This baileys cheesecake recipe features a chocolate cookie crust, baileys cheesecake filling, and semi-sweet chocolate ganache topping! Packed with plenty of baileys flavor, it’s the perfect St. Patrick’s day dessert Top with a swirl of ganache or whipped cream! 

Baileys Irish Cream Cheesecake 

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 is so delicious! 

Every year I look forward to a hearty bowl of Guinness beef stew, a piece of Irish soda bread, and a slice baileys cheesecake! But I look forward to the cheesecake most of all! 

This dreamy baileys Irish cream cheesecake is super creamy yet dense. And full of baileys flavor thanks to a baileys cheesecake filling and baileys chocolate ganache! If you love baileys Irish cream or need a foolproof St. Patrick’s day dessert, try this baileys cheesecake! 

Tips & Ingredients for Baileys Cheesecake

• Cream Cheese: Soften the cream cheese to room temperature before use. Room temperature cream cheese is easier to blend, and kinder on your appliances. Use full fat cream cheese for the best taste and texture. Use brick-style, and avoid whipped cream cheese for this recipe. 
• Sour Cream: Use full-fat sour cream for the best cheesecake filling. Bring the sour cream to room temperature before use. 
• Sugar: We use less granulated sugar in this recipe than in other cheesecake recipes because baileys adds sweetness. I don’t suggest reducing the sugar or subbing sugar alternatives like stevia.
• Eggs: You’ll use whole eggs as well as egg yolks. Be sure to bring your eggs to room temperature before adding them to the batter, as cold ingredients don’t bond. You don’t need to add the eggs one at a time, but make sure to beat them on low speed, just until com combined. 
• Espresso Powder: I use this espresso powder in the cheesecake filling and love the subtle coffee taste it adds to this cheesecake. I also think it enhances the baileys flavor in the cheesecake filling and chocolate flavors in the crust and topping. You may omit if desired! 
• 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. If you don’t use the amounts called for, your baileys cheesecake will lack baileys flavor. 
• Oreo Cookies: No need to remove the white filling. Just place them in a food processor or blender and pulsed into fine crumbs. 
• Butter: I prefer unsalted butter but salted will work since we’re just using this as a binder for the Oreo cookie crust.
• Chocolate: Use semi-sweet or dark chocolate to avoid your cheesecake being too sweet. If you don’t want a baileys chocolate cheesecake, just leave the chocolate ganache off. And add a dollop of whipped cream instead. I don’t suggest subbing chocolate chips.
• Heavy Cream: Aka heavy whipping cream. You’ll use this for the chocolate ganache topping. And could also use it to make homemade whipped cream. 

Of course you’ll also need a cheesecake pan! This 9″ Springform pan is my absolute favorite. I don’t suggest baking this cheesecake in a cake pan, as you won’t be able to remove the slices easily. 

Water Bath for Baileys 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.

Cooling Process

My final tip for making this luscious Irish Cream Cheesecake is to be aware of timing! 

• This baileys cheesecake must bake for a little over an hour. 
• Then it cools in the oven for a brief period (this helps the cheesecake cool down slowly and avoid cracks).
• Then it must cool to room temperature before you chill it in the fridge for at least 6 hours. So be sure you plan ahead when making this one!

Freezing Baileys Cheesecake 

1. Make as directed. Bake the cheesecake, then cool to room temperature. 
2. If freezing, I suggest skipping the ganache, and adding it after you thaw. 
3. Wrap the whole cheesecake in multiple layers of saran wrap, then place in a freezer bag. Press as much excess air out of the bag before sealing the bag.
4. Place the cheesecake in the freezer for up to 2 months! When ready to thaw, place the cheesecake in the fridge overnight, or for at least 8 hours. Never attempt to thaw cheesecake by placing it in the microwave or oven.

This cheesecake will keep, stored properly in the freezer, for two months. I suggest letting it sit at room temperature for 30 minutes before slicing, for the best texture! 

More Baileys Flavored Desserts 

• No Bake Baileys Chocolate Pie (Like part pie part chocolate cheesecake)
• Baileys Irish Cream Cheesecake Bars
• Baileys Irish Cream Chocolate Pudding
• Baileys Irish Cream Chocolate Chip Cookies
• Mini Baileys Irish Cream Cheesecakes

Baileys Irish Cream Cheesecake

Ashley Manila

This baileys cheesecake recipe features a chocolate cookie crust, baileys cheesecake filling, and semi-sweet chocolate ganache topping! Packed with plenty of baileys flavor, it's the perfect St. Patrick's day dessert Top with a swirl of ganache or whipped cream! 

5 from 17 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Inactive Time 6 hours hrs

Total Time 7 hours hrs 45 minutes mins

Course Dessert

Cuisine Cheesecake

Servings 1 Cheesecake (9″)

Ingredients

 

For the Chocolate Cookie Crust:

• 34 regular Oreo cookies filling NOT removed, crushed into fine crumbs
• 1/2 cup (113g) unsalted butter melted

For the Baileys Irish Cream Cheesecake Filling:

• 3 8 ounce packages (24 ounces total) full-fat cream cheese room temperature
• 1 cup (227g) full-fat sour cream room temperature
• 1 cup (199g) granulated sugar
• 3 large large eggs room temperature
• 2 large egg yolks room temperature
• 1/2 teaspoon espresso powder optional
• 1/2 cup (113ml) Baileys Irish Cream Liqueur

For the Baileys Irish Cream Chocolate Ganache:

• 8 ounces semi-sweet chocolate, finely chopped
• 3/4 cup (171ml) heavy cream
• 1/4 cup (57ml) Baileys Irish Cream Liqueur

Instructions

 

For the Chocolate Cookie Crust:

• 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.
• In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
• Press the mixture into the bottom – and slightly up the sides – of the prepared pan.
• Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
• Reduce the oven temperature to 325 degrees (F).

For the Baileys Irish Cream Cheesecake Filling:

• 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.
• 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. 
• Finally, fold in the Baileys Irish Cream Liqueur, mixing just until it’s incorporated in the batter.
• Pour filling on top of the partially baked crust, and use a spatula to smooth the top.
• Place the cheesecake pan into a large, deep pan. 
• Place pan in the oven and then add an inch of hot water into the pan. This is your water bath.
• 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.
• 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:

• Add chopped chocolate 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. Set aside until ganache is set, about 1 hour.
• To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
• Store, loosely covered, in the refrigerator, for up to 5 days. 

Video

Notes

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

Keyword cheesecake, baileys irish cream, chocolate, cheesecake bars, st. patrick’s day dessert

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