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.