Baileys Cheesecake

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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 Time20

Cook Time1 25

Chill and cool time10

Total Time11 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 446kcal

Author: Jennifer Fishkind

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 incorporated
3 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

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.

Tips:

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