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Home » Recipes » Baileys Cheesecake

Baileys Cheesecake

Published on September 1, 2019 by Fiona | 41 Comments

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This extra decadent Baileys Cheesecake is the perfect grown-up dessert. Smooth and creamy with a delicious Irish cream flavor – make it for your dinner party and wow your guests.

If you love the flavors of cheesecake and can’t get enough, be sure to try our Cheesecake Cookies and Easy Cherry Cheesecake Dip!

A slice of extra creamy Baileys cheesecake with an Oreo crust and chocolate ganache.

Baileys Cheesecake – a Grown-Up Dessert

If you’re looking for a dessert that’s indulgent, over the top, and perfectly rich – then look no further. This Baileys cheesecake features a crunchy Oreo cookie crust, velvety smooth texture, delicious Baileys flavor, and chocolate ganache on top. It’s rich without being too sweet, has the perfect cheesecake texture, and while you can taste the Baileys – it isn’t overpowering.

You’ll only need a small slice – but you’ll definitely want a bigger one.

Can I Make A Non-Alcoholic Baileys Cheesecake?

Absolutely! Instead of using Baileys Liqueur, you can use Baileys Irish Cream coffee creamer that’s found in your regular grocery store.

How to Make Baileys Cheesecake

  1. Prep the pan: You’ll start with a 9-inch springform pan, wrapping it with foil. Since we’re using the water bath method for this baked cheesecake, the foil will protect it.
  2. Make the Oreo crust: Pulse Oreos and melted butter in a food processor until they are crushed into fine crumbs. Press the crumbs into the bottom of the springform pan to form the crust.
  3. Make the filling: Beat some softened cream cheese and granulated sugar together until smooth, then beat in cocoa powder, cornstarch and sour cream. Beat in eggs, then gently fold in some Baileys Irish Cream. You can use a hand mixer or stand mixer for this step.
  4. Bake the Baileys cheesecake: Pour the cheesecake batter on top of the Oreo crust and smooth out the top. Grab a large roasting pan and set the foil wrapped springform pan inside. Pour hot water into the pan, just about a half inch to an inch high. Carefully slide the pan into the oven and bake for about an hour. It should wiggle slightly but be mostly set. Remove the pan from the oven and let it sit in the water bath until it’s cooled to room temperature. The cheesecake will continue to cook and set as it sits. Once cooled, cover he cheesecake pan loosely with foil and refrigerate for several hours.
  5. Make the chocolate ganache: Chop some semi-sweet chocolate up into small pieces and place into a glass bowl. Heat some heavy cream in a pot on the stove, them pour the hot cream over the chocolate to melt it. Once the chocolate is melted and has been whisked smooth, whisk in some Baileys.
  6. Serve: Remove the cheesecake from the springform pan very carefully. Drizzle the ganache all over the cake, then slice and serve. I like to top each slice with a little whipped cream but that step is totally optional.

An entire Baileys cheesecake with Oreo crust and drizzle with chocolate sauce on top.

Tips for Making Baileys Cheesecake

  1. Make sure the cream cheese, sour cream, and eggs are room temperature before getting started. I recommend taking them out of the fridge about 30 minutes prior.
  2. Use full-fat cream cheese (brick style, not whipped or lite) and full-fat sour cream. Otherwise, the texture won’t be ideal.
  3. I used 1/2 cup Baileys Irish Cream (the original flavor). We found that while you could definitely taste the Baileys, it wasn’t too strong. If you want your cheesecake to just have a hint of Baileys, you could use a little less.
  4. Bake the cheesecake in a water bath for the smoothest, creamiest texture. This also helps prevent cheesecake cracks. In the recipe card below I’ve included all the instructions on how to do this. I also have a tutorial and video in this recipe here.
  5. This Baileys cheesecake (and all cheesecakes for that matter) taste better the next day. After baking the cheesecake, cool it to room temperature. Then cover and refrigerate for at least 6 hours before serving, or preferably overnight.
  6. Then when you’re ready to serve – don’t forget the Baileys infused chocolate ganache on top.

Do I Have to Bake the Cheesecake in a Water Bath?

I always test my cheesecake recipes using the water bath baking method. I find it minimizes the chance of the cheesecake cracking and keeps it extra smooth. If you really want to bake it without the water bath – I recommend changing the oven temperature to 325F instead. The bake time will be about the same.

