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I absolutely love this Baileys Cheesecake because it is rich and velvety, yet surprisingly simple to make. I first made it for a holiday dinner years ago, and it has been a part of my dessert rotation ever since. The creamy filling is flavored with a touch of Baileys and rests on a chocolate cookie crust, all topped with smooth chocolate ganache. It’s the kind of dessert that feels special but is totally doable in your own kitchen.
Why I Love This Recipe
This cheesecake is smooth, decadent, and has that unmistakeable Baileys touch that makes every bite feel like a celebration!
- Made with simple, everyday ingredients anyone can find
- Smooth, creamy cheesecake infused with Baileys flavor
- Crunchy Oreo cookie crust and silky ganache topping
- Perfect for St Patrick’s Day, Christmas, or any special occasion
- Can be made ahead and stored for easy entertaining
If you can’t get enough of rich, creamy desserts, you’ll love my Chocolate Chip Cheesecake, Reese’s Peanut Butter Cup Pie, or Cinnamon Toast Crunch Cheesecake too!
Ingredients Notes
Here’s what you’ll need to make this Baileys Cheesecake, along with some easy substitutions and additions you can try.
Crust
- OREO cookies – any chocolate sandwich cookies work; gluten-free is fine too.
- Salted butter – unsalted butter works as well; just add a pinch of salt.
Cheesecake Filling
- Cream cheese – full-fat brick style; room temperature cream cheese gives the creamiest texture.
- Granulated sugar – light brown sugar can be used for a richer caramel note.
- Eggs
- Sour cream – full-fat only; Greek yogurt works in a pinch.
- Baileys Irish Cream – gives the signature blend of chocolate, vanilla, and Irish whiskey flavor; swap for Baileys coffee creamer for a non-alcoholic version.
Water Bath
- Boiling water – ensures even baking and helps prevent cracks.
Ganache
- Semi-sweet baking chocolate – dark chocolate, milk chocolate, or high-quality chocolate chips all work well.
- Heavy cream – makes the ganache rich and silky.
- Baileys Irish Cream – enhances the chocolate flavor; omit and add more cream for a kid-friendly version.
- Clear corn syrup (optional) – creates a glossy finish.
Optional Garnish
- Whipped cream – use a store-bought tub or make Homemade Whipped Cream by whipping heavy cream until stiff peaks form.
- Chocolate shavings or curls
See the recipe card for full information on ingredients and quantities.
How to Make Baileys Irish Cream Cheesecake
- Prepare the crust: Preheat the oven to 350°F. Wrap a 9-inch springform pan in aluminum foil, line with parchment paper, and spray with baking spray. Pulse OREOs into fine crumbs, mix with melted butter until combined, then press evenly into the bottom of the pan. Bake on the center rack of the preheated oven for 15 minutes, then remove and let cool.
- Mix the filling: Reduce the oven temperature to 325°F. In a large bowl, beat the cream cheese and sugar with an electric mixer or whisk until smooth and creamy. In a separate bowl, lightly beat the eggs, then add them one at a time to the cream cheese mixture. Stir in the sour cream with a spatula, then slowly blend in the Baileys until fully incorporated and smooth.
- Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan inside a large roasting pan, then carefully pour hot water halfway up the sides of the pan to create a water bath. Bake on the center rack for 70–75 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove from the oven and cool on the counter for another hour before refrigerating for at least 8 hours or overnight.
- Make the ganache: In a microwave-safe bowl, heat the chocolate and cream for 1 minute, then stir until smooth. Mix in the Baileys and optional corn syrup until glossy and well combined.
- Assemble: Pour the ganache over the top of the cheesecake and spread evenly with a spatula. Let it set before slicing.
- Serve: Garnish the top of the cake with whipped cream and chocolate shavings, if desired.
Frequently Asked Questions
Do I have to use Baileys brand?
No. Any Irish cream-style liqueur will work as long as it’s the same type (cream-based).
Why did my cheesecake crack?
Cracks usually occur from overbaking or cooling too quickly. Always bake in a water bath and let the cheesecake cool slowly with the oven door slightly open.
Can I skip the water bath?
You can, but your cheesecake may bake unevenly or crack. The water bath helps keep the texture smooth and creamy.
Can I make this without alcohol?
Yes. Replace the Baileys in the filling with heavy cream or half-and-half and add 1 teaspoon of Baileys-flavored or Irish cream coffee syrup or extract if you’d like the same flavor.
How do I know when the cheesecake is done?
The edges should look set and slightly golden, and the center should jiggle just a little when you gently tap the pan. It will firm up as it cools.
Make Ahead & Storage Instructions
- Store: Keep refrigerated in a covered container for up to 5 days.
- Room Temperature: Cheesecake can sit out for up to 2 hours before returning to the fridge.
- Freeze: Wrap tightly and store in the freezer for up to 2 months. Thaw overnight in the refrigerator.
- Make Ahead: Bake 1–2 days in advance and chill. Add ganache and garnish on the day of serving.
More Decadent Desserts You’ll Love
If you love creamy, chocolate desserts like this Baileys Cheesecake, try one of these easy, decadent treats next.
- No Bake Peanut Butter Balls – Creamy peanut butter centers dipped in smooth chocolate for an easy no bake treat.
- Chocolate Pudding Pie – A silky, chocolate pudding filling nestled in a buttery crust and topped with whipped cream.
- Buckeye Brownies – Fudgy brownies layered with peanut butter and rich chocolate ganache.
- S’mores Cookie Cups – Soft cookie cups filled with marshmallow and melted chocolate for the ultimate s’mores fix.
- Cool Whip Candy – Light, fluffy chocolate-dipped candy bites made with frozen Cool Whip – so easy and delicious!
