This Baileys Cheesecake takes traditional cheesecake to a whole new level. With Baileys mixed in and a layer or chocolate ganache its pure decadence.
It’s not secret that I am a big cheesecake fan. Whether it’s a Cherry Cheesecake, a Caramel Apple Cheesecake or even in bar form like Pumpkin Cheesecake Bars, I am a sucker for a luscious, decadent bite of cheesecake. How about you?
This Baileys Cheesecake checks all the boxes in the decadent dessert department. The crust is a layer of crushed Oreos. The cheesecake itself is the creamy bliss that you associate with cheesecake but with the subtle flavor of Baileys Irish Cream. And if that is not enough, it is topped with a thick layer of homemade chocolate ganache.
It is pure indulgence. Let’s talk about what you need to make it.
There are three separate parts to this recipe: the crust, the cheesecake and the ganache.
For the Oreo Crust you’ll need:
For the Baileys Cheesecake you’ll need:
For the Chocolate Ganache:
Chocolate ganache is actually super easy to make and only needs TWO ingredients!
A lot of people are intimidated by the idea of making cheesecake but once you learn the technique you’ll find that it’s just as easy as baking any other cake. I’ll walk you though it step by step, just follow along.
STEP #1: Preheat the oven to 350 degrees. Place a 9″ springform pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan and crimp the pieces together around the pan. This will help to keep water out during the cooking process.
STEP #2: Make the crust. Combine the Oreo crumbs and melted butter together in a bowl until the cookie crumbs are moistened. Press into the prepared springform pan. Bake for 10 minutes. Remove from oven and allow to cool while you’re preparing the cheesecake batter.
STEP #3: Using a hand mixer (or a stand mixer fitted with a paddle attachment) Beat together the cream cheese and sugar until smooth. Add the eggs one at a time and make sure to scrape the sides of the bowl down after each egg. The whole point is you want the cheesecake smooth without lumps so these steps will help. Beat in the Baileys, heavy cream, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour mixture over cooled crust.
STEP #4: Bring a large pot of water (or a kettle) to boil. Place the cheesecake in a roasting pan. Place the roasting pan in the oven and pour boiling water into the roasting pan and quickly close the door. Bake for 45 – 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn the oven off but leave the cheesecake in the oven. This will allow it to cool slowly and help prevent any cracks. It will also continue to cook during this time.
STEP #5: Remove the cheesecake from the oven and then carefully remove the aluminum foil. Some water may have worked its way in so be careful when removing. Use a butter knife to gently loosen the sides of the cheesecake from the pan, this will help the cheesecake from cracking as it cools. Allow to cool to room temperature. Once at room temperature, chill the cheesecake overnight in the refrigerator.
STEP #6: The next day make the ganache. Heat heavy cream and chocolate chips in the microwave for 1 minute. Remove it from the microwave and allow it to set for two minutes. The chocolate will start to melt during this time. After two minutes stir the mixture together until it becomes smooth.
STEP #7: Pour the ganache over the top of the cheesecake, smoothing as you go. Chill the cheesecake for 1 more hour so that that ganache can set. Slice and serve.
Cheesecake must be stored in the refrigerator. It can be stored for 3 – 5 days.
A water bath helps prevent the cheesecake from cracking as well as help with the texture. If you don’t use a water bath, the texture could be a bit rubbery.
No you don’t need to! It will help the cheesecake rise a bit better if it’s ungreased.
Yes! This is VERY important. If the cream cheese is at room temperature it will blend easier so that the batter won’t be lumpy. Lumps will not bake out of the cheesecake so if your batter is lumpy, then finished cake will be too.
Note: this recipe was originally posted in 2013. It was updated with new photos, step by step photos, nutrition information and recipe FAQ in 2023.
MonicaMay 2, 2021 at 11:23 pm
Definitely 5 STARS! The water bath made me very nervous, but it was all for naught as it all turned out well.
DesereeMay 4, 2021 at 3:48 pm
Yay! I am so happy to hear that! I always thought the water bath made baking a cheesecake intimidating too but once I started doing it, it became my go-to method. :)
WilliamFebruary 26, 2019 at 9:19 am
St. Patrick was neither a woman or a hamburger! It is “St. Paddy’s Day”
MichelleOctober 16, 2018 at 9:22 am
I’m super excited to make this! I’m thinking about making 4 inch mini versions of this. I wonder how long I should bake it for?
MichelleOctober 30, 2018 at 5:20 am
Update: So I’ve made 4 inch mini versions of this. 1st off the cheesecake is amazing!!! Super rich make sure you have a stout on hand to wash this down.
For the 4 inch mini versions I cooked the cakes at 275 for 40-45 minutes. Left them in the oven for an hour with the oven off. Refrigerated over night. I also increased the Baileys to just under a cup, it melds with the Jameson better.
