Baileys Cheesecake is a rich and decadent dessert featuring an Oreo cookie crust, a chocolate cheesecake filling flavored with Baileys Irish Cream liqueur, and chocolate ganache on top that’s been spiked with a bit of Baileys.
Baileys Irish Cream Cheesecake Recipe
Our easy Baileys Cheesecake recipe has a chocolate cookie crust that sits below a creamy Baileys-infused cheesecake batter and bakes low and slow in a water bath.
While a from-scratch Baileys chocolate cheesecake may initially seem daunting, there’s nothing complicated about cooking this grown-up dessert. Just follow my simple steps for preparing the crust and fluffy filling inside the springform pan, and create the creamiest cheesecake with less chance of cracking.
This baked Baileys cheesecake has the perfect balance of crunchy crust as the base, velvety smooth cheesecake filling, and chocolate ganache to cover.
What is a Water Bath for Cheesecakes
A water bath, or bain marie, is a method for baking delicate desserts. It helps create a humid environment while your Baileys Oreo cheesecake is cooking, adding extra insurance against cracking. It involves placing the baking dish with the dessert (in this case, a cheesecake) into a larger pan filled with hot water before putting it in the oven. This will help the cheesecake bake more evenly and keeps the cake from drying out.
While you can make a cheesecake without a water bath, you won’t get the same results.
Why We Love Baileys Cheesecake Recipes
- Easy to make with my step-by-step instructions.
- Uses a handful of simple ingredients.
- Light, fluffy, smooth cream cheese mixture is a delicious contrast to the crunchy crust below.
- Best-tasting cake with an added boozy beverage baked right into the batter.
- It’s always fun to chew your booze by turning a traditional cheesecake into a spiked slice.
- Perfect dessert for a dinner party, Christmas and St. Patrick’s Day holiday parties, seasonal celebrations, and potlucks.
Baileys Cheesecake Ingredients
- Chocolate creme cookies: I used original Oreos, but feel free to use your favorite brand.
- Salted butter
- Cream cheese: Use brick-style, full-fat cream cheese. The lower fat and whipped varieties won’t set up properly or provide enough richness.
- Granulated sugar
- Unsweetened cocoa powder
- Eggs
- Egg yolk
- Sour cream
- Bailey’s Irish Cream liqueur
- Heavy cream
- Vanilla extract
- Semi-sweet chocolate baking bar
- Clear corn syrup (Optional – for glossy ganache)
Substitutions and Additions
- Make A Kid-Friendly Cake: Instead of using Baileys liqueur, you can use Baileys Irish Cream coffee creamer to create a kid-friendly version of this baked Baileys cheesecake.
- Create Your Crust: I used the brand OREO cookies for my crust, but any brand of chocolate cream cookies will work. Just be sure you are not using the double stuff or the thins, as this will alter the recipe and the results. Feel free to use a gluten free chocolate cream cookie to create your crust.
- Choose Your Chocolate: You can substitute milk chocolate baking bars for the semi-sweet bars. You can also substitute semi-sweet chocolate chips for the baking bars.
Recommended Tools
- 9-inch springform pan
- Baker’s spray
- Food processor
- Stand mixer fitted with a paddle attachment
- Large roasting pan
- Offset spatula
How to Make Baileys Cheesecake
- Prepare The Pan: Wrap the outside of the springform pan in 2 oversized pieces of heavy-duty aluminum foil. Line the bottom with parchment paper and spray with nonstick cooking spray. Set it aside.
Pro Tip: Be sure to get the aluminum foil as high up on the sides as possible with little to no gaps. You do not want any water from the water bath to seep into your pan. - Create The Crust: Pulse the cookies into fine crumbs and combine with melted butter. Press the crumb mixture in an even layer into the bottom of the springform pan. Bake for 10 minutes at 325 degrees Fahrenheit. Cool on the counter while you prepare the batter.
- Form The Cheesecake Filling: Beat the cream cheese until smooth and has no lumps. Add the sugar and cocoa powder, beat again to combine, then beat in the eggs and egg yolk, one at a time. Add the sour cream, Bailey’s Irish Cream liqueur, heavy cream, and vanilla extract and beat one last time until smooth. Pro Tip: You will need to scrape down the sides and bottom of the mixer bowl between ingredient additions to ensure that you are thoroughly mixing the batter without overbeating it. You do not want air bubbles in your cheesecake batter.
- Prepare The Water Bath: Pour the cheesecake batter on top of the baked crust and smooth the top. Place the cheesecake into the center of a roasting pan and pour very hot water into the bottom until it comes ½ – ¾ inch up the sides of the springform pan.
