Baileys Cheesecake

Three decadent layers of Oreo cookie crust, Irish cream cheesecake, and a rich chocolate ganache come together to make this Baileys cheesecake.

Why this recipe works

Smooth and creamy cheesecake infused with Irish cream sits atop a crumbly Oreo cookie crust in this Baileys cheesecake recipe. Round it out with a silky ganache on top to really inch it over the edge towards maximum indulgence! 

Bailey’s Irish cream adds incredible flavor to this cheesecake without being overpowering. Its flavor profile is great for adding to fudge or classic cocktails such as a frozen mudslide – but just wait until you try it in a cheesecake. You’ll probably want to make it for every special occasion going forward.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – This cookie crust is quite thick. You can reduce the cookie crust recipe (30 cookies and 4 tablespoons butter) if you would prefer a thinner crust, or opt for a premade Oreo crust from the store. Leave the Oreo filling intact when blitzing the cookies into crumbs, it helps add moisture to the crust.

FILLING – Using room temperature ingredients (cream cheese, sour cream, eggs) will help create a smooth, lump-free cheesecake. Remove your ingredients from the refrigerator 30-35 minutes before beginning. It’s helpful to slice the cream cheese into cubes and allow them to rest on the counter to bring them to room temperature.

GANACHE – The ganache is made with semi-sweet chocolate chips and heavy whipping cream, it doesn’t get easier than that. If you aren’t big on chocolate, you can omit the ganache topping or try drizzling it on instead.

How to Make Baileys Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grease a 9” springform pan and line the bottom with parchment paper. Set aside.
2. Preheat the oven to 325°F.
3. In the bowl of a food processor, pulse Oreo cookies until fine crumbs form.
   
   TIP – You can also crush the cookies in a ziploc bag using a mallet or rolling pin.
   
   
   
4. Stir or pulse in melted butter until evenly combined.
5. Press cookie crumb mixture into the bottom and at least halfway up the sides of the springform pan. This will make a thick Oreo cookie crust. Set aside.
6. In a large mixing bowl, beat the cream cheese until light and fluffy (using a hand mixer or standing mixer works well.)
7. Add 1 ½ cups of granulated sugar and continue beating until combined.
8. Add flour, vanilla, Bailey’s, heavy whipping cream, and sour cream and stir until combined.
9. By hand, mix in the eggs, one at a time. Be careful not to overmix or stir too much air into the batter (this can lead to extra rising and cracking of the cheesecake.)
10. Gently spread the cheesecake mixture into the prepared Oreo crust.
11. Wrap the springform pan in TWO LAYERS of aluminum foil (to prevent water from getting in) and place the pan into a larger heat-proof pan that can hold water at least 1” up the sides of the pan.
12. Fill the exterior pan with water to create a water bath for the cheesecake. Alternatively, you can place a pan of water on the rack under the cheesecake while it cooks in the oven.
13. Bake for approximately 75 minutes. The cheesecake should appear matte across the top. Around the edges of the cheesecake should be set, but the center will be jiggly when you shake it gently. After 75 minutes, turn off the oven, keeping the door closed for 20 minutes. After the 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes to continue cooling slowly.
14. Remove the cheesecake from the oven. Allow to cool to room temperature and then chill in the refrigerator for at least 3 more hours.
15. To make the ganache, heat the heavy cream in the microwave or a small saucepan until simmering. Pour over the chocolate chips and cover the container with a plate or lid to trap the heat. After 3-5 minutes, whisk the cream/chocolate mixture until a smooth ganache forms.
16. Pour the ganache over the chilled cheesecake and spread until it begins to drip over the edges. Allow ganache to set – about 15 minutes.
17. Just before serving top with whipped cream and dust with cocoa powder, if desired.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve Baileys cheesecake with piped whipped cream rosettes and a dusting of cocoa powder. If preferred, you can omit the ganache topping and opt for a drizzle instead (or enjoy it as-is)!

This cheesecake is always a welcome addition to the holiday dessert table, but it’s great for just about any occasion you can think of whether it’s birthdays, potlucks, family reunions, or just because.

More Cheesecake Recipes

• Oreo Cheesecake
• Cherry Cheesecake
• Tiramisu Cheesecake
• Salted Caramel Cheesecake
• Blackberry Swirl Cheesecake

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Baileys Cheesecake

Smooth and creamy cheesecake infused with Irish cream sits atop a crumbly Oreo cookie crust in this Baileys cheesecake recipe.

