This Baileys Cheesecake layers Irish cream in three ways! It's baked into the silky filling, stirred into a glossy ganache, and whipped into a fluffy cream topping, so that there's loads of flavor in every bite!
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Note from Erin
I love baking this cheesecake for holidays and dinner parties because it feels so sophisticated.
I can bake it the day before, tuck it into the fridge, and the flavors deepen overnight, so I know it'll taste even better when it's time to serve.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Baileys Irish Cream: Because it's made with both cream and whiskey, Baileys blends into the batter without curdling. This recipe is carefully balanced, with just enough alcohol to enhance the flavor without over-softening the cheesecake.
- All-Purpose Flour: This gently binds the extra moisture from the Baileys and sour cream, keeping the cheesecake creamy but stable.
- Bittersweet Chocolate: For the smoothest ganache, choose chocolate with at least 30% cocoa butter, often labeled as couverture.
- Oreo Cookies: Keep the filling in when you crush them. It helps the crust bind without extra butter.
Tips to Bake the Best Irish Cream Cheesecake
Bake the Crust
- Crush the cookie into fine crumbs, as larger chunks will cause the crust to crumble when sliced.
Prepare the Filling
- Make sure the cream cheese, sour cream, and eggs are at room temperature so the batter blends smoothly.
- When baking, watch for edges that are set and slightly puffed while the center still has a gentle wobble. That's the sweet spot for doneness.
Top Tip!
Gently fold the Baileys into the cheesecake filling at the very end. Baileys adds both alcohol and cream, which can thin the batter if it's overmixed. By stirring it in last, you maintain the structure, allowing the cheesecake to set properly.
Make the Ganache
- If the ganache looks oily or broken, just whisk in a little hot cream at a time, and it'll smooth right back out.
- Give the baked cheesecake a short rest at room temperature before adding the ganache so you don't end up with condensation clouding that pretty glossy finish.
Whip the Cream
- Start with very cold cream. It whips faster and holds its shape better.
- Stop at medium peaks so the cream is thick enough to pipe but still soft and smooth.
- For whipped cream that holds up even longer, check out my Stabilized Whipped Cream tutorial.
The Overnight Secret⏳
Due to the alcohol, this recipe takes longer to set than a plain cheesecake Don't rush it! Chilling in the fridge overnight is best for a rich, velvety texture.
Serving Shortcut
Slice the set cheesecake ahead with a warm knife and slip a piece of parchment between each slice. At serving time, you'll have neat pieces ready to plate without fuss.
Recipe
Creamy Baileys Cheesecake (Baked Recipe)
Recipe by:This Baileys Cheesecake layers Irish cream in three ways! It's baked into the silky filling, stirred into a glossy ganache, and whipped into a fluffy cream topping, so that there's loads of flavor in every bite!
Ingredients
Chocolate Cookie Crust
- 32 (364 grams) Oreo cookies filling included
- ¼ cup (57 grams) unsalted butter melted
Baileys Cheesecake Filling
- 24 ounces (680 grams) full-fat cream cheese room temperature
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (23 grams) all purpose flour
- ¾ cup (173 grams) sour cream room temperature
- 4 (4) large eggs room temperature
- ½ cup (118 ml) Baileys Irish Cream room temperature
Baileys Ganache
- 6 ounces (170 grams) bittersweet chocolate finely chopped
- ½ cup (118 ml) heavy cream
- 2 tablespoons (30 ml) Baileys Irish Cream room temperature
Baileys Whipped Cream
- 1 cup (237 ml) heavy cream chilled
- 2 tablespoons (16 grams) powdered sugar
- 2 tablespoons (30 ml) Baileys Irish Cream
Instructions
Chocolate Crust
- Preheat oven to 325°F (162°C). Line a 9-inch springform pan with a parchment circle, then lightly spray it with non-stick cooking spray. Place the springform pan in a silicone cheesecake wrap or 10-inch cake pan (see recipe notes).
