Baileys Cheesecake

A chocolate-topped Irish Cream cheesecake with an Oreo crust sits on a white cake stand. A slice is being served, revealing creamy layers. Chocolate curls decorate the top, and a bottle of Baileys Irish Cream is in the background.

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A rich, creamy cheesecake with hints of vanilla and Irish cream, topped with a silky, Baileys-spiked chocolate ganache. This dessert is pure indulgence, perfect for St. Patrick’s Day or any time you need a decadent treat.

Course Dessert

Cuisine American

Keyword Baileys Cheesecake, Baileys Irish Cream Cheesecake, BaileysCheesecake Recipe

Prep Time 30

Cook Time 45

Chill Time 9

Total Time 10 15

Servings

Calories 547

Author Erren Hart

Ingredients

For the Crust:

26 chocolate sandwich cookies like Oreos — crushed
Pinch of salt optional, if your cookies are very sweet
5 tablespoons unsalted butter melted

For the Filling:

2 lbs cream cheese Block style if available, softened
1¼ cups granulated sugar
1½ tablespoons cornstarch
2½ teaspoons vanilla extract
¼ teaspoon salt
4 large eggs
1 egg yolk
¾ cup Baileys Irish Cream
¼ cup sour cream

For the Ganache Topping:

¾ cup heavy cream double cream or whipping cream if outside the US
6 oz dark chocolate 54–60% cocoa solids, chopped or chips
2 tablespoons Baileys Irish Cream
Pinch salt optional

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C).
Mix the cookie crumbs, salt, and melted butter until combined.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool while you prepare the filling.
Increase oven temp to 400°F (200°C).
In a large bowl, beat cream cheese until smooth and fluffy (2–3 minutes). Gradually mix in the sugar. Scrape the sides as needed.
Add cornstarch, vanilla, and salt; beat to combine.
On low speed, beat in the eggs one at a time, then the yolk.
Stir in Baileys and sour cream until just blended — don’t overmix. Then pour filling into the pre-baked crust.
Bake at 400°F for 10 minutes, then reduce heat to 225°F and bake for 35 minutes more.
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually before chilling.
Let the cheesecake cool completely to room temperature. Once cooled, run a spatula around the edges to loosen it and remove it from the pan from the pan. Chill the cheesecake for at least 6 hours to set.
To make the ganache topping, heat cream in a small saucepan over medium until just simmering.
Remove from heat, add chopped chocolate, and let sit for 2–3 minutes. Stir until smooth. Add Baileys and a pinch of salt. Stir again.
Cool for 10–15 minutes until slightly thickened but still pourable. Pour ganache over the fully chilled cheesecake. Pour ganache over the fully chilled cheesecake.
Use an offset spatula or spoon to gently spread it to the edges. Chill for 15 - 30 minutes to set the ganache before slicing.

Notes

Erren’s Top Tips

• Make sure all your cheesecake ingredients are at room temperature before mixing. Cold cream cheese creates lumps that never fully smooth out.

• Once the eggs go in, mix on low speed and stop as soon as everything is combined. Overmixing adds air, which can cause cracks while baking.

• Bake just until the center jiggles like soft Jell-O. If it looks wet and sloshy, it needs more time. If it doesn’t move at all, it’s likely overbaked.

• If your ganache looks grainy or oily, don’t panic. This usually means the chocolate got too hot or overheated while stirring. Let it cool slightly, then whisk in one tablespoon of warm heavy cream at a time until it comes back together.

• If the ganache fully separates or breaks, place the bowl over a pan of barely simmering water and whisk gently until smooth again. You can also use an immersion blender to re-emulsify it.

• When making ahead, if the ganache has set very firm after chilling, warm a knife under hot water and dry it before slicing. The gentle heat helps glide through the chocolate layer without cracking it.

Variations & Add-Ins

Chocolate Swirl Version
Melt 4 ounces dark chocolate and swirl into batter before baking.

Espresso Boost
Add 1 teaspoon espresso powder to the filling for mocha depth.

Extra Boozy
Brush top lightly with 1 tablespoon Baileys before pouring ganache.

Storage & Freezing

Refrigerator: Store covered up to 4 days.
Freezer: Freeze slices tightly wrapped for up to 2 months. Thaw overnight in refrigerator.

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