Baileys Cheesecake
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By Alyssa Rivers
on Mar 07, 2023 |
Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that’s perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.
When it comes to rich, creamy desserts, cheesecake is number one! Not only does it look great on the dinner table, but it tastes even better! (Especially when you make it from scratch!) If you love cheesecake as much as I do, try this white chocolate raspberry cheesecake, New York cheesecake, or Oreo cheesecake next. You can find my full list of cheesecake recipes here. I have cheesecake bars, mini cheesecakes, and more! It’s dessert heaven!
Bailey’s Irish Cream Cheesecake Recipe
Bailey’s Irish Cream cheesecake is the ultimate dessert for any occasion. Its rich, creamy texture combined with the subtle flavor of Bailey’s Irish Cream creates a heavenly dessert that’s hard to resist. This cheesecake is perfect for St. Patrick’s Day, birthdays, or any celebration that calls for a decadent and delicious dessert. Whether you’re a fan of cheesecake or Bailey’s Irish Cream, this dessert is sure to leave you craving for more! I took one bite and felt like I could eat the entire cheesecake. It’s just so good!
If you’re a cheesecake lover, then you need to make this Baileys cheesecake. Whether you’re an experienced baker or a novice, this cheesecake recipe is foolproof. So, grab your apron and head to the kitchen to whip up this creamy dessert. Your taste buds will thank you for it! It’s rich, creamy, chocolatey goodness!
Ingredients You’ll Need
Crust
- Oreo Cookies: These chocolatey cookies add a delightful texture and flavor to the crust. Their creamy filling also helps bind the crust together, making it easier to cut and serve.
- Unsalted Butter: Melted butter is the glue that holds the Oreo crust together. It’s essential for creating a crust that’s firm enough to support the creamy filling!
Cheesecake Filling
- Cream Cheese: Cream cheese is the star of the show in any cheesecake recipe, and this one is no exception! Its smooth and creamy texture is the perfect canvas for the Bailey’s Irish Cream and cocoa flavors to shine through.
- Sour Cream: Adds moisture to the filling and also adds a slight tangy flavor. It’s great for balancing out the sweetness of the Baileys cheesecake!
- Cocoa Powder: For the perfect rich, chocolatey flavor.
- Granulated Sugar: Adds sweetness to the filling.
- Large Eggs: Bind all of the ingredients together and give the cheesecake structure.
- Bailey’s Irish Cream Liqueur: A key ingredient for this cheesecake. It’s nice and creamy and also gives the filling a subtle coffee and whiskey flavor.
Ganache
- Semi-Sweet Chocolate: This acts as the base of the ganache topping. It adds an extra layer of chocolatey goodness without being too sweet.
- Heavy Cream: Adjusts the consistency of the ganache and also makes it nice and creamy.
- Bailey’s Irish Cream Liqueur: A splash for extra flavor!
- Fresh Whipped Cream: The best way to top off any homemade cheesecake.
How to Make Baileys Cheesecake
Making homemade Baileys cheesecake doesn’t have to be intimidating! I’ve broken it up into a few simple sections for you. Trust me, once you start making cheesecake from scratch, you’ll never go back to store-bought. This Bailey’s Irish Cream cheesecake will make you a believer!
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Crust Mixture: Pulse the Oreos in a food processor until the cookies have become a fine crumb. Then pour in the melted butter and pinch of salt and blend until combined.
- Add to Pan: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
- Bake: Bake for 10 minutes. Then allow to cool completely.
Prepare Cheesecake
- Wrap Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
- Cream Cheese Mixture: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more until it’s smooth.
- Mix in Remaining Ingredients: Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Then add eggs and Bailey’s and beat on low speed until combined. Scrape the bowl again.
- Prepare Water Bath: Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
Bake
- Bake: Bake for 1-1 1/2 hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
- Turn Off Oven: Once the Baileys cheesecake is set, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools.
- Chill: Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
- Remove From Pan: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.
Ganache
- Combine: Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
- Drizzle: Drizzle ganache over the Baileys cheesecake and top with whipped cream, if desired.
Tips for Making the Best Cheesecake
I know making homemade cheesecake can be tricky, but it doesn’t have to be. Use these tips and tricks and your Bailey’s cheesecake will turn out perfectly every time!
- Room Temperature Ingredients: Using room temperature ingredients will help you achieve a smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften.
- Scrape Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy.
- Use Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a waterbath, but prevents any water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go all the way up each side of the pan.
- Let Cheesecake Cool: Letting your Baileys cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down.
Storing Leftovers
This Bailey’s cheesecake is so rich and flavorful, it always goes fast at my house and we usually don’t have leftovers! If you’re lucky enough to have some, here’s how you can keep your delicious cheesecake tasting nice and fresh.
- In the Refrigerator: Store in the fridge in an airtight container or covered with plastic wrap for up to 5 days.
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Preheat the oven to 350 degrees fahrenheit.
Pulse the oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
Bake for 10 minutes. Allow to cool completely.
Cheesecake
Preheat the oven to 350 degrees fahrenheit. Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
Add eggs and Bailey’s and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
Once the cheesecake is set, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional oreos as you desire.
Ganache
Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
Drizzle ganache over the cheesecake and top with whipped cream, if desired.
Calories: 646kcalCarbohydrates: 54gProtein: 10gFat: 44gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 165mgSodium: 378mgPotassium: 260mgFiber: 2gSugar: 41gVitamin A: 1349IUVitamin C: 0.1mgCalcium: 108mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.