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Baileys Irish Cream Cheesecake

Manila Spoon
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!
5 from 15 votes
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Prep Time 15 minutes
Cook Time 1 hour
Chill 8 hours
Course Dessert
Cuisine American, Irish
Servings 16
Calories 220 kcal

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.

Notes

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 chocolate 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.

Nutrition

Calories: 220kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 65mgSodium: 98mgPotassium: 43mgFiber: 0.04gSugar: 20gVitamin A: 475IUVitamin C: 0.04mgCalcium: 25mgIron: 0.4mg
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