cheesecake!!! I’ll be in Paris with my bestie Tessa for St. Patrick’s Day, so I made this cheesecake a little early so we could still enjoy it and celebrate. Definitely worth it!

This dreamy cheesecake is super creamy yet dense, full of Irish cream flavor, and topped with a layer of Baileys chocolate ganache! But the best part? You can make this cheesecake now and freeze it for up to 2 months! But I doubt it will last that long!

Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It's out of this world flavorful! And it's the perfect St. Patrick's Day dessert!

Tips and Tricks for Recipe Success

Ingredients for Baileys Cheesecake:

  • Cream Cheese: Full fat cream cheese is a MUST here! And be sure it’s nice and soft before making the batter.
  • Sour Cream: Again, you want full fat! This gives our cheesecake that rich and creamy texture.
  • Sugar: We use less sugar in this recipe than in my other cheesecake recipes because Baileys Irish Cream is quite sweet!
  • Eggs: You’ll use whole eggs as well as egg yolks. As always, be sure to bring your eggs to room temperature before adding them to the batter, as cold ingredients don’t bond.
  • Espresso Powder: I use this espresso powder and love the subtle coffee taste it adds to this cheesecake. If you cannot find it, it may be omitted.
  • Baileys Irish Cream: You’ll need a 1/2 cup for the cheesecake batter, and a few Tablespoons for the ganache, so it’s worth investing in a full size bottle.
  • Oreo Cookies: These will be finely pulsed and used for the crust.
  • Butter: This will be melted and used as a binder for the Oreo cookie crust.
  • Chocolate: 12 ounces of the good stuff! Use semi-sweet or dark chocolate to avoid your cheesecake being too sweet.
  • And finally, heavy cream: for the ganache!

Of course you’ll also need a cheesecake pan! This 9″ Springform pan is my absolute favorite.

Pro Tip: Be sure not to overbeat your cheesecake batter! This allows too much air into the batter, and will cause the cheesecake to excessively rise in the oven, then collapse when removed. To make a silky smooth batter without overbeating, be sure to fully blend the cream cheese and sour cream before adding the remaining ingredients.

Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It's out of this world flavorful! And it's the perfect St. Patrick's Day dessert!

Do I have to make a Water Bath for this Cheesecake?

Yes. But I promise, it’s not as scary as it sounds. The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation. The best type of pan to use for a water bath is a roasting pan or any other large pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing. The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then – very carefully – add 2 inches of water into the pan. Since this recipe uses a springform pan, you’ll need to wrap the pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!”. So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern, for best results.

If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 60% of the time for me. And since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.

My final tip for making this luscious Irish Cream Cheesecake is to be aware of timing! This cheesecake must bake for a little over an hour, then cool in the oven, and then cool again in the fridge for 6 hours. So be sure you plan ahead when making this one!

Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It's out of this world flavorful! And it's the perfect St. Patrick's Day dessert!

Can I Freeze Homemade Cheesecake?

Yes, of course! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.

How do you Defrost a Cheesecake?

To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven!

Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It's out of this world flavorful! And it's the perfect St. Patrick's Day dessert!

For more Cheesecake Recipes, Check Out:

  • Ultimate Chocolate Cheesecake
  • Extra Rich and Creamy Cheesecake
  • New York-Style Oreo Cheesecake
  • White Chocolate Raspberry Cheesecake
  • Kahlua Chocolate Cheesecake
  • Lemon Ricotta Cheesecake

AND IF YOU TRY THIS RECIPE FOR EASY BAILEYS IRISH CREAM CHEESECAKE, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE  ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.

Baileys Irish Cream Cheesecake23456y

Baileys Irish Cream Cheesecake

8 votes

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Baileys Irish Cream Cheesecake

Prep 30 mins

Cook 1 hour, 15 mins

Inactive 6 hours

Total 7 hours, 45 mins

Author Ashley Manila

Yield 9" Cheesecake

Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It's out of this world flavorful! And it's the perfect St. Patrick's Day dessert!