Pro Tip: Do not overfill the pan with water. Depending on the size of your roasting pan, you may need 4-5 cups of hot water. Be very careful not to get any water into your cheesecake batter. - Bake: Bake at 325 degrees Fahrenheit for 1 hour and 15 minutes or until the center of your cheesecake just barely jiggles when moved. Turn the oven off and crack the oven door open 1 inch, leaving the cheesecake inside the oven, and allow the cheesecake to cool for 1 hour.
- Chill: Remove the cheesecake from the roasting pan, release the side spring of the pan, and place the cheesecake into the refrigerator to chill and set for at least 8 hours or up to overnight.
- Make The Ganache: Microwave the chocolate baking bar and heavy cream on high for 1 minute, then allow it to sit on the counter for 1 minute so the chocolate can soften. Whisk in the Irish Cream liqueur and optional corn syrup until smooth and silky.
- Cover The Cake: Pour the ganache over the top of the chilled cheesecake and spread into an even layer. Chill for 1 hour or until the ganache is firm.
- Slice And Serve: Slice, serve, and enjoy!.
How To Remove Baileys Cheesecake from the Springform Pan
To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly chilled and is still cold. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down. Transfer your cheesecake to the serving dish and slice.
Baked Vs No Bake Baileys Cheesecake
Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.
No bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no bake cheesecakes, I use whipped cream in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.
Tips For Making The Best Baileys Cheesecake
- This Bailey’s Cheesecake is best served chilled.
- You can add ½ teaspoon of finely ground instant espresso powder to this cheesecake batter for a little hint of coffee in the flavor profile.
- Be sure to use name-brand cream cheese, and sour cream, which is the full fat variety. This cheesecake recipe does not do well with the lower-fat options and will not set up properly. The low fat, fat free, and often generic brand, options contain a bit more water, affecting how your cheesecake will bake and set up.
- Try to keep the mixer speed at or below medium to low speed. Air is not your friend when making cheesecake.
- Using parchment paper circles at the bottom of the springform is helpful. This will help your Oreo crust release from the bottom of the pan when transferring the cheesecake to a serving plate.
- It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.
- Ensure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you must blend the cream cheese, and sour cream means more air in the cheesecake filling.
- To get clean cheesecake slices, make sure that you are using a serrated knife. I find it best to dip my knife into hot water before cutting, and once the knife heats up, wipe off the excess water, and slice the cheesecake. Heat and wipe the knife in between each slice.
How to Store Baileys Cheesecake
- To Store: You can store this cheesecake in a covered container in the refrigerator for up to 1 week.
- To Freeze: You can freeze this cheesecake tightly wrapped for up to 2 months. Thaw the cheesecake completely in the refrigerator before serving.
More Cheesecake Recipes
Other Delicious Desserts
- Magnolia Bakery Banana Pudding
- S’mores Bars
- Reese’s Peanut Butter Cup Pie
- Chocolate Chip Cheesecake
- Skrewball Whiskey Balls
- Chocolate Raspberry Cheesecake Delight
- Cinnamon Toast Crunch Cheesecake
- Toblerone Cheesecake
If you tried this Bailey’s Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Bailey’s Cheesecake
Serves — 10
Baileys Cheesecake has an Oreo cookie crust with a creamy cheesecake filling, flavored with Baileys Irish Cream in both the batter and ganache topping.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 9 hours
Total Time 10 hours 35 minutes
Ingredients
Crust
- 24 chocolate creme cookies original Oreos
- 3 tablespoons salted butter melted & cooled
Cheesecake Batter
- 24 ounces of cream cheese
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 2 large eggs
- 1 large egg yolk
- ¾ cup sour cream
- ¼ cup Bailey’s Irish Cream liqueur
- 1 tablespoon heavy cream
- 1½ teaspoons vanilla extract
Ganache
- 8 ounces semi-sweet chocolate baking bar finely chopped
- 3 ounces heavy cream
- 1 ounce Bailey’s Irish Cream Liqueur
- 3 tablespoons clear corn syrup Optional – for glossy ganache
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with a parchment round. Lightly spray the sides of the pan with baker’s spray. Wrap the outside of the springform pan with 2 pieces of heavy-duty aluminum foil. Be sure to get the aluminum foil as high up on the sides as possible with little to no gaps. You do not want any water from the water bath to seep into your pan. Set aside.
- To make the crust, add the chocolate creme cookies to the bowl of a food processor. Pulse until you get very fine crumbs.24 chocolate creme cookies
- Add the chocolate cookie crumbs to a medium bowl with the melted butter. Stir to combine.3 tablespoons salted butter
- Press the cookie crumbs in an even layer into the bottom of the prepared springform pan. Bake for 10 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.
