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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.

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.

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.

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 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.
  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.

More Cheesecake Recipes

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

Baileys Cheesecake

4.97 from 52 votes
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.
Prep Time 30 mins
Cook Time 50 mins
Total Time 7 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 661kcal


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


  • 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 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.

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.


  • 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.


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


Calories: 661kcalCarbohydrates: 56gProtein: 9gFat: 45gSaturated Fat: 24gCholesterol: 150mgSodium: 358mgPotassium: 270mgFiber: 2gSugar: 43gVitamin A: 1226IUVitamin C: 1mgCalcium: 103mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.


Fiona blogs over at Just So Tasty where 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. Thanks for this recipe. I made it one day ahead of St. Paddy’s day to bring to a party. I used mint Oreos for the crust and it was a big hit! I only did the whip cream no chocolate ganache and I know my oven runs a little hot so I baked it 55 minutes took a look and baked 3 more minutes just to insure the middle wasn’t runny. 55 would have probably been ok to. ☘️ Katie

  2. I made this for our Christmas lunch desert. It was lovely, I haven’t made cheesecake in a while so I chose carefully which recipe to use. It was creamy and you could really taste the Baileys coming through, the base was very nice too. Absolutely fabulous 👌

  3. After visiting Ireland and having Bailey’s cheesecake there, I decided to try one out at home. This was not only better than what we ate in Galway, it was maybe the best cheesecake I’ve ever had. My sister went one step further and said it was the best thing she’d ever eaten. Absolutely perfect!

  4. This recipe sounds divine. I plan on making a non-alcoholic version. Do I use the same volume of Baileys Irish Cream Coffee Creamer to substitute the alcoholic version? Thank you for a clarification. Barbara. And yes, I will definitely send you a recipe rating!

    1. Hi Barbara, I honestly haven’t tried it myself, so I can’t confirm how well it would work. But that’s the first substitute I would reach for.

  5. I made this last weekend for my boyfriends birthday and we absolutely loved it! So smooth and creamy! Virtually melts in your mouth! I will definitely be making it again for my son’s engagement 💍 party in September! Thank you so much!!

  6. I admit I haven’t tried this but plan to this week. It’s only my husband and I so I was wondering if half the cheesecake could be frozen?

  7. My family and family friends loved this cheesecake!!!! So yummy and overall very easy. Made it two days in advance of St.Pattys day and it was still perfect and creamy and so amazingly good. The only thing is I’d the crust was not as crisp as I’d like it but maybe you could just put it in the oven longer or maybe it was just that it sat for so long. Yum!

  8. Love this recipe! Made it for my neighbors who love Bailey’s. I added a little bit extra Bailey’s here in there because I know how much I love it. But, overall the recipe is perfect!

  9. I made iit for some family and friends… not sure how it tasted for sure but if it tastes as good as it looks.. it will be one that I use regularly.. thanks for the recipe

  10. I made this for someone who is a huge fan of Baileys for his birthday. His wife has to eat Gluten-free so seeing that you used corn starch instead of flour made it a possibility to make a dessert we could all enjoy. It only became gluten-free when I found out that Oreos now come in gluten-free and just so you know, they taste just like the regular Oreos. I even got a little carried away and found Bailey’s Chocolate Delights (salted caramel with Baileys in them) and used those to top the whipped cream dollops on the cheesecake. Everyone loved it!

  11. Hi there! I plan to serve this for St. Patricks Day but I wanted to bake ahead of time. Does this freeze well? If so, how far in advance can I freeze it without affecting the flavor or texture?

    1. Hi Deb, Yes you can freeze this cheesecake. Place it on a plate or strong cardboard round and wrap it tightly with plastic wrap, then foil. It will keep for a month in the freezer, and up to 2 months but the flavor may suffer a bit after a month. Thaw it in the fridge or on the counter before serving. If you can, I’d recommend making the ganache fresh for the best taste, but it will freeze, too.

  12. 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!

  13. 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.

  14. 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!

  15. 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!

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

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

  17. 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!

  18. 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?

    1. Hi. I make a lot of cheesecakes & I never liked fussing with the foil wrapped spring form sitting in the water bath. For the very possibility of water getting in. Instead I take a very large lasagna pan & fill it with boiling water & put it on the rack just under the cheesecake. Works just as well. Never have any issues with cracking.

    1. 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! 🙂

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

  20. 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?

    1. 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.

      1. 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!

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

        1. 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.

  22. 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 🙂

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