5 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 servings (1 cheesecake)

5 hours hrs 35 minutes mins

Calories: 833

Author: Amanda Davis

Ingredients

Oreo Crust Ingredients

• ▢ 35-40 Oreo cookies filling included
• ▢ 6 Tablespoons butter melted. salted or unsalted is fine

Cheesecake Ingredients

• ▢ 24 ounces cream cheese softened at room temp. three 8 ounce blocks
• ▢ 1 ¼ cup granulated sugar
• ▢ 3 Tablespoons all purpose flour
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup Bailey's Irish Cream liqueur
• ▢ ½ cup heavy whipping cream
• ▢ ½ cup sour cream
• ▢ 3 large eggs at room temperature

Optional Whipping Topping

• ▢ 1 cup heavy whipping cream
• ▢ ¼ cup powdered sugar or granulated sugar

Ganache

• ▢ 1 cup semi-sweet chocolate chips
• ▢ 1 cup heavy whipping cream

Things You’ll Need

• ▢
  9 inch springform pan
• ▢
  Food processor
• ▢
  Mixing bowls
• ▢
  Hand mixer or stand mixer
• ▢
  Offset icing spatula
• ▢
  Aluminum foil

Before You Begin

• This cookie crust is thick. You can reduce the cookie crust recipe (30 cookies and 4 tablespoons butter) if you would prefer a thinner crust, or opt for a premade Oreo crust from the store.
• Using room temperature ingredients (cream cheese, sour cream, eggs) will help create a smooth, lump-free cheesecake. Remove your ingredients from the refrigerator 30-35 minutes before beginning. It’s helpful to slice the cream cheese into cubes and allow them to rest on the counter to bring them to room temperature.
• You can omit the ganache topping if preferred, or simply drizzle it instead.

Instructions

• Grease a 9” springform pan and line the bottom with parchment paper. Set aside.
• Preheat the oven to 325°F.
• In the bowl of a food processor, pulse Oreo cookies until fine crumbs form. You can also crush the cookies in a ziploc bag using a mallet or rolling pin.
• Stir or pulse in melted butter until evenly combined.
• Press cookie crumb mixture into the bottom and at least halfway up the sides of the springform pan. This will make a thick Oreo cookie crust. Set aside.
• In a large mixing bowl, beat the cream cheese until light and fluffy (using a hand mixer or standing mixer works well.)
• Add 1 ½ cups of granulated sugar and continue beating until combined.
• Add flour, vanilla, Bailey’s, heavy whipping cream, and sour cream and stir until combined.
• By hand, mix in the eggs, one at a time. Be careful not to overmix or stir too much air into the batter (this can lead to extra rising and cracking of the cheesecake.)
• Gently spread the cheesecake mixture into the prepared Oreo crust.
• Wrap the springform pan in TWO LAYERS of aluminum foil (to prevent water from getting in) and place the pan into a larger heat-proof pan that can hold water at least 1” up the sides of the pan.
• Fill the exterior pan with water to create a water bath for the cheesecake. Alternatively, you can place a pan of water on the rack under the cheesecake while it cooks in the oven.
• Bake for approximately 75 minutes. The cheesecake should appear matte across the top. Around the edges of the cheesecake should be set, but the center will be jiggly when you shake it gently.

  After 75 minutes, turn off the oven, keeping the door closed for 20 minutes. After the 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes to continue cooling slowly.
• Remove the cheesecake from the oven. Allow to cool to room temperature and then chill in the refrigerator for at least 3 more hours.
• To make the ganache, heat the heavy cream in the microwave or a small saucepan until simmering. Pour over the chocolate chips and cover the container with a plate or lid to trap the heat. After 3-5 minutes, whisk the cream/chocolate mixture until a smooth ganache forms.
• Pour the ganache over the chilled cheesecake and spread until it begins to drip over the edges. Allow ganache to set – about 15 minutes.
• Just before serving top with whipped cream and dust with cocoa powder, if desired.

To Make Whipped Cream

• To make whipped cream for topping the cheesecake, whip 1 cup of heavy cream until soft peaks form. Add ¼ cup powdered sugar (or granulated sugar) and continue whipping until stiff peaks form. Use piping tip #1M to make large swirls on top of the cheesecake and dust with cocoa powder for a pretty presentation.

Expert Tips & FAQs

• Storing – Store Baileys cheesecake covered with plastic wrap or in an air-tight container kept in the refrigerator for 5-7 days.
• Freezing – Wrap the cheesecake well with plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months without the whipped cream garnish.
• Make Ahead – You can prepare the cheesecake 1-2 days ahead of time and store it in the refrigerator until you are ready to serve.
• Baking a cheesecake is different than baking many other baked goods. The cheesecake is going to appear underbaked when you turn off the oven. It is supposed to be wobbly. The cheesecake will cool down slowly by turning off the oven and then cracking the oven door. These steps are all necessary to make a smooth, creamy perfectly cooked cheesecake and to prevent cracking. However, you do not want a sloshy cheesecake filling. It’s likely underbaked if it appears to be liquidy.
• The water bath is also necessary to keep the cheesecake smooth, creamy, and uncracked. If you do not have a large enough pan to place the springform pan in, you can place a baking dish filled with water on the rack beneath the cheesecake. This will add moisture to the oven environment and will be helpful, but a true water bath is the most effective method.

Nutrition

Serving: 1slice | Calories: 833cal | Carbohydrates: 65g | Protein: 10g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 181mg | Sodium: 395mg | Potassium: 323mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1801IU | Vitamin C: 0.4mg | Calcium: 123mg | Iron: 6mg

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