Baileys Irish Cream Cheesecake

This Baileys Irish Cream Cheesecake is a decadent dessert that combines the smooth, creamy texture of a classic cheesecake with the rich, bold flavor of Baileys Irish Cream. A crunchy chocolate Oreo cookie crust holds a silky cheesecake filling made with full-fat cream cheese, sour cream, and Baileys Irish Cream Liqueur. Topped with a velvety Baileys chocolate ganache, this cheesecake is the perfect dessert for special occasions, holidays, or gatherings. With its creamy texture and irresistible flavor, it’s sure to be a hit with anyone who loves rich, luxurious desserts. Easy to make and perfect for any celebration, this cheesecake offers a sophisticated twist on a traditional favorite.

Ingredients

For the Chocolate Cookie Crust:

• 34 regular Oreo cookies (filling included), crushed into fine crumbs
• 1/2 cup (113g) unsalted butter, melted

For the Baileys Irish Cream Cheesecake Filling:

• 3 (8-ounce) packages (24 ounces total) full-fat cream cheese, room temperature
• 1 cup (227g) full-fat sour cream, room temperature
• 1 cup (199g) granulated sugar
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/2 teaspoon espresso powder (optional)
• 1/2 cup (113ml) Baileys Irish Cream Liqueur

For the Baileys Irish Cream Chocolate Ganache:

• 8 ounces semi-sweet chocolate, finely chopped
• 3/4 cup (171ml) heavy cream
• 1/4 cup (57ml) Baileys Irish Cream Liqueur

Instructions

For the Chocolate Cookie Crust:

1. Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil. Lightly grease the pan with non-stick spray.
2. In a large bowl, mix the crushed Oreo crumbs and melted butter until well combined.
3. Press the mixture into the bottom and slightly up the sides of the prepared pan.
4. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool. Lower the oven temperature to 325°F (163°C).

For the Baileys Irish Cream Cheesecake Filling:

1. In a stand mixer, food processor, or large bowl with a hand mixer, beat the softened cream cheese and sour cream until smooth.
2. Add the granulated sugar and beat until well incorporated, scraping the sides of the bowl as needed.
3. Add the eggs and egg yolks, one at a time, beating after each addition until smooth. Turn off the mixer and fold in the espresso powder (if using).
4. Stir in the Baileys Irish Cream liqueur until fully incorporated.
5. Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
6. Place the cheesecake pan into a larger pan and add an inch of hot water to the larger pan (this is your water bath).
7. Bake the cheesecake at 325°F (163°C) for 1 hour and 15 minutes. Turn off the oven and leave the cheesecake in the oven for 40 minutes with the door closed. The cheesecake should still be slightly wobbly in the center.
8. Remove from the oven, gently run a knife around the edge of the cake, and let it cool in the pan for 15 more minutes.
9. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours or overnight.

For the Baileys Irish Cream Chocolate Ganache:

1. Place the chopped semi-sweet chocolate in a medium bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Whisk the mixture until smooth and glossy.
4. Stir in the Baileys Irish Cream liqueur and set the ganache aside at room temperature to cool slightly.
5. Once the cheesecake is completely chilled, pour the ganache over the top and spread it evenly.
6. Let the ganache set for about 1 hour before serving.

To Serve:

1. Slice the cheesecake using a thin, sharp knife. Wipe the knife clean between each cut for neat slices.
2. Store leftover cheesecake, loosely covered, in the refrigerator for up to 5 days.

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Why You’ll Love This Recipe

• Rich and Creamy: This Baileys Irish Cream cheesecake is the perfect combination of smooth cream cheese filling and a flavorful Baileys-infused ganache.
• Irresistible Crust: The chocolate cookie crust adds the perfect texture and richness to complement the creamy filling.
• Perfect for Special Occasions: With its creamy texture and decadent Baileys flavor, this cheesecake is ideal for holidays, parties, or celebrations.

Tips

• Room Temperature Ingredients: Make sure to bring the cream cheese, sour cream, eggs, and egg yolks to room temperature for a smooth filling.
• Water Bath: Using a water bath ensures even cooking and prevents cracks in the cheesecake.
• Chill Overnight: For the best results, chill the cheesecake overnight to allow the flavors to set.

Variations and Substitutions

• Crust Options: You can substitute the Oreo crust with a graham cracker or biscuit crust for a different flavor.
• Non-Alcoholic Option: If you prefer to avoid alcohol, substitute Baileys with a non-alcoholic Irish cream flavoring or milk and vanilla extract.
• Flavor Add-ins: Add some chocolate chips to the filling or top with whipped cream for extra decadence.

FAQs

Can I freeze Baileys Irish Cream Cheesecake? Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the fridge before serving.

What can I do if my cheesecake cracks? To prevent cracking, avoid overbaking, and always use a water bath. If it cracks, you can cover it with the Baileys ganache for a seamless look.

How can I make the ganache thicker? If you prefer a thicker ganache, simply use less cream or more chocolate when preparing the ganache.

Serving

• Garnishes: Top with chocolate shavings or a dusting of cocoa powder for an elegant touch.
• Pairing: Serve with a glass of Baileys Irish Cream or coffee for an extra indulgence.

Suggestions

• For Extra Flavor: Add a teaspoon of vanilla extract to the filling for a richer flavor.
• Make it a Mini Cheesecake: Use smaller, individual springform pans to create mini Baileys cheesecakes perfect for portioned servings.