Baileys Cheesecake Recipe: Decadent Irish Cream Dessert

Equipment

• 9-inch springform pan
• Large roasting pan (big enough to hold the springform pan)

Ingredients

Oreo Crust

• 24 Oreo cookies (wafers and filling)
• 1/4 cup unsalted butter (56 g), melted

Baileys Cheesecake Filling

• 24 ounces full-fat cream cheese (680 g), room temperature
• 1 1/4 cup granulated sugar (250 g)
• 1/4 cup sour cream (60 g), full-fat
• 1/2 cup Baileys Irish Cream Liqueur (120 ml)
• 1 teaspoon instant coffee powder
• 3 large eggs, room temperature
• Hot water, for the water bath

Chocolate Ganache*

• 6 ounces dark chocolate (170 g), about 50% (semi‑sweet works)
• 1/4 cup whipping cream (60 ml)
• 2 tablespoons Baileys (30 ml) — can substitute with more whipping cream

Instructions

Preparation

1. Preheat the oven to 350°F (180°C; 160°C fan-forced).
2. Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil, wrapping 3–4 times so the bottom and sides are well sealed.

Oreo Crust

1. Crush the cookies (wafers and filling) to fine crumbs in a food processor or in a sealed bag with a rolling pin.
2. Mix the crumbs with melted butter and press firmly into the bottom of the prepared pan, creating a slight lip around the edge.
3. Bake the crust for 8 minutes. Remove and leave the oven on.

Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy (about 2 minutes).
2. Scrape the bowl, add sour cream, and mix briefly to combine.
3. With the mixer on low, add eggs one at a time until incorporated. Stop when eggs are fully mixed in.
4. Stir the instant coffee into the Baileys to partially dissolve it, then slowly add the Baileys to the filling on low speed to avoid splashing.

Baking & Cooling

1. Place the wrapped springform pan in the center of a large roasting pan.
2. Pour the cheesecake batter over the crust and smooth the top.
3. Pour hot water into the roasting pan so there is about 1 inch (2.5 cm) of water around the springform pan.
4. Bake at 350°F for 50–65 minutes, until the top is set and the center gently wiggles like pudding (not liquid).
5. Remove the roasting pan from the oven and cool until the water reaches room temperature.
6. Remove the springform pan and cool the cheesecake on a wire rack until room temperature.
7. Cover and refrigerate for at least 6 hours or overnight.

Chocolate Topping & Serving

1. Chop the chocolate finely and place it in a heatproof bowl.
2. Heat the cream and Baileys until nearly boiling, then pour over the chopped chocolate. Let sit 2–3 minutes, then whisk until smooth.
3. If necessary, microwave in short intervals on medium power and whisk until completely smooth.
4. Remove the chilled cheesecake from the fridge, run a thin knife around the edge, and unclamp the springform ring.
5. Wipe away any condensation, then pour the ganache over the cheesecake, allowing some to drip over the edges. Return to the fridge to set.
6. Slice with a sharp, thin knife, cutting all the way through the crust for clean pieces.

Notes

1. Cream Cheese: Use full-fat, block-style cream cheese. Avoid whipped, spreadable, or low-fat varieties—they are too thin for cheesecake.
2. Room Temperature: Remove cream cheese, sour cream and eggs from the fridge at least 30 minutes before starting.
3. Non-Alcoholic Version: Swap Baileys for Irish cream coffee creamer and reduce sugar to 1 cup total to offset added sweetness.
4. Ganache: Make the ganache any time after the cheesecake is fully cooled. You can also serve it warm and let guests pour it over individual slices.
5. Storage: Keep the cheesecake covered in the fridge up to 5 days. Freeze tightly wrapped for up to 2 months; thaw in the refrigerator.
6. Nutrition: Values are estimates per slice (1 of 14) with ganache. The cheesecake is rich—small slices are satisfying.

Nutrition