- To make the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes or just until the cream cheese is smooth and has no lumps.24 ounces of cream cheese
- To the bowl of the stand mixer, add the granulated sugar and unsweetened cocoa powder. Beat again just until the cocoa powder is fully incorporated.1 cup granulated sugar, 1 tablespoon unsweetened cocoa powder
- Turn the mixer to low and add the eggs and egg yolk, one at a time, until all the eggs have been fully incorporated. Do not overmix and beat too much air into the batter.2 large eggs, 1 large egg yolk
- Add the sour cream, Bailey’s Irish Cream liqueur, heavy cream, and vanilla extract. Beat one last time just until all the ingredients are fully combined, and the batter is smooth. You will need to be sure to scrape down the sides and bottom of the mixer bowl between ingredient additions to ensure that you are thoroughly mixing the batter without overbeating it. You do not want air bubbles in your cheesecake batter.¾ cup sour cream, ¼ cup Bailey’s Irish Cream liqueur, 1 tablespoon heavy cream, 1½ teaspoons vanilla extract
- Pour the Bailey’s cheesecake batter into the baked crust and smooth the top. Tap the cheesecake on the counter to help force any air bubbles in the batter to the top.
- Place the Bailey’s cheesecake into a large roasting pan and very carefully pour very hot water into the pan until it goes about ½ – ¾ inch up the sides of the springform pan. Do not overfill the pan with water. Depending on the size of your roasting pan, you may need 4-5 cups of hot water. Be very careful not to get any water into your cheesecake batter. Bake for 1 hour and 15 minutes or until the center just barely jiggles when moved.
- Once the cheesecake has baked, turn off the oven and crack open the door about 1 inch to allow the cheesecake to cool slowly, and start to set up for 1 hour. Remove the cheesecake and refrigerate for 8 hours to overnight to chill and set up completely.
- Once Bailey’s cheesecake has fully chilled, you can make the ganache layer by adding, to a microwave-safe bowl, the finely chopped semi-sweet chocolate baking bar and heavy cream. Microwave on high for 1 minute (I used a 1000-watt microwave), then allow the chocolate and cream to sit for 1 minute on the counter to allow the chocolate to soften.8 ounces semi-sweet chocolate baking bar, 3 ounces heavy cream
- Add the Irish Cream liqueur and optional corn syrup to the warm chocolate. Whisk until smooth and silky.1 ounce Bailey’s Irish Cream Liqueur, 3 tablespoons clear corn syrup
- Carefully pour the ganache onto the top of the chilled cheesecake. Use an offset spatula to spread the ganache into an even layer, being careful not to drip the ganache down the sides of the cheesecake. Chill the ganache-topped cheesecake for 1 hour or until the ganache firms up enough to slice and serve.
Jenn’s Notes
Storage:
- To Store: You can store this cheesecake, in a covered container, in the refrigerator for up to 1 week.
- To Freeze: You can freeze this cheesecake tightly wrapped for up to 2 months. Thaw the cheesecake completely in the refrigerator before serving.
- You do not need to add the clear corn syrup to the ganache if you do not want to. The purpose of the corn syrup is to keep your ganache as silky as possible, even with refrigeration. If you do not add it, your ganache will still taste and set up just fine, however, it will get a matte finish to it once it is chilled. You can always bring your cheesecake to room temperature if you want your ganache to soften up a bit and not be as matte looking.
- You can substitute milk chocolate baking bars for the semi-sweet bars if you prefer. Do NOT use candy bars. Baking bars do not have all the extra stabilizers and such that candy bars have. You can find baking bars in the aisle where chocolate chips are found. If you want to substitute semi-sweet chocolate chips for the baking bars, then I highly recommend using a very good quality brand of chips (such as Ghirardelli) as they melt so much better and more consistently than the generic or less expensive brands.
- You can add ½ teaspoon of finely ground instant espresso powder to this cheesecake batter for a little hint of coffee in the flavor profile.
- Be sure to use name-brand cream cheese, and sour cream, which is the full fat variety. This cheesecake recipe does not do well with the lower-fat options and will not set up properly. The low fat, fat free, and often generic brand, options contain a bit more water, affecting how your cheesecake will bake and set up.
- Try to keep the mixer speed at or below medium to low speed. Air is not your friend when making cheesecake.
- Using parchment paper circles at the bottom of the springform is helpful. This will help your Oreo crust release from the bottom of the pan when transferring the cheesecake to a serving plate.
- It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.
- Ensure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you must blend the cream cheese, and sour cream means more air in the cheesecake filling.
- To get clean cheesecake slices, make sure that you are using a serrated knife. I find it best to dip my knife into hot water before cutting, and once the knife heats up, wipe off the excess water, and slice the cheesecake. Heat and wipe the knife in between each slice.
Nutrition Info
Calories: 728kcal | Carbohydrates: 61g | Protein: 11g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 384mg | Potassium: 404mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1347IU | Vitamin C: 0.2mg | Calcium: 129mg | Iron: 8mg