- Add the Oreos to a food processor and pulse until they are finely ground into crumbs. Alternatively, put them into a ziplock bag and bash them with a rolling pin. Add the melted butter and blitz again until evenly distributed.32 Oreo cookies, ¼ cup unsalted butter
- Press the Oreo crumbs firmly into the base of the prepared pan. Bake for 8 minutes, then remove the crust from the oven and cool while you prepare the filling. Keep the oven on at 325ºF.
Baileys Cheesecake Filling
- Add the cream cheese and sugar to a large mixing bowl and beat using the paddle attachment of an electric hand or stand mixer on medium speed, for 2-3 minutes or until smooth and creamy.24 ounces full-fat cream cheese, 1 cup granulated sugar
- Add the flour and mix on low until just combined. Then add the sour cream and mix on low until smooth.3 tablespoons all purpose flour, ¾ cup sour cream
- To the mixing bowl, add the eggs, one at a time on low speed, mixing until just incorporated. Thoroughly scrape the mixing bowl with a rubber spatula before adding the next egg.4 large eggs
- Finally, add the Baileys and gently fold in by hand until evenly combined. Avoid whipping air into the mixture.½ cup Baileys Irish Cream
- Pour the cheesecake batter over the baked crust and smooth out the top with an offset spatula.
- Place the wrapped springform pan inside a large roasting pan. Bring a few cups of water to a boil and carefully pour the hot water into the roasting pan until it reaches about 2 inches up the sides of the pan.
- Place the cheesecake onto the middle rack of the oven. Bake for 60-70 minutes, or until the edges are set and puffed and the center is still jiggly when you tap the pan.
- When the cheesecake is baked, turn the oven off, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the oven and run a sharp knife around the edge (this will help you cleanly release the cheesecake later on). Cool the cheesecake at room temperature, then cover and refrigerate for at least 6 hours.
Baileys Ganache
- When you’re ready to assemble, add the chopped chocolate to a heatproof bowl.6 ounces bittersweet chocolate
- Add the cream to a saucepan and heat until it begins to simmer. (Do not let it boil.) Pour the hot cream over the chopped chocolate, then cover the bowl with a plate and let it stand for 2 minutes.½ cup heavy cream
- Stir gently from the center outward, until smooth and glossy. Stir in the Baileys and check the consistency. It should be pourable like warm honey. If the ganache is too thick, add 1-2 teaspoons of hot cream and mix again.2 tablespoons Baileys Irish Cream
- Release the cheesecake from the springform pan and place it on a serving plate. Pour the ganache onto the chilled cheesecake. Use an offset spatula to spread it into an even layer. Let the cheesecake sit at room temperature for 20 minutes (this stops condensation), then refrigerate for 30 minutes to firm up the ganache.
Baileys Whipped Cream
- In a large mixing bowl, add the heavy cream. Use the whisk attachment of an electric mixer on medium speed until it is slightly thickened.1 cup heavy cream
- Add the powdered sugar and Baileys to the cream and continue beating until it forms medium peaks. The cream should hold its shape so that it is pipeable.2 tablespoons powdered sugar, 2 tablespoons Baileys Irish Cream
- Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe swirls of whipped cream on top of the cheesecake.
- Garnish with chocolate curls or shavings, if desired.
Notes
If you do not have a silicone cheesecake pan wrap or a 10-inch cake pan, place the boiling water-filled roasting pan on the rack below the cheesecake. This creates a humid environment that helps the cheesecake cook evenly, without the risk of water leaking into the pan.
Storage Guidelines:
Refrigerator: Keep the cheesecake in an airtight container or tightly wrapped for up to 5 days. To protect the ganache and whipped cream, avoid pressing plastic wrap directly on top. Use a cake carrier or loosely tented foil instead.
Freezer (whole cheesecake): Chill until firm, then wrap the undecorated cheesecake (without whipped cream) in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add fresh whipped cream before serving.
Freezer (slices): Freeze individual slices on a parchment-lined baking sheet until solid. Wrap each slice in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge overnight or at room temperature for 1–2 hours.
Nutrition
Calories: 541kcal | Carbohydrates: 43g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 259mg | Potassium: 234mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1088IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 4mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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