A slice of Irish cream cheesecake with a bite take out of it to show the creamy texture.

Love cheesecake? Try these other favorites:

  • No Bake Chocolate Cheesecake
  • White Chocolate Cheesecake with Raspberry Sauce
  • No Bake Blueberry Cheesecake
  • Nutella Cheesecake
A slice of extra creamy Baileys cheesecake with an Oreo crust and chocolate ganache.

Baileys Cheesecake

Fiona
This extra decadent Baileys Cheesecake is the perfect grown-up dessert. Smooth and creamy with a delicious Irish cream flavor - make it for your dinner party and wow your guests.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 50 mins
Chilling 6 hrs
Total Time 7 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 661 kcal

Ingredients
  

Oreo Crust

  • 30 Oreo Cookies wafers and filling
  • 5 tablespoons unsalted butter melted

Baileys Cheesecake Filling

  • 24 oz cream cheese full-fat, brick style
  • 1 and 1/4 cups white sugar
  • 2 teaspoons cocoa powder
  • 1 tablespoon cornstarch
  • 3/4 cup sour cream
  • 3 large eggs
  • 1/2 cup Baileys Irish Cream Liqueur

Baileys Chocolate Ganache

  • 6 oz semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1-2 tablespoons Baileys Irish Cream Liqueur

Instructions
 

  • Preheat the oven to 350F degrees.
  • Wrap the outside of a 9-inch springform pan in aluminum foil. Wrap it at least 3 times so that the bottom and up the sides are covered, and there are no seams showing.

Oreo Crust

  • Blitz the Oreo cookies in a food processor until they're crushed cookie crumbs.
  • Add in the melted butter and pulse a few times to combine.
  • Press the mixture into the bottom and slightly up the sides of the prepared pan.
  • Bake the crust in the preheated oven for 10 minutes. (Leave the oven turned on).

Baileys Cheesecake Filling

  • Beat the cream cheese until soft, then beat in the sugar.
  • Sift in the cocoa powder and cornstarch, then beat in the sour cream. Turn off the mixer and scrape down the sides of the bowl.
  • With the mixer on low speed, beat in the eggs 1 at a time.
  • Fold in the Baileys using a large rubber spatula.

Baking and Cooling the Cheesecake

  • Pour the cheesecake batter on top of the crust and smooth the top.
  • Place the cheesecake pan (still wrapped in aluminum foil) in the middle of a large roasting pan.
  • Pour about 1/2 - 1 inch of hot water into the roasting pan so that the cheesecake is surrounded by water (this is your water bath).
  • Place the roasting pan with the cheesecake inside in the oven and bake for 55-65 minutes, or until the top looks just set, but the cheesecake still has a slight wobble in it.
  • Remove from the oven and let the cheesecake cool to room temperature (while still in the water bath).
  • Remove the cheesecake pan from the water bath, cover lightly, and place in the fridge to chill for at least 6 hours before serving.

Chocolate Ganache

  • Chop the chocolate into very small pieces and place in a glass, heatproof bowl.
  • Add the cream to a small saucepan over medium heat, and heat the cream to a gentle simmer while stirring.
  • Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.
  • Whisk the mixture until smooth, then whisk in the Baileys. If the chocolate isn't fully melted, heat in the microwave for 30 seconds on medium heat.

Serving

  • Remove the cheesecake from the fridge.
  • Gently trace around the edge of the cake with a thin, sharp knife. Unclamp the springform.
  • Drizzle the ganache over the cake, and optionally top with whipped cream.

Notes

Store leftovers covered in the fridge. 
Ganache can be drizzled on top of the cooled cheesecake in advance. 

Nutrition

Calories: 661kcalCarbohydrates: 56gProtein: 9gFat: 45gSaturated Fat: 24gCholesterol: 150mgSodium: 358mgPotassium: 270mgFiber: 2gSugar: 43gVitamin A: 1226IUVitamin C: 1mgCalcium: 103mgIron: 4mg
Keyword Baileys Cheesecake
Tried this recipe?Let us know how it was!