Donna MiklojcikDecember 31, 2017 at 1:23 pm
I have made this recipe twice now because it sounded so good. Both times it just didn’t work well. I make cheesecakes a lot. This was heavy, almost gummy, didn’t rise well, and was too sweet. I think you should take another look at the recipe.
DesereeJanuary 1, 2018 at 12:32 pm
Thanks for your feedback Donna! I am sorry to hear that this didn’t work out well for you. I have made flavor variations of this recipe several times and it always works so well for me. I’ll take a look at this one and see what might be causing the issue your experiencing.
AshleyDecember 4, 2017 at 11:45 am
Greetings Ambrosia! I’m planning on trying this for Christmas. Sounds delicious, but was wondering if I could use Andes peppermint chocolates instead of the bittersweet chocolate chips?
NellaMay 6, 2015 at 12:39 pm
Dear Des, this sounds amazing. I would love to try this tomorrow. Could you please let me know how much cream cheese I need? As in The Netherlands we do not use Oz. Do I need 3 packages of 8 Oz each? I have converted 8 Oz to approximate 225grams. Does this mean 675 grams? Looking forward to hearing from you to try this yummy cheese cake. Thanks in advance.
Des @ Life's AmbrosiaMay 7, 2015 at 8:09 pm
Yes, that is correct Nella! You would need approximately 226 grams of cream cheese. I hope you enjoy this cheesecake! :)
NellaMay 9, 2015 at 10:23 am
Thank you! I’m gonna try this. Can’t wait to try it.
MaggyJuly 22, 2015 at 9:16 pm
Out of curiosity can the baileys be substituted. I’ve made it with it and it’s amazing but I would like to make it for a party that will have kids there and I don’t think the 3/4 of a cup will be an issue but I am worried about someone asking about it and having an issue?
LinlalApril 13, 2017 at 4:09 pm
The alcohol cooks off in the oven leaving the flavour. No children will be harmed by the Bailey’s!
LinlalApril 13, 2017 at 4:09 pm
1 ounce is 28 grams; 8 ounces is 227 grams and 24 ounces, i.e. 3 X 8, is 680 grams approximately so the 3 8-oz packages of cream cheese called for in the recipe are the equivalent of about 680 grams.
It would be a pretty sad cake with only 1 package of cream cheese. If you ate it anyway, the higher concentration of booze might have made up for it so as nobody would notice except that the alcohol will evaporate while it’s cooking.
Des @ Life's AmbrosiaApril 13, 2017 at 5:01 pm
I appreciate your response Linlal. You will notice that she did ask if 675 grams was correct and I said yes. The “you would need approximately 226 grams of cream cheese” was a typo.
LinlalApril 13, 2017 at 4:14 pm
The response you got from Life’s Ambrosia is incorrect. You were right that 3 packages at 8 ounces is 675-680 grams. Sorry this is two years late and you’ve probably tried to follow her conversion :-(
ChelseaMarch 11, 2015 at 10:01 am
Hi, should I grease the pan? And when you poured the ganache over the cheesecake did you keep the sides of the pan attached? Thanks!
John MMarch 25, 2015 at 11:59 am
I placed parchment on the bottom. I didn’t grease it. Came out fine.
davidFebruary 5, 2015 at 7:37 am
this looks terrific. I must try it. Thank you!
nellieJune 24, 2014 at 11:07 am
Could I use a ready made cookie crust? Or will the cheesecake get too high? Thanks!
DesereeJune 25, 2014 at 9:56 pm
Nellie- this needs to be made in a springform pan, if you can put the pre-made crust in a springform pan, I think it would work.
irishabroadMarch 13, 2014 at 7:30 am
FFS its not st PATTYs day. Paddy is short for patrick. st patrick. PADDYs day.
saraJune 11, 2014 at 11:24 pm
Chillax! It’s just cheesecake.
KimMarch 10, 2014 at 1:06 pm
This sounds amazing!!! What size spring form pan did you use?
DesereeMarch 12, 2014 at 5:55 pm
Kim- thank you! 9 inch :)
DesereeMarch 12, 2014 at 6:02 pm
Kim-thank you! 9 inch :)
Cheryl BaumannJune 21, 2013 at 6:02 am
I made this for St. Patrick’s Day, and now I am requested for Birthdays, and every possible combination of “special occasion” you can name! While definitely not for the faint of heart, I don’t remember when I’ve had something so decadent and wonderful! Thank you so much for sharing this recipe!
HeidiMarch 14, 2013 at 6:45 am
Is it normal to drool when reading recipes? I’m spending time with friends tomorrow night, I think I should bring this. Wow
Monica KazdaMarch 13, 2013 at 4:00 pm
This looks really really yummy!
Cookin CanuckMarch 13, 2013 at 9:20 am
Oh my, does this ever look good! I make Bailey’s brownies for St. Paddy’s Day and they are always a hit.