If you’ve tried this Baileys Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Baileys Cheesecake
Serves — 12
This Baileys Cheesecake features a creamy chocolate filling infused with Baileys Irish Cream, layered over a Oreo cookie crust, and topped with a smooth ganache. It’s rich, elegant, and surprisingly easy to make for any celebration.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chill and cool time 10 hours
Total Time 11 hours 45 minutes
Ingredients
Crust
- 26 OREO cookies ground to fine crumbs, yields approximately 2 ¾ cups
- 4 tablespoons salted butter melted and cooled
Cheesecake filling
- 24 ounces (3 – 8-ounce blocks) full-fat cream cheese. room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup full-fat sour cream
- ⅓ cup Baileys Irish Cream flavored liqueur
- 3-4 cups boiling water for the waterbath
Ganache
- 6 ounces semi-sweet baking bar finely chopped
- ⅓ cup heavy cream
- 2 tablespoons Baileys Irish Cream flavored liqueur
- 2 tablespoons clear corn syrup optional for glossy finish for ganache
Optional garnish
- Whipped cream dollops
- Semi-sweet dark chocolate shavings
Instructions
Crust
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray. Tightly wrap the outside of the pan with a double-layer of aluminum foil, being sure to go all the way up the sides of the pan to ensure water from the water bath can not seep into the bottom of the pan. Set aside.
- To the bowl of a food processor, add the OREO cookies and pulse for 30-60 seconds or until fine crumbs form.26 OREO cookies
- With the food processor running, slowly drizzle in the melted butter. Mix just until the mixture resembles wet sand.4 tablespoons salted butter
- Press the mixture into and even layer on the bottom of the prepared springform pan. Bake for 15 minutes, remove from the oven and allow to cool while preparing the filling mixture.
Cheesecake filling
- Reduce the oven temperature to 325°F.
- To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar, on medium-low speed, for 2-3 minutes or just until smooth.24 ounces (3 – 8-ounce blocks) full-fat cream cheese., 1 cup granulated sugar
- With the mixer on low, add the eggs one at a time being sure that each egg is well incorporated before the next is added followed by the sour cream. Scrape down the sides of the bowl and paddle to ensure all the ingredients are evenly incorporated3 large eggs, ½ cup full-fat sour cream
- Slowly drizzle in the Baileys, while mixing on low speed, until fully incorporated and the batter is smooth. Overmixing the batter, on too high of a speed, can incorporate too many air bubbles causing the cheesecake to not bake up properly.⅓ cup Baileys Irish Cream flavored liqueur
- Pour the cheesecake batter into the springform pan being sure to smooth the top of the batter to ensure it bakes up evenly.
- Place the cheesecake into the center of a large roasting pan. Place the pan onto the center rack of the oven. Carefully pour the boiling water about 1-1 ½ inches up the side of the springform pan. This creates a water bath to bake the cheesecake to ensure it bakes evenly.3-4 cups boiling water
- Bake for 1 hour and 10-15 minutes or just until the outside edges are lightly golden and the center is set and just barely jiggles when the side of the pan is gently tapped.
- Turn off the oven and crack the door open 1-inch. Allow the cheesecake to rest in the oven for 1 hour to finish cooking as the oven slowly cools down.
- Remove the cheesecake from the oven and allow it to cool on the counter for an additional 1-hour or until cool enough to place into the refrigerator to chill for a minimum of 8 hours or up to overnight. The cheesecake needs to be completely chilled before adding the ganache layer.
Ganache
- In a microwave safe bowl, heat the chopped semi-sweet chocolate and heavy cream for 1 minute. Stir until smooth.6 ounces semi-sweet baking bar, ⅓ cup heavy cream
- Stir in the Baileys until fully incorporated followed by the corn syrup and set aside for 2-3 minutes to cool slightly before adding to the top of the chilled cheesecake.2 tablespoons Baileys Irish Cream flavored liqueur, 2 tablespoons clear corn syrup
- Remove the Baileys cheesecake from the refrigerator. Remove the outer ring from the pan and transfer the cheesecake to a serving plate.
- Spoon the ganache onto the center of the cheesecake and carefully spread to the edges being sure not to allow the ganache to drip over the sides.
- Allow the cheesecake to sit at room temperature for 1-hour or until the ganache has cooled completely and firmed up before slicing and serving.
- Individual slices can be garnished with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.Whipped cream dollops, Semi-sweet dark chocolate shavings
Jenn’s Notes
Storage :
- Store: Keep refrigerated in a covered container for up to 5 days.
- Room Temperature: Cheesecake can sit out for up to 2 hours before refrigeration.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Make Ahead: Bake 1-2 days in advance and chill. Add ganache and garnish the day of serving.
- Most of the alcohol bakes out, leaving behind the Baileys flavor. For a family-friendly option, omit Baileys from the ganache and add 2 tablespoons of extra cream instead.
- Always use full-fat cream cheese and sour cream for the best texture.
- Corn syrup in the ganache adds shine but is completely optional.
- Bring ingredients to room temperature to prevent lumps.
- Beat on low speed to avoid incorporating air bubbles that can cause cracks.
- Bake in a water bath to ensure even cooking and creamy texture.
- To remove the chilled cheesecake from the pan, make sure it’s fully cold, run a thin knife around the edge, release the latch, and lift the ring away.
- For clean slices, use a hot knife and wipe between cuts
Nutrition Info
Calories: 446kcal | Carbohydrates: 49g | Protein: 14g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 558mg | Potassium: 371mg | Fiber: 3g | Sugar: 36g | Vitamin A: 363IU | Vitamin C: 0.1mg | Calcium: 243mg | Iron: 6mg
