Baileys Irish Cream Cheesecake

Why You’ll Love This Recipe

• Rich and Creamy Texture: The combination of cream cheese and Baileys creates an ultra-smooth and luscious filling.

• Decadent Chocolate Crust: A chocolate cookie crust adds a delightful crunch and complements the creamy filling.

• Elegant Presentation: Topped with a glossy chocolate ganache, this cheesecake is as beautiful as it is delicious.

• Perfect for Celebrations: Whether it’s a holiday, birthday, or dinner party, this dessert is sure to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cookie Crust:

• 24 Oreo cookies (whole, with filling)

• 6 tablespoons unsalted butter, melted

For the Baileys Irish Cream Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1⅓ cups granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ cup Baileys Irish Cream

For the Chocolate Ganache Topping:

• 4 oz semi-sweet or dark chocolate, chopped

• ½ cup heavy cream

• 2–3 tablespoons Baileys Irish Cream (optional)

Directions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or blender. Mix the crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from the oven and reduce the temperature to 325°F (160°C).

2. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Baileys Irish Cream until fully incorporated.

3. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Wrap the pan securely in aluminum foil and place it in a larger baking or roasting pan. Fill the outer pan with hot water, about halfway up the sides of the springform pan. Bake for 1 hour, or until the edges are set but the center remains slightly soft. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for another hour.

4. Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 5 hours, preferably overnight, to set completely.

5. Prepare the Ganache: In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and glossy. If desired, stir in Baileys Irish Cream for extra flavor. Allow the ganache to cool slightly before pouring over the chilled cheesecake, spreading it evenly with a spatula.

6. Serve: Let the ganache set before slicing and serving the cheesecake.

Servings and Timing

• Servings: 12

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Chill Time: 6 hours

• Total Time: 7 hours 15 minutes

Variations

• No-Bake Version: For a quicker option, I prepare a no-bake Baileys cheesecake by using gelatin to set the filling and chilling it until firm.

• Different Crusts: I sometimes use graham crackers or chocolate graham crackers instead of Oreos for the crust.

• Mini Cheesecakes: I divide the batter into muffin tins lined with cupcake liners to make individual servings.

Storage/Reheating

• Refrigeration: I store the cheesecake in the refrigerator, covered, for up to 5 days.

• Freezing: I freeze the cheesecake without the ganache topping by wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To serve, I thaw it in the refrigerator overnight and add the ganache before serving.

• Reheating: Cheesecake is best served chilled, so I don’t recommend reheating it.

FAQs

Can I make this cheesecake without alcohol?

Yes, I can substitute the Baileys Irish Cream with an equal amount of Irish cream-flavored coffee creamer or a mixture of heavy cream and a teaspoon of vanilla extract.

How do I prevent cracks in my cheesecake?

To prevent cracks, I ensure all ingredients are at room temperature before mixing, avoid overmixing the batter, and use a water bath during baking to maintain even heat.

Can I use a different size pan?

Yes, I can use a 10-inch springform pan for a thinner cheesecake or adjust the baking time accordingly if using smaller pans.

Is it necessary to use a water bath?

While not strictly necessary, I find that using a water bath helps the cheesecake bake evenly and reduces the risk of cracks.

Can I add toppings other than ganache?

Absolutely! I sometimes top the cheesecake with whipped cream, chocolate shavings, or a dusting of cocoa powder for variety.

Conclusion

I find that this Baileys Irish Cream Cheesecake is a delightful fusion of creamy texture and rich flavor, making it a standout dessert for any occasion. Whether I’m celebrating a holiday, hosting a dinner party, or simply indulging in a sweet treat, this cheesecake never fails to impress.