This post may contain affiliate links. Please read our privacy policy.
Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers.
Back in my college days, I managed a small Mediterranean restaurant near campus. It was both a place for the local neighborhood to grab a quick bite to eat and for college kids to hang out and pretend to study while sipping cappuccinos.
And since I worked a lot, and free food was a perk of the job, I pretty much lived on hummus and pita bread for over 4 years.
There was a super friendly older couple that were weekly regulars. Every week, they’d split a tawook dinner with extra steamed veggies. The husband would finish his meal with a piece of cheesecake, and the wife would order Baileys and coffee with just a smidgen of whipped cream and chocolate sauce (similar to an Irish coffee cocktail).
It’s funny the things I remember from more than 15 years ago. The names of any of my undergrad professors? Not a chance. But a meal a couple ordered every week? Yep, right down to the extra veggies.
Now, I’ve never been much of a drinker, but I developed quite an affinity for Baileys and coffee with just a smidgen of whipped cream and chocolate sauce. It’s just one of those drinks that reminds me of being in my 20s, and makes me all warm and fuzzy for so many reasons.
A few weeks ago, I picked up a bottle of Baileys Irish Cream to make Simple Homemade Truffles…and perhaps whip up a Baileys and coffee or two. And then on a whim one night, I decided to try making a Baileys Cheesecake.
WHAT IS BAILEYS CHEESECAKE?
Baileys Cheesecake really isn’t that different from my vanilla cheesecake recipe.
But instead of a graham cracker crust, I use an Oreo cookie crust for a nice chocolatey base. I also swapped out the cream in the filling for Baileys Irish Cream and topped the whole thing with a Baileys-spiked chocolate ganache.
The result is a creamy cheesecake with just the right amount of chocolate and Baileys flavor.
I’d like to think this would have been the perfect cheesecake to finally tempt the wife of that sweet couple into joining her husband in a slice of cheesecake. But then, I happen to think life is not worth living without cheesecake. Are you with me?
TIPS FOR MAKING THIS IRISH CREAM CHEESECAKE
There are three main parts to this Baileys Irish cream cheesecake:
- Oreo cookie crust
- Baileys-infused cheesecake filling
- Baileys-spiked chocolate ganache topping
I have made many, many cheesecake recipes through the years, so I have a few tips I’ve learned along the way that can help you as you make this recipe:
- Use room-temperature cream cheese and eggs. If you forget to set these ingredients out ahead of time, you’re in luck. I have tutorials for how to soften cream cheese and how to bring butter and eggs to room temperature.
- Bake the cheesecake in a water bath. Don’t be intimidated by this step – it’s easier than you think and will help make sure your cheesecake is absolutely perfect. Check out my post on how to bake cheesecake in a water bath.
- Give yourself plenty of time. Even though getting the cheesecake in the oven doesn’t take a ton of time, it needs about an hour to bake, a couple of hours to cool, and 8 hours to chill in the refrigerator. Don’t be tempted to take shortcuts here.
Could you use a store-bought crust instead of making your own? Yes.
Could you skip the chocolate ganache on top? Sure.
Would the final cheesecake be as good? Well, I know what my opinion is, but I’ll let you decide that on your own.
CAN BAILEYS CHEESECAKE BE FROZEN?
This Baileys Cheesecake is the perfect candidate for freezing! Since cheesecake is a bit time intensive to make, it is sometimes nice to make it ahead of time and freeze it.
I recommend freezing this cheesecake without the ganache on top and adding the ganache before serving.
Once the cheesecake has chilled thoroughly in the refrigerator, place it on a cardboard round and wrap it in plastic wrap, then in foil. If you have a large zip-top freezer bag, you could even store it inside that for an extra layer of protection.
The idea is to have at least 2 layers of protection around the cheesecake to keep it from getting freezer burn.
Let the Baileys Cheesecake thaw in the refrigerator overnight or at room temperature for a couple of hours before topping with the ganache and serving.
Let’s all make this Baileys Irish Cream Cheesecake and toast sweet couples who are married for decades, with the sweetest of weekly traditions. What a way to live, right?
