Why You’ll Love This Recipe
This Baileys Cheesecake offers a harmonious blend of creamy texture and the unique flavor of Baileys Irish Cream. The addition of a Baileys-infused ganache elevates the dessert, making it a decadent choice for those who appreciate rich and indulgent sweets.
Ingredients
For the Cookie Crust:
- 20 java chip-flavored creme chocolate sandwich cookies (such as Oreo)
- 2 tablespoons butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- ¾ cup sour cream, at room temperature
- ¾ cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ½ cup Baileys Irish Cream liqueur
For the Baileys Ganache:
- ¼ cup heavy cream
- ¼ cup Baileys Irish Cream liqueur
- 1 teaspoon instant espresso powder
- 1 cup milk chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Crust:
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper.
- Process the cookies in a food processor until finely ground. Add the melted butter and process until combined.
- Press the mixture evenly into the bottom and about 1 inch up the sides of the prepared pan.
- Bake for 10 to 12 minutes until firm and fragrant. Let cool slightly.
-
Prepare the Filling:
- Reduce the oven temperature to 300°F (150°C).
- In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until creamy, about 2 minutes.
- Add the sour cream and beat until fully combined, scraping down the sides of the bowl as needed.
- Mix in the sugar, espresso powder, vanilla extract, and salt until combined.
- Add the eggs one at a time, beating on low speed just until combined after each addition.
- Gently stir in the Baileys Irish Cream.
-
Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 5 minutes, or until the center is set and the top looks dry.
- Remove from the oven and let cool in the water bath for 15 minutes.
- Remove the springform pan from the water bath and let cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours or overnight.
-
Prepare the Ganache:
- In a small saucepan, combine the heavy cream, Baileys Irish Cream, and espresso powder. Heat over medium heat until just simmering.
- Place the milk chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate chips and let sit for 2 minutes.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Let the ganache cool slightly, then pour over the chilled cheesecake, spreading evenly.
- Refrigerate for at least 30 minutes to set the ganache.
-
Serve:
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Slice and serve with sweetened whipped cream, if desired.
Servings and Timing
- Servings: 10
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Additional Time: 4 hours (chilling)
- Total Time: 5 hours 50 minutes
Variations
- Chocolate Crust: Use chocolate graham crackers or chocolate wafer cookies instead of java chip-flavored cookies for the crust.
- Flavor Twist: Add a tablespoon of caramel or hazelnut liqueur to the filling for an additional layer of flavor.
- Topping Options: Garnish with chocolate shavings, cocoa powder, or a drizzle of caramel sauce before serving.
Storage/Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. To serve, thaw in the refrigerator overnight.
FAQs
What type of cookies can I use for the crust?
Java chip-flavored creme chocolate sandwich cookies are recommended, but you can substitute with regular chocolate sandwich cookies or chocolate graham crackers.
How do I prevent cracks in my cheesecake?
Baking the cheesecake in a water bath and allowing it to cool gradually can help prevent cracks. Avoid overmixing the batter, as excess air can cause cracks during baking.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is best when made a day in advance, allowing it to chill overnight for optimal texture and flavor.
What can I use if I don’t have a springform pan?
A deep cake pan lined with parchment paper can work, but removing the cheesecake may be more challenging.
Do I have to use a water bath?
While a water bath helps create a smooth texture and prevents cracking, you can bake the cheesecake without one. However, it may have a firmer texture and slight cracks.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools.
Can I use dark chocolate instead of milk chocolate for the ganache?
Yes, you can use dark chocolate for a richer, less sweet topping. Adjust the amount of Baileys and cream to ensure the right consistency.
Can I make this cheesecake gluten-free?
Yes, use gluten-free cookies for the crust to make this cheesecake gluten-free. Always check ingredient labels to ensure there are no gluten-containing additives.
How can I make this cheesecake more coffee-flavored?
Increase the amount of instant espresso powder in both the filling and ganache for a bolder coffee flavor.
Conclusion
Baileys Cheesecake is a luxurious, creamy, and indulgent dessert that combines the rich flavors of cream cheese, espresso, and Baileys Irish Cream. Whether served for a celebration or as a treat for yourself, this cheesecake is a guaranteed crowd-pleaser. Try different variations and toppings to make it your own, and enjoy every delicious bite.
Baileys Cheesecake Recipe
Indulge in the rich and creamy flavors of this Baileys Cheesecake, a delightful dessert that combines smooth cream cheese with the distinctive taste of Baileys Irish Cream. Perfect for special occasions or as a luxurious treat, this cheesecake is sure to impress!
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 50 minutes
- Yield: 10 SERVING
- Category: Dessert
- Method: Baking
- Cuisine: American, Irish
- Diet: Vegetarian
Ingredients
For the Cookie Crust:
- 20 java chip-flavored creme chocolate sandwich cookies (e.g., Oreo)
- 2 tablespoons butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- ¾ cup sour cream, at room temperature
- ¾ cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ½ cup Baileys Irish Cream liqueur
For the Baileys Ganache:
- ¼ cup heavy cream
- ¼ cup Baileys Irish Cream liqueur
- 1 teaspoon instant espresso powder
- 1 cup milk chocolate chips
Instructions
Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- Process cookies in a food processor until finely ground. Mix with melted butter until combined.
- Press the mixture into the bottom and about 1 inch up the sides of the pan.
- Bake for 10-12 minutes until firm and fragrant. Let cool slightly.
Prepare the Filling:
- Lower oven temperature to 300°F (150°C).
- Beat the cream cheese on medium-low speed until creamy (about 2 minutes).
- Add sour cream and mix until smooth, scraping down the sides of the bowl as needed.
- Mix in sugar, espresso powder, vanilla extract, and salt until combined.
- Add eggs one at a time, beating just until combined after each addition.
- Gently stir in Baileys Irish Cream.
Bake the Cheesecake:
- Pour filling over the cooled crust.
- Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour 5 minutes, until the center is set with a slight jiggle.
- Remove from oven and let cool in the water bath for 15 minutes.
- Transfer cheesecake to a wire rack and cool completely before refrigerating for at least 4 hours or overnight.
Prepare the Ganache:
- In a small saucepan, heat heavy cream, Baileys Irish Cream, and espresso powder over medium heat until just simmering.
- Pour over milk chocolate chips in a heatproof bowl and let sit for 2 minutes.
- Stir until smooth. Let cool slightly, then pour over the chilled cheesecake, spreading evenly.
- Refrigerate for at least 30 minutes to set.
Serve:
- Remove cheesecake from the springform pan.
- Slice and serve with sweetened whipped cream if desired.
Notes
- Chocolate Crust: Swap java chip-flavored cookies for chocolate graham crackers or chocolate wafer cookies.
- Flavor Boost: Add 1 tablespoon of caramel or hazelnut liqueur to the filling.
- Toppings: Garnish with chocolate shavings, cocoa powder, or caramel drizzle for extra indulgence.
