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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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips for Making Baileys Cheesecake
- 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.
- Use full-fat cream cheese (brick style, not whipped or lite) and full-fat sour cream. Otherwise, the texture won’t be ideal.
- I used ½ 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.
- 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.
- 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.
- 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.
Love cheesecake? Try these other favorites:
- No Bake Chocolate Cheesecake
- White Chocolate Cheesecake with Raspberry Sauce
- No Bake Blueberry Cheesecake
- Nutella Cheesecake
- 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
- 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.
- 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 ½ - 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.
- 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.
- 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.