Baileys Irish Cream Cheesecake Recipe
This Baileys Irish Cream Cheesecake Recipe is a decadent dessert that blends creamy cheesecake with the rich, boozy flavor of Baileys Irish Cream. It features a chocolate cookie crust, a smooth filling infused with Irish cream, and a whipped cream topping. Perfect for special occasions or cozy nights, it’s surprisingly easy to make. The recipe yields a stunning dessert that serves 10-12 people. Prep takes about 20 minutes, with a total time of around 5 hours, including chilling. It’s a crowd-pleaser that balances indulgence with sophistication.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Food processor (for crushing cookies, optional)
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs like Oreos, crushed
- ⅓ cup unsalted butter melted
- 2 tbsp granulated sugar
For the Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup Baileys Irish Cream
- 1 tsp vanilla extract
- ½ cup sour cream
For the Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 tbsp Baileys Irish Cream
- Chocolate shavings or cocoa powder optional, for garnish
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan.
Step 2: Bake the Crust
- Place the crust in the oven and bake for 8-10 minutes. Let it cool while you prepare the filling. This helps set the crust for a firm base.
Step 3: Make the Filling
- Beat softened cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each. Stir in Baileys, vanilla, and sour cream until fully combined.
Step 4: Pour and Smooth the Filling
- Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.
Step 5: Set Up a Water Bath
- Wrap the springform pan in foil to prevent leaks. Place it in a larger baking dish and add hot water to the dish, halfway up the pan’s sides. This prevents cracks in the cheesecake.
Step 6: Bake the Cheesecake
- Bake at 325°F for 55-60 minutes, until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 7: Chill the Cheesecake
- Remove the cheesecake from the water bath and foil. Refrigerate for at least 4 hours, preferably overnight, to set completely.
Step 8: Prepare the Whipped Cream Topping
- Whip heavy cream and powdered sugar until soft peaks form. Add Baileys Irish Cream and whip until stiff peaks form. Spread or pipe over the chilled cheesecake.
Step 9: Garnish and Serve
- Sprinkle chocolate shavings or cocoa powder on top for a fancy touch. Slice and serve chilled for the best flavor and texture.
Notes
Ensure cream cheese is fully softened for a smooth filling; cold cheese can cause lumps. Use a water bath to prevent cracks in the cheesecake. Chill the cheesecake for at least 4 hours for the best texture. Store leftovers in the fridge for up to 5 days.