Ingredients

For the Chocolate Cookie Crust:

  • (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons (4 ounces) unsalted butter, melted

For the Baileys Irish Cream Cheesecake Filling:

  • 3 packages (24 ounces total) full-fat cream cheese, very soft
  • 1 cup full-fat sour cream, at room temperature 
  • 1 cup granulated sugar
  • 3 large eggs + 2 egg yolks, at room temperature
  • 1 teaspoon espresso powder 
  • 1/2 cup Baileys Irish Cream Liqueur 

For the Baileys Irish Cream Chocolate Ganache:

  • 12 ounces semi-sweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1/4 cup Baileys Irish Cream Liqueur 

Instructions

For the Chocolate Cookie Crust:

  1. Preheat oven to 350 degrees (F). Wrap the bottom and sides of a 9" spingform pan in heavy duty aluminum foil. Lightly spray a 9" springform pan with non-stick spray.
  2. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
  3. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  4. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  5. Reduce the oven temperature to 325 degrees (F).

For the Baileys Irish Cream Cheesecake Filling:

  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
  2. Add in the sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until smooth. Turn mixer off and fold in the espresso powder. 
  3. Finally, fold in the Baileys Irish Cream Liqueur, mixing just until it's incorporated in the batter.
  4. Pour filling on top of the partially baked crust, and use a spatula to smooth the top.
  5. Place the cheesecake pan into a large, deep pan. 
  6. Place pan in the oven and then add an inch of hot water into the pan. This is your water bath.
  7. Bake cheesecake for 1 hour and 15 minutes. Then turn the oven off and let the cheesecake sit, undisturbed, for 40 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  8. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before removing. Cover the spring form pan loosely with plastic wrap and refrigerate for at least 6 hours. 

For the Baileys Irish Cream Chocolate Ganache:

  1. Add chopped chocolate to a medium bowl and set aside.
  2. 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. 
  3. Set aside, at room temperature, until needed.
  4. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  5. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  6. Store, loosely covered, in the refrigerator, for up to 5 days. 

Notes

For more information on how to build a water bath, please see post. 

Courses Dessert

Cuisine Cheesecake

24K Shares

Filed Under: Cakes, cheesecake, Chocolate, Holiday, Spring Recipes

Reader Interactions

Comments

  1. Rose Mary George says

    March 7, 2019 at 12:06 am

    This looks delicious! Love it.

    Reply
  2. Anna says

    March 18, 2019 at 12:11 am

    Tried this for St. Patrick’s Day today and it was fantastic! Definitely rich but full of Bailey’s flavor that worked perfectly with the ganache and oreo crust! Question though, I followed the recipe perfectly but for some reason, the ganache didn’t meld very well with the cheesecake. It peeled off while I was cutting pieces and while we were eating it and I was wondering if this was because of something I did and how to fix it for next time? Again, it tasted great, it would have been nice if it stayed together a bit better though. Thanks for the recipe!!

    Reply
  3. Deidre says

    March 19, 2019 at 8:10 pm

    Made it – follow recipe exactly as stated and it worked out amazing !!! Thank you !!

    Reply
    • bakerbynature says

      March 24, 2019 at 12:02 pm

      So happy to hear it!!!

      Reply
  4. Victoria says

    March 20, 2019 at 9:36 am

    Hi! This cheesecake looks amazing.
    Im planning on making it this Friday and was wondering, when you pour the ganache over the cake, is the cake still in the springform? Or taken out so the ganache might go over the sides?

    Reply
    • bakerbynature says

      March 24, 2019 at 12:01 pm

      Hi! Either way will work! But if you want it to run over the sides, remove it from the pan once it’s done chilling, then pour 🙂

      Reply
  5. Leah Murray says

    May 11, 2019 at 7:07 pm

    I tried this recipe, made two batches actually. The Baileys taste was well pronounced the cake was even a hit with my daughter who doesn’t quite fancy cheesecake. Awesome recipe and easy to follow. Loved it!!!!!!

    Reply
  6. Alison says

    July 30, 2019 at 12:19 am

    Can this recipe be made as a cheesecake pie using an Oreo pie crust?

    Reply
  7. Jackie says

    August 23, 2019 at 2:25 pm

    Can I freeze this cheesecake and make the ganache once defrosted?

