Baileys Cheesecake
This Baileys Cheesecake is ultra-creamy, smooth and lightly boozy, with warm notes of Irish cream layered over a chocolatey crust.
Baked gently in a water bath, this cheesecake turns out smooth and silky every time. It's a great choice for holidays, special occasions or anytime you want a dessert that feels a little extra without being complicated.
If you love rich, Irish-cream flavor, indulge in our Baileys Truffles or our Baileys Irish Cream Cake.
Jump to:
Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple creamy Baileys cheesecake.
See the recipe card below for the exact quantities of each ingredient.
- Oreo Cookies: Create a chocolate cookie crust that compliments the cheesecake batter.
- Unsalted Butter: Used to make the Oreo cookie crust.
- Full Fat Cream Cheese: Makes a smooth, creamy cheesecake.
- Granulated Sugar: Sweetens to balance the cream cheese tangy profile.
- Cornstarch: Helps stabilize and prevent cracking.
- Baileys Irish Cream: Adds signature flavor and warmth.
- Whipping Cream: Enhances richness and texture.
- Chocolate Melts: Create a smooth, glossy topping.
- Heavy Whipping Cream: Forms the ganache base.
- Baileys Irish Cream Liqueur: Ties the topping back to the filling.
You will need a 9" springform tin, mixing bowls, measuring cups and spoons, a hand mixer and a large roasting pan.
Variations
- Chocolate Type: Use dark chocolate, semi-sweet chocolate or white chocolate for the ganache.
- No Ganache: Serve plain or with whipped cream.
- Espresso Boost: Add a pinch of espresso powder to the ganache.
- Crust Change: Use graham crackers for a more classic flavor.
How to Make Baileys Cheesecake
This Irish cream cheesecake benefits from patience and gentle heat.
Move the rack down 1 from the middle, then preheat oven to 325F.
In a small mixing bowl add Oreo crumbs and melted butter, mix until evenly damp. Press the mixture into the bottom of the pan and slightly up the sides of the pan. Bake for 12 minutes, then set aside to cool slightly.
Reduce the oven temperature to 300F.
In a large mixing bowl, add the cream cheese and sugar, whip until smooth. Mix in the cornstarch and until well blended on low speed.
Pour in the Baileys and heavy cream, continue mixing on low speed until well combined.
Add eggs one at time, beating slowly just until incorporated (scrape the sides of the bowl for eggs 1 and 2), but stop right after mixing in the last egg.
Pour the cheesecake mixture into the crust. Wrap springform pan in a couple layers of foil, then place in a roasting pan filled halfway with water. Bake for 1 hour and 25 minutes (the top should be partially set with the center lightly jiggly).
Shut the heat off and open the oven door just a bit and leave in for an additional 45 minutes.
After that, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 1 ½ to 2 hours or overnight.
CHOCOLATE GANACHE:
Optional ganache layer, (keep the cheesecake in the fridge until ready to pour) add chocolate to a medium heat-safe bowl and set aside.
In a medium saucepan (it is better with a large diameter), heat whipping cream and over low-medium heat until it is actively simmering but not boiling. Stir occasionally to prevent any sticking, but not too much to cool it down.
Transfer the warmed liquid over top of chocolate, then add 1-ounce Baileys and allow it melt on its own for about 5 minutes, then whisk until smooth.
Wait about 8 minutes for the ganache to thicken slightly, then remove cheesecake from the fridge, and springform pan (if needed run a sharp knife around the edge to loosen).
Pour chocolate ganache on the top of the cheesecake and spread as desired.
Hint: Room temperature is important, since cold ingredients cause lumps.
Recipe Tips
- Low Speed Only: Working patiently prevents excess air and cracking.
- Water Bath Protection: Place foil under the pan to protect from leaks.
- Chill Fully: Texture improves significantly after resting.
- Slice Cleanly: Use a warm knife and wipe between cuts.
This creamy cheesecake pairs well with our Baileys Hot Chocolate.
