Baileys Cheesecake

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This creamy Bailey's Irish cream cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling made with Irish cream, on top of an Oreo cookie crust, and then topped with an Bailey's Irish cream chocolate ganache. And the best part is the cheesecake can be made the day before!

Prep Time50

Cook Time1 30

Chilling time8

Total Time8 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 755kcal

Author: Heather Perine

Ingredients

For the crust:

35 oreo cookies
5 Tablespoons (71 g) unsalted butter melted

For the cheesecake filling:

32 ounces (four 8-ounce blocks) cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
1 tablespoon cornstarch
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
⅔ cup (160 g) sour cream room temperature
⅔ cup (160 ml) Baileys Irish cream

For the ganache topping:

4 ounces semi-sweet or bittersweet chocolate chopped
½ cup (120 ml) heavy cream
2 Tablespoons Baileys irish cream

Instructions

Make cookie crust

Preheat oven to 350°F (180°C), with rack in middle of oven.
Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter. 35 oreo cookies 5 Tablespoons (71 g) unsalted butter
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese on low speed until lightly beaten and creamy then add the sugar and cornstarch and beat on medium speed for 4 minutes. 32 ounces (four 8-ounce blocks) cream cheese 1 ½ cups (300 g) granulated white sugar 1 tablespoon cornstarch
Add the salt and vanilla extract, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and Irish cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 4 large eggs ⅔ cup (160 g) sour cream ⅔ cup (160 ml) Baileys Irish cream

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place the roasting pan with the springform pan in it, in the oven.
Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much lightly tent the top with foil.
Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator overnight.

Make chocolate ganache:

Chop chocolate into fine pieces and place into a heatproof bowl. 4 ounces semi-sweet or bittersweet chocolate
Heat cream and Baileys Irish cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir. ½ cup (120 ml) heavy cream 2 Tablespoons Baileys irish cream
After 5 minutes, whisk until smooth.
Pour over the cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes before slicing and serving.

Video

Notes

Storage: Store leftovers by transferring them to an airtight container and placing them inside the fridge. It can last up to 5 days. I highly recommend consuming it as soon as possible. The crust will absorb the moisture and turn soggy the longer they're stored in the fridge.
Freezing: Freeze the cheesecake first uncovered for about 1 hour. Once frozen solid, then wrap. If you're freezing a whole cheesecake, wrap it with plastic wrap and heavy-duty aluminum foil. Place inside a freezer bag or container. Place in the freezer. To freeze individual slices of cheesecakes, wrap them with plastic wrap and store them in a sealed container. Freeze for up to 3 months. Transfer frozen cheesecake to the fridge to thaw overnight.
Cream Cheese: I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy Oreo cheesecake. Don't use tub type. Also, soften your cream cheese at room temperature before you start mixing ingredients.
Irish cream: The Irish cream in the cheesecake filling does get baked so any alcohol content would be baked off. However, the ganache does not get cooked so it would not be suitable for kids. If you were making and kids may be eating it, I would omit the Irish cream in the ganache.

Nutrition