Baileys Cheesecake
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This Baileys Cheesecake recipe is truly a special dessert. Baked to perfection with rich Irish cream, it is decadent and indulgent, with an impossibly creamy, silky texture. Topped with a Baileys chocolate ganache, giving each bite a balance of rich chocolate flavor and smooth Irish cream.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Bailey’s Cheesecake
- More Cheesecake Recipes
Bailey’s cheesecake is a dessert dressed up for a night out! The baked New York-style cheesecake has a dense, velvety texture that keeps you coming back for more. It is the perfect ending to a dinner party or the star of the show for St. Patrick’s Day.
The cheesecake’s taste is deep, with Baileys adding hints of vanilla and coffee. This brings rich layers of flavor without being overly sweet.
Here’s Why You’ll Love This Recipe
- Baileys Irish Cream brings a light boozy flavor, making the cheesecake indulgent without being overpowering.
- The sweetness of the Irish cream is balanced by the tang of the cream cheese.
- Chocolate ganache is upgraded with Baileys, adding more layers of flavor to this baked cheesecake.
- No traditional water bath is needed.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you’re cooking.
- Graham crackers: Adds structure and a hint of sweetness to the crust.
- Butter: Melt it to help hold the crust together and add flavor. I prefer unsalted butter.
- Sugars: Granulated sugar balances the tang of the cream cheese in the cheesecake batter, while brown sugar adds richness to the crust.
- Cream cheese: Use the full-fat version and let it come to room temperature so the batter is smooth and lump-free.
- Eggs: These give the cheesecake structure and a rich, velvety texture.
- Vanilla: Adds another layer of flavor.
- Cornstarch: It thickens the filling and helps maintain a creamy, stable texture.
- Sour cream: Helps give the cheesecake a rich, silky texture.
- Baileys Irish Cream: Can’t have a Baileys cheesecake without Irish cream! Adds subtle hints of cocoa, vanilla, and coffee to the flavor.
- Chocolate: Use a dark or semi-sweet chocolate bar for the ganache.
- Heavy cream: Heavy whipping cream or heavy cream can be used. Half-and-half or milk will not work, as the ganache will not set up correctly.
In Photos: How To Make Bailey’s Cheesecake
Step 1: Make The Crust
Crush the graham crackers with the brown sugar in a food processor or high-powered blender, pulsing until fine crumbs. Then add the melted butter and pulse for another 8-10 times until fully combined with the crushed graham crackers.
Press the mixture into the bottom and up the sides of a 9-inch springform pan with a removable bottom.
Step 2: Mix The Cream Cheese & Sugar
Using a handheld mixer or a stand mixer (with the paddle attachment), beat the room-temperature cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes.
Step 3: Mix In Ingredients
Then add the sour cream, cornstarch, Baileys Irish Cream, and vanilla, and beat for another minute until fully combined.
Step 4: Add Eggs
On low, add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.
Pour the cheesecake mixture into the pre-baked graham cracker crust.
Step 5: Bake
Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center jiggles slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes. Move the cheesecake to the counter to cool for another 1-2 hours. Then prepare the ganache topping.
Helpful Tips and Tricks
- Make sure the cream cheese, eggs, and sour cream are at room temperature. For a smooth, creamy cheesecake, combine these ingredients until silky. No lumpy cheesecake here!
- If you would like to remove the cheesecake from the bottom of the pan before serving, lay a piece of parchment paper with a little overhang on the bottom of the springform pan.
- The Baileys cheesecake should have a little jiggle in the middle when it finishes baking. The edges should be set, but if you gently tap the side of the pan, the middle should wobble. It will continue to bake and set up as it cools in the oven.
- Chop the chocolate into small pieces to help the ganache come together effortlessly. If not all the chocolate melts after adding the Irish cream, gently warm the ganache over a double boiler to finish melting the chocolate.
More Cheesecake Recipes
- Blood Orange Cheesecake
- Strawberry Cheesecake
- Basque Cheesecake
- Cheesecake Brownies
- Caramel Pecan Cheesecake
- Lemon Cheesecake
Baileys Cheesecake
Ingredients
Graham Cracker Crust
- 18 full graham cracker sheets, crushed, 270g
- 2 tablespoons brown sugar, packed, 25g
- ½ cup unsalted butter, melted, 113g
Baileys Cheesecake
- Three 8-ounce blocks of full-fat cream cheese, room temperature, 681g
- ¾ cup granulated sugar, 150g
- ¾ cup full-fat sour cream, room temperature, 180g
- 2 teaspoons cornstarch
- ⅓ cup Baileys Irish Cream, 75mL
- 1 tablespoon pure vanilla extract
- 3 large eggs, room temperature
Baileys Chocolate Ganache
- 4 ounces semi-sweet/dark chocolate, chopped fine, 113g
- ¼ cup Baileys Irish Cream, 45mL
- 2 tablespoons heavy cream, 30mL
Instructions
- If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
Make The Graham Cracker Crust
- Crush the graham crackers with the brown sugar in a food processor or high powered blender and pulse until fine crumbs. (You can also place the graham crackers in a zip top bag and use a rolling pin to crush them). Add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)
Make The Baileys Cheesecake
- Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese and granulated sugar on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, cornstarch, Baileys Irish cream and vanilla and beat another minute, until fully combined. On low (speed 2), add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.
- Pour the cheesecake mixture into the pre-baked graham cracker crust.
- Prepare a large pot of boiling water and once it’s boiling, pour about an inch of hot water in a 9×13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
- Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool for another 1-2 hours. Then prepare the ganache topping.
Make The Baileys Chocolate Ganache
- Place the finely chopped semi-sweet/dark chocolate in a glass or metal heat proof bowl. Then measure the Baileys Irish Cream and heavy cream into a saucepan and warm over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped chocolate.
- Allow the cream to sit on the chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. Spread the ganache over the cooled cheesecake with an offset spatula.
- Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
- If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve.
