Why You’ll Love This Cheesecake
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Rich Flavor: The Baileys liqueur infuses the cheesecake with a subtle chocolate-and-cream profile without overpowering it.
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Silky Smooth Texture: A properly baked cheesecake stays creamy and luscious, thanks to gentle baking and a water bath.
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Perfect for Celebrations: Its decadent look and flavor make it ideal for special occasions.
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Customizable Finish: Top it with chocolate ganache, whipped cream swirls, or chocolate shavings for a bakery-worthy presentation.
ingredients
For the crust:
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1 ½ cups crushed chocolate graham crackers or Oreos
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6 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
For the cheesecake filling:
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24 ounces (3 packages) cream cheese, softened
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1 cup granulated sugar
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3 large eggs, room temperature
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¾ cup sour cream
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½ cup Baileys Irish Cream
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2 teaspoons vanilla extract
Optional toppings:
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Chocolate ganache (made with semi-sweet chocolate and cream)
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Whipped cream swirls
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Chocolate curls or cocoa powder for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
1. Prepare the crust:
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Preheat your oven to 325°F (163°C).
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Combine crushed chocolate cookies with melted butter and sugar.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Bake for about 10 minutes to set, then remove from the oven and let it cool slightly.
2. Make the cheesecake filling:
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Beat the cream cheese and sugar on medium speed until completely smooth.
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Add eggs one at a time, mixing gently after each addition (don’t overbeat).
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Blend in sour cream, Baileys Irish Cream, and vanilla extract until just combined.
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Pour the filling over the cooled crust, smoothing the top with a spatula.
3. Bake with care:
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Place the springform pan inside a larger roasting pan and fill the outer pan with about 1 inch of hot water (this water bath helps prevent cracks).
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Bake for 55–65 minutes, or until the edges are set and the center is slightly wobbly.
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Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
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Refrigerate for at least 4 hours or overnight to fully set.
4. Add the finishing touch:
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For extra indulgence, pour a layer of warm chocolate ganache over the chilled cheesecake and spread evenly.
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Decorate with whipped cream rosettes and chocolate curls just before serving.
Servings and timing
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Prep time: 30 minutes
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Bake time: 60 minutes
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Cooling and chilling time: 5+ hours
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Total time: About 6½ hours (mostly inactive time)
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Servings: 12 slices
Variations
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Chocolate Hazelnut Twist: Add a layer of Nutella or hazelnut spread between the crust and cheesecake filling for an added depth of flavor.
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Mint Baileys Cheesecake: Incorporate a few drops of mint extract into the cheesecake filling for a refreshing twist.
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Caramel Drizzle: Drizzle some salted caramel sauce over the top for an extra indulgent finish.
storage/reheating
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Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
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Freezing: You can also freeze the cheesecake for up to 3 months. To freeze, wrap the cheesecake tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
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Reheating: No need to reheat, as this cheesecake is best served chilled or at room temperature.
FAQs
How do I prevent cracks in my cheesecake?
The key to preventing cracks is baking the cheesecake in a water bath, which helps regulate the temperature and keeps the cheesecake from overheating. Also, don’t open the oven door during baking and allow it to cool gradually.
Can I make this cheesecake without Baileys Irish Cream?
If you prefer, you can substitute Baileys with a non-alcoholic Irish cream extract or simply add more vanilla extract for a delicious flavor.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, and the center is still slightly wobbly. It will firm up as it cools.
Can I use a different crust for the cheesecake?
Yes, you can use a graham cracker crust, digestive biscuit crust, or even a chocolate cookie crust for a different flavor.
Can I make this cheesecake ahead of time?
Yes! This cheesecake is ideal for making ahead. In fact, it’s best when refrigerated for at least 4 hours or overnight to fully set and develop flavor.
Can I use a regular cake pan instead of a springform pan?
While a springform pan is recommended for easy removal, you can use a regular cake pan. Just be sure to line the bottom with parchment paper for easy removal.
Can I top the cheesecake with fruit?
Yes, fresh berries, raspberries, or a berry compote would make an excellent topping for this cheesecake.
How do I slice the cheesecake cleanly?
For clean slices, use a hot knife (dip it in hot water, wipe it dry) to cut through the cheesecake smoothly.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free graham crackers or an alternative gluten-free crust for the base.
Conclusion
Baileys Irish Cream Cheesecake is a decadent dessert that combines the richness of classic cheesecake with the luxurious flavor of Baileys Irish Cream. Perfect for special occasions or simply treating yourself, this cheesecake offers a smooth, indulgent treat with every bite. Whether you’re serving it for a holiday celebration or a cozy evening, this dessert is sure to impress!
Baileys Irish Cream Cheesecake: A Luscious Dessert with a Hint of Irish Charm
Baileys Irish Cream Cheesecake combines the creaminess of classic cheesecake with the smooth, chocolate-kissed notes of this beloved liqueur. The result is a show-stopping dessert perfect for holidays, special celebrations, or simply treating yourself to a slice of indulgence. Topped with chocolate ganache or whipped cream, it’s a treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: About 6½ hours (mostly inactive time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
1 ½ cups crushed chocolate graham crackers or Oreos
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
¾ cup sour cream
½ cup Baileys Irish Cream
2 teaspoons vanilla extract
Chocolate ganache (made with semi-sweet chocolate and cream) – optional
Whipped cream swirls – optional
Chocolate curls or cocoa powder for garnish – optional
Instructions
- Preheat your oven to 325°F (163°C). Combine crushed chocolate cookies with melted butter and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes to set, then remove from the oven and let it cool slightly.
- Beat the cream cheese and sugar on medium speed until completely smooth. Add eggs one at a time, mixing gently after each addition (don’t overbeat). Blend in sour cream, Baileys Irish Cream, and vanilla extract until just combined.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan inside a larger roasting pan and fill the outer pan with about 1 inch of hot water. Bake for 55–65 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight to fully set.
- For extra indulgence, pour a layer of warm chocolate ganache over the chilled cheesecake and spread evenly. Decorate with whipped cream rosettes and chocolate curls just before serving.
Notes
To prevent cracks, bake the cheesecake in a water bath to help regulate the temperature.
If you don’t want to use Baileys Irish Cream, substitute with a non-alcoholic Irish cream extract or more vanilla extract.
Fresh berries or a berry compote make a wonderful topping for this cheesecake.
Use a hot knife for clean slices, dipping it in hot water and wiping it dry between cuts.
To make it gluten-free, use gluten-free graham crackers or an alternative gluten-free crust.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