Baileys Cheesecake pinnable image Baileys Cheesecake slice in a pinnable image

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About Fiona

Fiona blogs over at Just So Tastywhere she shares easy, classic recipes for desserts & sweet treats. A peanut butter lover, chocolate connoisseur, and sprinkle addict - she hopes to make your life sweeter, one cookie at a time. She also teaches yoga, because life is all about balance.

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  1. Ali says

    January 1, 2021 at 2:14 pm

    The best

    Reply
    • Kristin says

      January 3, 2021 at 9:18 am

      Thanks for stopping Ali!

      Reply
  2. Joanne Johnson says

    December 30, 2020 at 1:13 pm

    Looks wonderful – With the baking temperature and time – doesn’t it evaporate the alcohol? Just wonder as you say – ‘adult dessert’ – Is there any alcohol effect left? Or is it just the flavour that you are thinking is more adult? I just want to know to serve to kids or not – Most cooking I’ve done with alcohol for flavour it does evaporate and I don’t have to worry about the kids eating – Thanks for any help!

    Reply
    • Kristin Maxwell says

      December 30, 2020 at 5:30 pm

      Hi Joanne, There is also Bailey’s in the chocolate ganache topping, which isn’t cooked.

      Reply
  3. Karen McClendon says

    December 30, 2020 at 11:14 am

    I made this, and mine isn’t as pretty… There was an awful lot of ganache… You can see the photo on my FB page.

    Reply
  4. Giuseppe C. says

    December 29, 2020 at 2:07 pm

    My wife asked me to make her a Baileys cheesecake for Christmas. So I found this recipe and made it for her. When she ate it, she got tears in her eyes because it was super delicious. This cheesecake was so moist and creamy and she loved every bite. This will now be added to our permanent family recipes. My wife has already asked me to make her another in the New Year. Thank you for sharing this recipe!

    Reply
    • Kristin says

      December 31, 2020 at 11:07 am

      You are so welcome Giuseppe! So glad she loved it! Happy New Year!

      Reply
  5. Kerry H says

    December 26, 2020 at 9:22 pm

    So instead of regular Baileys I used their seasonal Vanilla Cinnamon version but kept the rest of the recipe the same. It was a huge hit! Even some non cheesecake lovers had to try it. I have had several requests to make this a new Christmas dessert tradition. Thanks fo sharing!

    Reply
    • Kristin says

      December 27, 2020 at 10:50 pm

      Great feedback Kerry! Thanks for stopping by

      Reply
  6. Rosemarie says

    December 25, 2020 at 2:21 pm

    Absolutely lovely cheesecake. I have made it five times in the last week – three as Christmas Gifts. It is a definite keeper.

    Reply
    • Kristin says

      December 26, 2020 at 3:38 pm

      That’s awesome Rosemarie! Thank you so much for stopping by.

      Reply
  7. Lynda R says

    December 21, 2020 at 9:21 am

    I only have a 10 inch spring form pan instead of a 9 inch. Will that be a problem.

    Reply
    • Kristin Maxwell says

      December 21, 2020 at 2:55 pm

      Yes you can use that. It won’t be quite as tall, and you may need to slightly adjust the cooking time (less time).

      Reply
  8. Susie Mackay says

    November 11, 2020 at 8:21 am

    This looks so pretty with the chocolate ganache and piped cream. I’m not great at piping, but maybe Even I could manage these small swirls… Looks like a great Christmas dessert option for my family members who don’t like Christmas pudding!

    Reply
    • Kristin says

      November 13, 2020 at 8:37 am

      Thanks Susie!

      Reply
  9. Shantelle says

    October 13, 2020 at 9:25 pm

    My cake is currently in the fridge but I’m concerned because I believe water seeped in to the pan and may have interfered with my crust. Anyway to fix that if it has been ruined?

    Reply
  10. Victoria s powell says

    September 4, 2020 at 2:22 pm

    To Die For. Making another today. Going to try one with rum instead of baileys also

    Reply
    • Kristin says

      September 5, 2020 at 12:14 pm

      That’s awesome Victoria! Thanks for stopping by.

      Reply
  11. kirsten says

    June 16, 2020 at 3:06 pm

    hello! just wondering what rack in the oven I should bake this on?