Baileys Cheesecake
Ingredients
For the Crust:
- 24 whole Oreo cookies crushed into crumbs
- 5 tablespoons unsalted butter melted
For the Cheesecake:
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- ⅓ cup Baileys Irish Cream
For the Ganache:
- 6 ounces quality semi-sweet chocolate chips
- ½ cup heavy cream
- 3 tablespoons Baileys Irish Cream
Instructions
- Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
- Mix together the crust ingredients and press into the bottom of your pan.
- Bake in preheated oven for 8 minutes and cool completely on a wire rack.
- Begin to boil a pot or kettle of water for the water bath.
- In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, prepare the ganache.
For the Ganache
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate chips in a heat safe bowl.
- Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
- Whisk the cream and chocolate until smooth and thoroughly combined.
- Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
- Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks! I have a cherished daughter who loves cheesecake! She does so much for me that I will try to do this for her!
Thanks so much for stopping by, Kathryn! I appreciate you taking the time to comment. Happy Baking!
-Jamie
My family and I agree this is the best cheesecake we’ve ever had. I have a request to make it again this weekend for a birthday. Thanks for this great recipe!
So happy to hear you enjoyed the cheesecake, Kaitlin! Thanks so much for stopping by and leaving your feedback!
-Jamie
Does this recipe change if cooked in an instant pot?
Hello! I haven’t attempted this particular recipe in the Instant Pot, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
what would the cooking time be in an instant pot? My 9 inch springform pan fits in my instant pot.
Hello! I haven’t attempted this recipe in the Instant Pot, so I am not sure of the cooking time. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Hi, I made this in a 7” springform pan in my Instant Pot. I just halved the ingredients and added 1 1/2 c water to the pot. I cooked it on high pressure for 15 minutes and did a natural release. I did have a little water that collected on the top which may have caused the top to be uneven in a few spots. I Just blotted the water up with a paper towel. The ganache was just a little deeper in a spot or two :) everybody loved the cheesecake!!! Thanks for the recipe!
So happy to hear you enjoyed the cheesecake, Rebecca! Thanks so much for stopping by and leaving your feedback and method!
-Jamie
I’m making this to bring to a party. If I do the ganache ahead and ice the cake, will it be too hard to cut?
Hi there – It will firm up when it is put back in the refrigerator, so it may become a little difficult to cut. You could try letting it sit out for a few minutes before trying to slice it. Good luck! Happy baking.
Jamie
Made this cheesecake for NYE. Wow it is amazing! Turned out beautiful and the taste and texture are amazing. I like a bit more crust so I used 30 oreos instead of 24 and added a little more butter to compensate. I also added an extra splash (or 2 or 3 ;) ) of the bailey’s into the ganache. Will definitely be making this again!
Hello…so when you say a whole oreo cookie, is that with the filling? Sorry , never seen a recipe that called for that only the cookie part.
Yes, you’ll use the entire cookie, cream included. Thanks so much for stopping by!
-Jamie
Can’t wait to try this recipe. Can it be frozen in advance of an event? Otherwise, how long will it be good in there refrigerator and still maintain good flavor? I am planning on an Irish Thanksgiving and like to get as much of the cooking as I can done in advance.
Cathy-
Hello! I typically do not freeze cheesecake, but I’m thinking it would be okay minus the chocolate topping. I hope this helps!
-Jamie
Hello! I saw the suggestion for replacing the Bailey’s with heavy cream if you don’t want the alcohol (which I am also trying to avoid) but then the irish cream flavor is lost. Is there a way to keep the flavor without the alcohol? Irish cream flavored coffee creamer? Torani syrup? Torani syrup and heavy cream? Irish cream extract? What would you suggest?
Hi, Sarah! I’ve never substituted in this recipe, but I would try the coffee creamer. Let me know how you like it!
Hi, Sarah! I’ve never substituted in this recipe, but I would try the coffee creamer. Let me know how you like it!
Hi!
I want to try making your recipe, but has mini (cupcake sized or mini cupcake sized) cheesecakes. Do you have a suggested baking time for this?
Thanks!
Hi, Kylee! I haven’t really done these in mini cheesecake form, but I would suppose the baking time would be around 25 to 30 minutes. Let me know how it goes!