    Reply
  8. Debbie says

    December 10, 2019 at 12:28 am

    this was delightful. Thank you

    Reply
  9. Chris Hoiz says

    December 16, 2019 at 10:11 pm

    Wrapped the pan with alum foil 5 times but there was still a lot of greasy residue/water after I completed the waterbath. Water somehow always finds a way in between the foil and pan. Is there a way to 100% leak proof it?

    Also, do you have any recommendations on how to scale this recipe down for a 6″ or 7″ springform pan?

    Reply
    • Charlene Carothers says

      January 29, 2020 at 11:20 pm

      I had this problem in the past, no matter how well I wrapped the pan in foil. BUT I found a solution!!! Place the springform pan in a plastic slow cooker liner. Tie a knot at the top. And then wrap in foil. That’s a leak proof solution!!! Works every time!

      Reply
      • Charlene Carothers says

        January 29, 2020 at 11:25 pm

        To clarify: tie a knot in the plastic slow cooker liner at the top edge of the pan. I don’t mean to cover the cheesecake with the plastic. Only the spring form pan.

        Reply
  10. David W. says

    December 20, 2019 at 10:38 pm

    For the crust, it calls for “(1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total).” Does that include the filling, of remove the filling?

    Reply
  11. Pam Bruns says

    December 27, 2019 at 8:15 pm

    Fantastic!! Was the best thing I made for Christmas this year!!!

    Reply
    • bakerbynature says

      December 28, 2019 at 9:34 pm

      Well this just made my day 🙂 Thank you for letting me know, Pam!

      Reply
  12. Dtbr says

    December 30, 2019 at 4:00 am

    Very rich. Can only eat a few bites at a time. Maybe a shortbread crust with no ganache would create a more desirable combination.

    Reply
  13. Erin M says

    January 23, 2020 at 5:00 pm

    Looks amazing, can’t wait to make it for my husband’s bday! How long should I bake it in mini 4.5 inch spring form pans?

    Reply
    • bakerbynature says

      January 24, 2020 at 2:49 pm

      Hi Erin. I haven’t baked them in that size tin, so I can’t say for sure. But I would start checking them around 25 minutes 🙂

      Reply
  14. Hector Hernandez says

    March 12, 2020 at 4:32 pm

    I’m planning on s for St Patrick’s day his year. One question, do you include the filling of the Oreo cookies in the crust or just the cookie?

    Thank you for your help,

    Hector Hernandez

    Reply
  15. TRACEY RAE SROCK says

    March 15, 2020 at 1:59 pm

    Could I substitute Irish Cream Syrup in this recipe? What amount should I use? Thank You

    Reply
  16. Taylor Harvey says

    April 11, 2020 at 3:54 pm

    Had the same question as some comments above but didn’t see the answer. Should the Oreos be crushed with their filling or just the cookies? Thanks! Excited to try the recipe.

    Reply
    • bakerbynature says

      April 11, 2020 at 8:11 pm

      Hi Taylor. You crush the whole cookies!

      Reply
  17. Ivett Dorkó says

    April 16, 2020 at 12:35 pm

    I made this for my mom’s birthday, It was an an absolute success! Thank you so much!

    Reply
  18. Sondizzle says

    May 23, 2020 at 12:35 am

    Made cheese cake for the 1st time, and it was excellent!! The texture was just as I like it. Will certainly do doing it again. ..love it.

    Reply
  19. Loyce says

    January 4, 2021 at 6:57 am

    I will be making this cheesecake soon for our Sunday dinner. Just a note: Instead of all the aluminum foil, I use an oven bag such as used for roasting a turkey. Works wonderfully.

    Reply
  20. Fred says

    January 30, 2021 at 9:33 pm

    How do you remove cake from springform pan since the bottom is covered with aluminum foil also?

    Reply
  21. CK says

    March 15, 2021 at 12:58 pm

    What about the alcohol content ? Can I give this to people who don’t drink (morning tea in the office) and kids?

    Reply
  22. JJ says

    April 1, 2021 at 8:45 pm

    Should you separate the cream part of the Oreo from the cookie part?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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