Baileys cheesecake starts with a thick chocolate cookie crust, with a creamy cheesecake layer infused with delicious Irish cream flavor, and topped with a rich chocolate ganache that is absolutely irresistible.
Once I made Baileys chocolate cheesecake trifles, I was on a mission to use it more! It makes for a creamy dessert, adds a ton of flavor, but is not overpowering. Since we are going to bake this cake, there’s no reason to worry about the alcohol content. However, if you like a boozy sweet treat, try my Baileys fudge. It’s a no bake recipe, which means there’s definitely whiskey in each bite.
If you like Baileys Irish cream cheesecake, you will also enjoy these Baileys brownies. For those looking to celebrate the Irish holiday, the green color in this mint fudge recipe and mint chocolate chip ice cream cake is perfect for the occasion. But you can’t enjoy your dessert without having slow cooker corned beef and cabbage first!
Oreo Crust Ingredients:
- Oreo cookies – or any store brand chocolate cookies (that are sandwiches).
- butter – salted or unsalted is fine. The butter binds the cookie crumbs together to form a crust that holds its shape.
- cream cheese – use room temperature cream cheese that has been softened for best results.
- granulated sugar – the sugar granules will dissolve in the cheesecake mixture, particularly once it bakes.
- all-purpose flour – I like to add a little flour to my cheesecakes to bind everything together and ensure it sets properly
- vanilla extract
- Bailey’s Irish cream liqueur – The alcohol will bake out, but the flavor stays.
- heavy whipping cream – adds some depth and richness to the cheesecake; you will also need more if you if you want to make homemade whipped topping.
- sour cream – use full fat. This helps to give the cheesecake that fluffy and velvety texture and adds a bit of tang.
- eggs – bring to room temperature. They mix easier and sometimes cold eggs can curdle fats in baking recipes.
- semi-sweet chocolate chips and heavy cream
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
We love garnishing with homemade whipped cream and a dusting of cocoa powder. Chocolate curls, chocolate sprinkles, or Oreo cookies can also be used to top the cheesecake.
Substitutions and Variations
- Thinner crust – Use 30 cookies and 4 tablespoons of butter.
- Dark chocolate ganache – if you prefer you can use my dark chocolate ganache recipe.
- Homemade whipped cream – Whip 1 cup of heavy cream until soft peaks form. Add ¼ cup of regular or powdered sugar and whip until stiff peaks form. Use a #1M piping tip to decorate with large swirls.
- You can top the cheesecake with a layer of whipped cream and then pipe whipped chocolate ganache to change up the look.
PREP: Line a 9 inch springform pan with parchment paper and grease, then set aside. Preheat the oven to 325 degrees Farenheit.
Step 1: Add the Oreos to a food processor and pulse into fine crumbs.
Step 2: Stir in or add the melted butter and pulse until combined.
Step 3: Press the Oreo crumbs into the cheesecake pan so they go at least halfway up the sides.
Step 4: Beat the cream cheese in a large bowl using an electric mixer on medium speed.
Pro Tip: When making cheesecakes, you always want to use room temperature ingredients. This helps to mix the batter easier, keep it smooth, and reduces the chances of cracking and puffing while baking.
Step 5: Add 1.5 cups of sugar and continuing mixing.
Step 6: Add the vanilla, flour, Baileys, sour cream, and heavy cream to the cream cheese mixture and mix again. Scrape down the sides of the bowl as needed.
Step 7: Mix in the eggs by hand one at a time. Do not overmix the batter.
Step 8: Spread the cheesecake batter on top of the crust.
Step 9: Wrap the pan in two layers of aluminum foil and place into a larger vessel (like a roasting pan) that holds water at least 1 inch up the sides. *Hint: Use large sheets of aluminum foil so there is no overlap in an area where water can get in.
Step 10: Fill the larger pan with water. If needed, place a vessel of water (like a large casserole dish) on the rack below the cake.
Step 11: Bake for 75 minutes. The perfect cheesecake should look matte across the top, but set around the edges. The center will be jiggly if you shake it. Turn the oven off, keep the door closed for 20 minutes. Then crack the door and leave the cake in the oven for another 20 minutes. Remove the cake from the oven, cool to room temperature, then chill in the fridge for at least 3 hours. Run a knife or thin spatula around the edges of the cheesecake and then remove the springform ring. Slide the chilled cheesecake from the base onto a serving plate or cake stand.
Step 12: Heat the heavy cream in a saucepan or in the microwave until simmering. Pour the hot cream over the chocolate chips and cover the bowl with a lid or plate to trap the heat. After 3-5 minutes, whisk the melted chocolate mixture until smooth.
Step 13: Pour the chocolate ganache over the Baileys Irish Cream cheesecake and spread so it drips over the edges. Let the ganache set for about 15 minutes.
Step 14: Add whipped cream to a piping bag and decorate the top, then dust with cocoa powder.
SERVE: Slice and serve!
Recipe Tips for Baileys Cheesecake
- If using a stand mixer, use the paddle attachment to mix. The whisk is best when whipping egg whites.
- When you turn the oven off, the cheesecake will look underbaked and it will be wobbly, this is what is supposed to happen.
- Turning off the oven and leaving it in with the door closed, then cracked keeps the filling smooth and prevents cracking by cooling down the cheesecake slowly.
- The water bath also helps to prevent cracking and puffing. It adds moisture to the oven. A true water bath is the best, but placing a water pan underneath will also work.
All of the cream used to make Baileys is 100% from Irish dairy cows. – Ireland Before You Die
Keep leftovers in an airtight container or wrap in plastic wrap and refrigerate for 5-7 days. Homemade cheesecakes can also be frozen up to 3 months.
The sour cream adds a little tang to the creamy filling and contributes to the soft, fluffy texture while keeping it moist.
No. Not only is there not enough alcohol in the cake (even if you eat the whole thing), but because we are baking the cheesecake, the alcohol content is baked out.
If you tried this Baileys Cheesecake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Oreo Crust Ingredients:
- 35-40 Oreo cookies
- 6 tablespoons butter melted (salted or unsalted is fine)
- 3 – 8 oz. packages cream cheese softened
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup Bailey’s Irish cream liqueur
- ½ cup heavy whipping cream plus more for topping
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 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 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 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 (which 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 with the exterior pan with water to create a water bath for the cheesecake. Alternately, 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 this 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.
Store leftovers in the refrigerator for 5-7 days or freeze up to 3 months. Notes: This cheesecake has a thick crust, to make it thinner use 30 cookies and 4 tablespoons of butter. It’s important to use room temperature ingredients so everything stays soft and smooth. The way we cook, cool, and use a water bath is the key to making a perfect cheesecake. It reduces puffing and cracking, and ensures it’s not overcooked. For homemade whipped cream, whip a cup of heavy cream until soft peaks form. Continue whipping and add ¼ cup of white sugar or powdered sugar until stiff peaks form. Transfer to a piping bag with a #1M tip to make big, beautiful swirls.