Bailey’s Irish Cream Cheesecake with Chocolate Ganache

Be. Still. My. Heart. Just look at this cheesecake. Just look at how thick the ganache on top is. It’s. just. so. gorgeous. And sinful. And decadent. And in honor of St. Patty’s day the cheesecake itself is loaded with Bailey’s Irish Cream. It doesn’t get much better than this.

When I was texting a friend this week asking her if they were going to come over for a St. Patty’s day dinner, my phone auto-corrected it to St. Party’s day. Fitting.

5 years ago.

Now a days, St. Patty’s day isn’t as much of a going out kind of a holiday for us. Instead we stay at home. Instead of greasy bar food we eat scrumptious colcannon.  Instead of Irish car bombs, we’ll drink a Guinness. And instead of the 2am run to Taco Bell to eat a taco for dessert, we’ll eat this Bailey’s Irish Cream Cheesecake with Chocolate Ganache in our pjs and before 10.

I don’t know about you, but I think our new way of celebrating is much more fun and not to mention way more delicious.

Bailey’s Irish Cream Cheesecake with Chocolate Ganache Recipe

Serves 8 - 10 Prep Time: Cook Time:

Ingredients:

  • 2 cups Oreo cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 3/4 cup Bailey's Irish Cream
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 10 ounces bittersweet chocolate chips

Instructions

1

Preheat oven to 350 degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.

2

Combine cookie crumbs and butter together in a bowl. Press into the bottom of the prepared spring form pan. Bake for 10 minutes. Remove from oven and cool.

3

While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer. Beat in the eggs one at a time, being sure to scrape down the sides after adding each egg. Beat in the Bailey's, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour over cooled crust.

4

Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 45 - 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.

5

Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.

6

Chill cheesecake in the refrigerator overnight.

7

The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan.

8

Bring the heavy cream to a boil in a small sauce pan. Place the chocolate chips in a bowl. Pour the boiling cream over the top of the chocolate chips. Stir until it starts to come together into a smooth chocolate mixture. Allow to set for 2 minutes.

9

Begin pouring the ganache over the cheesecake. Smoothing as necessary.

10

Chill the cheesecake for another hour. Slice and serve.

Notes

Please note that you'll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on. Enjoy!

Leave a Comment

  • Reply
    Ashley
    December 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?

  • Reply
    Nella
    May 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.

    • Reply
      Des @ Life's Ambrosia
      May 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! :)

      • Reply
        Nella
        May 9, 2015 at 10:23 am

        Thank you! I’m gonna try this. Can’t wait to try it.

      • Reply
        Maggy
        July 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?

        • Reply
          Linlal
          April 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!

      • Reply
        Linlal
        April 13, 2017 at 4:09 pm

        WRONG!!
        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.

        • Reply
          Des @ Life's Ambrosia
          April 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.

    • Reply
      Linlal
      April 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 :-(

  • Reply
    Chelsea
    March 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!

    • Reply
      John M
      March 25, 2015 at 11:59 am

      I placed parchment on the bottom. I didn’t grease it. Came out fine.

  • Reply
    david
    February 5, 2015 at 7:37 am

    this looks terrific. I must try it. Thank you!

  • Reply
    nellie
    June 24, 2014 at 11:07 am

    Could I use a ready made cookie crust? Or will the cheesecake get too high? Thanks!

    • Reply
      Deseree
      June 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.

  • Reply
    irishabroad
    March 13, 2014 at 7:30 am

    FFS its not st PATTYs day. Paddy is short for patrick. st patrick. PADDYs day.

    • Reply
      sara
      June 11, 2014 at 11:24 pm

      Chillax! It’s just cheesecake.

  • Reply
    Kim
    March 10, 2014 at 1:06 pm

    This sounds amazing!!! What size spring form pan did you use?

    • Reply
      Deseree
      March 12, 2014 at 5:55 pm

      Kim- thank you! 9 inch :)

    • Reply
      Deseree
      March 12, 2014 at 6:02 pm

      Kim-thank you! 9 inch :)

  • Reply
    Cheryl Baumann
    June 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!

  • Reply
    Heidi
    March 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

  • Reply
    Monica Kazda
    March 13, 2013 at 4:00 pm

    This looks really really yummy!

  • Reply
    Cookin Canuck
    March 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.