More Desserts
Storage Instructions
- Refrigerator: Store leftover cheesecake covered for up to 4 days in a container that can hold the least amount of air possible.
- Freezer: Freeze individual slices, tightly cover in plastic wrap for up to 1 month. You can place parchment or wax paper on top to help prevent sticking, though a little sticking is still normal. Thaw in the freezer overnight.
Serving Suggestions
Baileys Cheesecake Recipe FAQs
The benefit of a water bath is that the hot water creates steam in the oven making it a humid environment. This helps it from cracking as well assists in the creamy texture.
Some does, but flavor remains. Due to the alcohol, this is an adult only dessert.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Baileys Cheesecake
Equipment
- 9" Springform Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Hand Mixer
- Large Roasting Pan
Ingredients
CRUST:
- 300 grams Oreo cookies crushed (about 2 ½ cups?)
- ½ stick butter unsalted and melted
FILLING:
- 3 8- ounce full fat cream cheese room temperature (750 grams)
- 200 grams white granulated sugar about 1 cup
- ½ tablespoon cornstarch
- 4 ounce whipping cream room temperature
- 3 ounce Baileys Irish Cream room temperature
- 3 large eggs room temperature
GANACHE LAYER, OPTIONAL:
- 4-5 ounce chocolate melts high quality and rough chopped
- 4-5 ounce heavy whipping cream
- 1 ounce Baileys Irish Cream
Instructions
- Move the rack down 1 from the middle, then preheat oven to 325F.
- In a small mixing bowl add Oreo crumbs and melted butter, mix until evenly damp. Press the mixture into the bottom of the pan and slightly up the sides of the pan. Bake for 12 minutes, then set aside to cool slightly.
- Reduce the oven temperature to 300F.
- In a large mixing bowl, add the cream cheese and sugar, whip until smooth. Mix in the cornstarch and until well blended on low speed.
- Pour in the Baileys and heavy cream, continue mixing on low speed until well combined.
- Add eggs one at time, beating slowly just until incorporated (scrape the sides of the bowl for eggs 1 and 2), but stop right after mixing in the last egg.
- Pour the cheesecake mixture into the crust. Wrap springform pan in a couple layers of foil, then place in a roasting pan filled halfway with water. Bake for 1 hour and 25 minutes (the top should be partially set with the center lightly jiggly).
- Shut the heat off and open the oven door just a bit and leave in for an additional 45 minutes.
- After that, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 1 ½ to 2 hours or overnight.
- Optional ganache layer, (keep the cheesecake in the fridge until ready to pour) add chocolate to a medium heat-safe bowl and set aside.
- In a medium saucepan (it is better with a large diameter), heat whipping cream and over low-medium heat until it is actively simmering but not boiling. Stir occasionally to prevent any sticking, but not too much to cool it down.
- Transfer the warmed liquid over top of chocolate, then add 1-ounce Baileys and allow it melt on its own for about 5 minutes, then whisk until smooth.
- Wait about 8 minutes for the ganache to thicken slightly, then remove cheesecake from the fridge, and springform pan (if needed run a sharp knife around the edge to loosen).
- Pour chocolate ganache on the top of the cheesecake and spread as desired.
Notes
- Low Speed Only: Working patiently prevents excess air and cracking.
- Water Bath Protection: Place foil under the pan to protect from leaks.
- Chill Fully: Texture improves significantly after resting.
- Slice Cleanly: Use a warm knife and wipe between cuts.
- Room Temperature: Cold ingredients cause lumps, so it is best for everything to be room temperature.
- Refrigerator: Store leftover cheesecake covered for up to 4 days in a container that can hold the least amount of air possible.
- Freezer: Freeze individual slices, tightly cover in plastic wrap for up to 1 month. You can place parchment or wax paper on top to help prevent sticking, though a little sticking is still normal. Thaw in the freezer overnight.
Nutrition
Made this recipe? Share your experience in the comments and don't forget to leave a star rating so others can find it too.
This cheesecake is so light and creamy. The Baileys flavor is just good amount of taste without being too strong and overpowering!