Bailey's Cheesecake is the ultimate baked cheesecake that was made for lovers of Irish cream. It's creamy, rich, boozy, everything you could ask for! The decadent chocolate ganache takes the presentation up a notch, especially since there's some Bailey's in it as well to tie the components together!
Recipe Essentials
- 🍽️ Course: Dessert
- 🧄 Flavor Profile: Rich, creamy cheesecake with smooth Baileys Irish Cream notes, subtle chocolate, and a lightly boozy warmth.
- 🍚 Best Served With: Fresh berries, a drizzle of chocolate or caramel sauce, and a cup of coffee or espresso.
- 🧊 Make Ahead?: Yes, this cheesecake tastes even better when made 1-2 days ahead and chilled.
Summarize and Save This Content On
This Bailey's cheesecake recipe is hands down one of my all-time favorite homemade desserts. The filling is smooth and delicious, and the Irish cream and chocolate are a match made in heaven. Whether you want to serve it for St. Patrick's Day or another special occasion, it's the perfect recipe for entertaining guests.
If you love Bailey's desserts, you should make these Bailey's truffles and this Bailey's espresso martini next. Don't forget to try this Irish cream cake. It's out of this world good.
Why You'll Love This Recipe
- It has a balanced Bailey's flavor: The amount of Bailey's Irish cream in this cheesecake adds just the right punch without being overpowering. It complements the chocolate in the crust and ganache perfectly.
- It's elegant but beginner-friendly: This Bailey's cheesecake looks elegant and sophisticated, especially with the ganache topping. However, it's easy for busy home cooks to make, even if you don't bake much.
- It's flexible: Since this is a fairly basic cheesecake recipe, you can make tiny tweaks that won't change the core recipe or affect the baking (like adding sprinkles, chocolate chips, extracts, etc.).
Ingredients
Below are the most important ingredients for this Bailey's cheesecake recipe.
- Oreos: I use regular Oreo cookies for the crust. You may pulse them in a food processor, or put them in a Ziploc bag and crush them with a rolling pin.
- Cream cheese: This must be full-fat for a creamy consistency and softened so it mixes easily without lumps.
- Cornstarch: This is an important ingredient that I also use in this chocolate peanut butter cheesecake. It stabilizes the cheesecake filling and supports a creamier texture.
- Bailey's Irish cream: I prepare this cheesecake with only Bailey's Irish cream, but you can use another brand instead if you have a favorite. It's creamy with chocolate notes and mixes well into the filling and the ganache.
- Chocolate melts: Use good-quality melting chocolate to get the best ganache possible. It's optional, but it adds more richness and elegance to the Bailey's cheesecake.
- Heavy cream: In the cheesecake mixture, heavy cream adds moisture and helps to lighten it. You'll find it in the chocolate ganache as well to keep it rich and pourable before it sets.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mocha: Add 1 teaspoon of espresso powder to the cheesecake batter to enhance the chocolate flavor.
- Vanilla bean: Include about ½ teaspoon of vanilla bean paste in the cheesecake to add natural notes of vanilla that enhance the flavor of the Bailey's.
- Graham cracker crust: Swap Oreo cookies for graham crackers to make a graham cracker crust instead of a chocolate one.
How to Make a Bailey's Cheesecake
To get started on your boozy cheesecake, preheat your oven to 325F and grease your 9-inch springform pan before you make the crust.
Step 1: Prepare and bake the crust. Combine the crushed Oreos with the melted butter and then press the mixture into the bottom of the springform pan. Then bake it for about 12 minutes and set it aside to cool.
Step 2: Make the cheesecake filling. While the crust cools, combine the cream cheese, sugar, and cornstarch. Then add the Bailey's, cream, and eggs one at a time, then pour the mixture over the crust.
Step 3: Bake, cool, and chill. Wrap the pan with layers of foil and place it in a roasting pan filled halfway with hot water. Bake the cheesecake for about 1 hour and 25 minutes. Next, shut the oven off, crack the oven door, and let the cheesecake cool in the oven for about 45 minutes. Then remove it and allow it cool for an additional 2 hours before chilling it in the fridge for at least 2 hours.
Step 4: Make and add the ganache. Before serving, heat the heavy cream and then pour it over the chocolate in a heat-safe bowl. Stir in the Irish cream, and once everything is smooth, let it sit for 8 minutes before pouring it over the cheesecake. Enjoy a piece with a spiked dalgona coffee.
Expert Tips
- Don't overmix the eggs: Overmixing the cheesecake batter after you add the eggs can make it grainy. If you're using an electric mixer, keep it on low speed and only mix until the ingredients are just combined.
