Description
Baileys Irish Cream Cheesecake is a decadent, creamy dessert infused with the smooth flavor of Baileys Irish Cream and topped with a rich chocolate ganache. This luxurious cheesecake is perfect for any special occasion, offering a combination of velvety cream cheese filling, a chocolate cookie crust, and optional indulgent ganache for added sweetness. A crowd-pleaser for parties or family gatherings, it’s a treat you’ll love!
Ingredients
For the Crust:
2 cups (200g) chocolate cookie crumbs (such as Oreos, crushed)
½ cup (113g) unsalted butter, melted
For the Cheesecake Filling:
3 packages (24 oz total) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) Baileys Irish Cream
1 teaspoon vanilla extract
½ cup (120ml) heavy cream
For the Chocolate Ganache (Optional):
½ cup (85g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
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Mix chocolate cookie crumbs and melted butter in a bowl until combined.
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Press the mixture firmly into the bottom of the springform pan.
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Bake the crust for 10 minutes, then let it cool slightly.
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In a large mixing bowl, beat softened cream cheese and sugar until smooth.
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Add eggs one at a time, mixing after each addition.
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Stir in Baileys Irish Cream, vanilla extract, and heavy cream until fully incorporated.
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Pour the cheesecake filling over the cooled crust.
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Place the springform pan in a larger baking dish and pour hot water around it to create a water bath.
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Bake for 55–65 minutes, or until the center is set but slightly jiggly.
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Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
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Remove and refrigerate for at least 4 hours or overnight.
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For the ganache: Melt chocolate chips and heavy cream together in 30-second microwave intervals, stirring until smooth.
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Pour ganache over the chilled cheesecake and spread evenly.
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Slice and serve chilled.
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Notes
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Store leftovers in an airtight container in the fridge for up to 5 days.
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For freezing, wrap the cheesecake (without ganache) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight before serving.