    Reply
    • Kristin Maxwell says

      June 17, 2020 at 2:29 pm

      Hi Kirsten, Anytime it’s not listed you can assume the middle of the oven is good, and that’s true for this cheesecake as well! 🙂

      Reply
  12. Madhuri Dutta says

    May 1, 2020 at 11:06 am

    Amazing recipe. I tried it exactly as the recipe and it came out perfect. Tastes superb. Thanks very much for sharing.

    Reply
    • Kristin says

      May 3, 2020 at 1:33 pm

      You are so welcome Madhuri Dutta! Thanks for stopping by.

      Reply
  13. Katherine Flynn says

    March 16, 2020 at 5:52 am

    I only have a huge spring form pan now ( thanks to my wonderful sons! They’re adults by the way…) I wasn’t sure if I could double the ingredients as shown or if the ingredient amounts changed completely. Otherwise my cheese cake will only be 1/4 to 1/2 an inch tall. Can anyone help me?

    Reply
    • Kristin Maxwell says

      March 16, 2020 at 10:58 am

      I would think you could add maybe 50% more of the ingredients for a larger pan. I’m not sure what size you have, but that’s what I would try.

      Reply
      • Katherine Flynn says

        March 17, 2020 at 8:53 am

        It’s a 10 1/4 inch pan and thank you for getting back to me as quickly as you did! I truly appreciate the advice! I can’t wait to start making it!

        Reply
        • Kristin Maxwell says

          March 17, 2020 at 6:59 pm

          Let me know how it turns out!

          Reply
          • Katherine Flynn says

            March 18, 2020 at 10:16 am

            Will do! Hopefully making it today!

  14. Leeann THORNBERRY says

    March 12, 2020 at 7:31 am

    Could this be made in a mini version using a muffin tin? What,if any, adjustments would need to be made w the recipe?

    Reply
    • Kristin Maxwell says

      March 12, 2020 at 4:13 pm

      That would work, but you may end up with extra filling.

      Reply
      • Lorri Shaffer says

        April 5, 2020 at 6:53 am

        If you did make the mini version, how would you adjust baking time, etc…?

        Reply
        • Kristin Maxwell says

          April 5, 2020 at 1:35 pm

          I haven’t ever made baked mini cheesecakes in a muffin tin before, so it’s hard for me to say how long that would take. Additionally, the more I’ve thought about it, because the cheesecake is baked in a springform pan with straight sides, I’m not sure that the muffin pan would have the same effect and would worry that the filling would spill over when you remove from the pan.

          Reply
  15. Veronica says

    February 1, 2020 at 9:41 pm

    Hello! Do you actually use the entire Oreo cookie with the filling for the crust? I realize your recipe does note ‘wafer and filling’ and to pulse in a food processor, but wondering if that is in fact accurate – to pulse the cookies in their entirety? Because my initial Thought would be to use the wafers only! Thank you in advance. Will be preparing this cake next week 🙂

    Reply
    • Kristin Maxwell says

      February 3, 2020 at 3:58 pm

      Yes you want to use the entire cookie, filling and all. The filling actually helps to bind everything together.

      Reply
  16. Rachana says

    January 1, 2020 at 10:27 pm

    Hi
    I want to try your recipe and I don’t get sour cream in India, what is substitute for sour cream

    Reply
    • Kristin Maxwell says

      January 2, 2020 at 4:25 pm

      Hello! You could substitute plain greek yogurt, or plain regular yogurt.

      Reply
  17. Heather says

    December 26, 2019 at 4:57 pm

    I made this cheesecake for Christmas and my family raved about it! So good!! Thank you for sharing!

    Reply
    • Kristin says

      December 30, 2019 at 1:46 pm

      You are so welcome Heather! Thanks for stopping by.

      Reply
  18. LeeAnn says

    October 17, 2019 at 3:21 pm

    Printed and can’t wait to make it!

    Reply
    • Kristin says

      October 20, 2019 at 3:39 pm

      Thank you so much LeeAnn for stopping by.

      Reply
  19. Natalie says

    September 1, 2019 at 8:47 pm

    Such a gorgeous cheesecake! I love Baileys and I bet this cheesecake will become one of my favorites ♥

    Reply
    • Kristin says

      September 3, 2019 at 8:56 am

      Hi Natalie, thank you so much for stopping by and sharing your honest feedback.

      Reply

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