So decadent and delicious, this Baileys Irish Cream Cheesecake recipe is the perfect dessert for St. Patrick’s Day or anytime you want to indulge in something luscious! This creamy cheesecake is infused with the rich flavor of Baileys, nestled on a chocolatey cookie crust then topped with luxurious chocolate ganache!
Even when I lived in the Philippines, I have always been a big fan of Baileys! I don’t really drink alcohol much but I love this sweet Irish cream because it tastes more like dessert and coffee rolled into one yummy drink! What’s not to love?
So just in time for St. Patrick’s Day, my daughter and I decided to make this yummy homemade Baileys cheesecake! We knew that we wanted this Baileys cheesecake with a chocolate cookie or Oreo crust because it would be the perfect base.
Naturally, it won’t be a Baileys cheesecake unless the cheesecake batter itself is infused with Baileys so there goes 1/2 a cup of Irish cream deliciousness in the cake! I waited patiently until the next day to try the cake and wow – I was totally blown away by how delicious this Irish cream cheesecake came out!
But don’t trust my word for it! I brought this cake to our church and served it after the evening service and everyone raved about it. They said this Baileys cheesecake was so amazing! The flavor of Baileys came through the cake without overwhelming the rest of the flavors. It was perfect!
Why You Would Love This Baileys Irish Cream Cheesecake Recipe
You’ll love this recipe for Baileys Irish Cream Cheesecake because it combines the creamy richness of cheesecake with the indulgent flavor of Baileys Irish Cream. The chocolatey Oreo crust adds a delicious contrast, while the chocolate ganache topping provides an extra layer of decadence.
If you’ve been wanting to make a Baileys Irish cream dessert, then I highly recommend this! It has all the flavor of Baileys plus the extra tastes of chocolate, cream cheese and so much more!
Ingredients for Baileys Irish Cream Cheesecake
For the Oreo Chocolate Crust:
- 24 Oreo Cookies (whole cookies with filling)
- 6 tablespoons butter, melted
For the Baileys Irish Cream Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 1/3 cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish Cream
For the Chocolate Ganache (Optional):
- 4 ounces dark or semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 2-3 tablespoons Baileys Irish Cream (optional, for extra sweetness and flavor)
- 1 tablespoon honey or maple syrup (use if not adding Baileys or if extra sweetness is needed when you’re using dark chocolate)
Instructions (How to make Baileys Irish Cream Cheesecake)
Preheat your oven to 350°F (175°C). To prepare the Oreo chocolate crust, crush the Oreo cookies in a blender until fine crumbs form. Mix in the 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 lower the temperature to 325°F (160°C).
In a large mixing bowl, beat the softened cream cheese and sugar using a stand or hand mixer on medium speed until smooth and creamy, ensuring no lumps remain. Reduce the mixer speed to low and add the eggs one at a time. Stir in the vanilla extract and Baileys Irish Cream until fully incorporated.
Pour the cheesecake batter over the baked Oreo 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 the cheesecake 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. Once cooled, refrigerate the cheesecake for at least 5 hours, preferably overnight, to set completely.
Place the heavy cream, chocolate pieces, and the liquid sweetener of your choice in a saucepan. Melt the chocolate using low heat by stirring until it becomes very smooth and shiny. If desired, add Baileys Irish Cream (optional). Remove from the heat and let cool for a couple of minutes. Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Allow the ganache to set before serving.
Tips & Tricks:
- The cheesecake is delicious on its own, but the chocolate ganache adds richness to it. If you prefer plain cheesecake, there’s no need for the ganache. If using, adjust the sweetness of the ganache according to your preference by adding honey, maple syrup, or more Baileys Irish Cream.
- To easily remove the cheesecake from the springform pan, run a thin knife around the edge before releasing the springform.
Frequently Asked Questions (FAQs)
Can I make this cheesecake in advance? Absolutely! I would highly recommend that! This cheesecake can be made up to 2 days ahead of time. In fact, allowing it to chill overnight or for 2 days in the refrigerator enhances its flavor and lets it set perfectly, too.
Can I use a different type of cookie for the crust? Yes, you can substitute the Oreo cookies with other chocolate sandwich cookies or even graham crackers if you prefer.
Can I omit the Baileys Irish Cream from the recipe? Baileys adds a unique flavor to the cheesecake so if possible, do not. But if you don’t really fancy it you can replace it with Bailey’s coffee creamer or simply increase the vanilla extract to double the amount.
Enjoy the scrumptious combination of creamy cheesecake infused with the rich flavor of Baileys Irish Cream, chocolatey Oreo crust, and topped with a luxurious chocolate ganache. This Baileys Irish Cream Cheesecake is a show-stopping dessert that will delight your taste buds and impress your guests. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this recipe is sure to become a favorite. Enjoy every decadent bite!
Baileys Irish Cream Cheesecake
Ingredients
For the Oreo Chocolate Crust:
- 24 pieces Oreo Cookies, whole cookies with filling
- 6 tablespoons butter, melted
For the Baileys Irish Cream Cheesecake Filling:
- 8 oz (3x) packages of cream cheese, softened
- 1 1/3 cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish Cream
For the Chocolate Ganache:
- 4 ounces dark or semi-sweet chocolate chopped
- 1/2 cup heavy cream
- 2-3 tablespoons Baileys Irish Cream, (optional),
- 1 tablespoon honey or maple syrup, use if not adding Baileys or if extra sweetness is needed
Instructions
For the Oreo Chocolate Crust:
- Preheat your oven to 350°F (175°C).
- To prepare the Oreo chocolate crust, crush the Oreo cookies in a blender until fine crumbs form. Mix in the 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 lower the temperature to 325°F (160°C).
For the Baileys Irish Cream Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar using a stand or hand mixer on medium speed until smooth and creamy, ensuring no lumps remain.
- Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and Baileys Irish Cream until fully incorporated.
- Pour the cheesecake batter over the baked Oreo 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 the cheesecake 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.
- Once cooled, refrigerate the cheesecake for at least 5 hours, preferably overnight, to set completely.
For the Chocolate Ganache:
- Place the heavy cream, chocolate pieces and the liquid sweetener of your choice, if using, in a saucepan. Add Baileys, if desired. Melt the chocolate using low heat by stirring until it becomes very smooth and shiny. Remove from the heat and let cool for a couple of minutes then drizzle/pour it over the cake.
