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Baileys Irish Cream Cheesecake: A Luscious Dessert with a Hint of Irish Charm

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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.

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

  1. 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.
  2. 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.
  3. Pour the filling over the cooled crust, smoothing the top with a spatula.
  4. 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.
  5. 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

Find it online: https://chocolatecoveredamy.com/baileys-irish-cream-cheesecake/