- The water bath is crucial: A water bath is even more important when you're working with alcohol. It ensures that the Bailey's cheesecake bakes gently and evenly, resulting in a perfectly smooth texture.
- Chill overnight if possible: You must chill the Bailey's cheesecake for at least 2 hours, but I suggest overnight if you can. The longer it chills, the better the result!
- Storage directions: Cover your cheesecake tightly or place slices in airtight containers and keep them in the fridge for up to 5 days. I recommend freezing it without ganache, covered in plastic wrap and then foil, for up to 2 months.
These Bailey's brownie bites also have a rich, boozy chocolate ganache!
Serving Suggestions
- If you're looking for a boozy drink featuring chocolate and Irish cream to go with a slice of cheesecake, you should make a Snickers shot.
- Create an over-the-top experience with a scoop of chocolate crunch ice cream.
- Add Bailey's cheesecake to your St. Patrick's Day treat table! Other great additions include Lucky Charm Rice Krispie treats, a shamrock sour, and these Dubai chocolate truffles.
Bailey's Cheesecake Recipe FAQs
The top reason that cheesecakes crack is a sudden temperature change. Please leave the oven closed until the Bailey's cheesecake is baked to prevent cracks! Once it's only slightly jiggly in the center but set at the edges, it's done. Be sure to follow the instructions for slowly cooling the cheesecake and avoid overbaking, which can cause the top to dry out and crack!
As long as it was baked enough and not liquid in the center, chilling the cheesecake longer can help it to set. Place it back in the refrigerator for an extra couple of hours, and that typically fixes it.
As your Bailey's cheesecake chills, the Irish cream flavor can intensify. I recommend skipping adding more to the ganache or reducing it by half. If it's still too boozy, reduce the Irish cream in the cheesecake by 1 ounce and replace it with 1 ounce of heavy cream.
Check out my strawberry cheesecake icebox cake and this lemon cream cheese pie if you're a lover of cheesecake recipes like this.
More Homemade Cheesecake Recipes
Do you like easy cheesecake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Bailey's Cheesecake
Ingredients
Crust
- 30 Oreo cookies finely crushed (about 390 grams)
- ½ stick butter unsalted and melted
Filling
- 3 8-ounce full fat cream cheese room temperature (750 grams)
- 200 grams white granulated sugar about 1 cup
- ½ tablespoon cornstarch
- 3 ounces Baileys Irish Cream room temperature
- 4 ounces whipping cream room temperature
- 3 large eggs room temperature
Ganache Layer - Optional
- 4-5 ounces chocolate melts high quality and rough chopped
- 4-5 ounces heavy whipping cream
- 1 ounce Baileys Irish Cream
Instructions
- Move the rack down 1 from the middle, then preheat oven to 325F.
- In a small mixing bowl add Oreo crumbs and melted butter, mix until evenly damp. Press the mixture into the bottom of a 9" springform pan and slightly up the sides. Bake for 12 minutes, then set aside to cool slightly.
- Reduce the oven temperature to 300F.
- In a large bowl, add the cream cheese and sugar, whip until smooth. Mix in the cornstarch and until well blended on low speed.
- Pour in the Baileys and whipping cream, continue mixing on low speed until well combined.
- Add eggs one at time, beating slowly just until incorporated (scrape the sides of the bowl for eggs 1 and 2), but stop right after mixing in the last egg.
- Pour the cheesecake mixture into the crust. Wrap springform pan in a couple layers of foil, then place in a roasting pan filled halfway with water. Bake for 1 hour and 25 minutes (the top should be partially set with the center lightly jiggly).
- Shut the heat off and open the oven door just a bit and leave in for an additional 45 minutes.
- After that, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 1 ½ to 2 hours or overnight.
- Optional ganache layer, (keep the cheesecake in the fridge until ready to pour) add chocolate to a medium heat-safe bowl and set aside.
- In a medium saucepan (it is better with a large diameter), heat whipping cream and over low-medium heat until it is actively simmering but not boiling. Stir occasionally to prevent any sticking, but not too much to cool it down.
- Transfer the warmed liquid over top of chocolate, then add 1-ounce Baileys and allow it melt on its own for about 5 minutes, then whisk until smooth.
- Wait about 8 minutes for the ganache to thicken slightly, then remove cheesecake from the fridge, and springform pan (fi needed run a sharp knife around the edge to loosen).
- Pour ganache in the center of cheesecake and spread as desired.
Notes
- Keep the oven door closed as the Bailey's cheesecake bakes to prevent sudden temperature changes and cracks from forming on top.
- Don't skip the water bath because it keeps the cheesecake moist and helps it to bake evenly.
- If the center of the cheesecake isn't setting as quickly, allow it to chill overnight. It should be jiggly when it comes out of the oven, but not liquidy.
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