Bailey’s Irish Cream Cheesecake


+To preparing chocolate cake:

°(1) full-size plain Oreo cookie, crushed into small crumbs (36 sandwich cookies total)

°8 tablespoons (4 ounces) melted unsalted butter

+To make the Baileys Irish Cheesecake Filling:

°3 pack (24 ounces total) full-fat cream cheese

°1 c full-fat sour cream

°1 c granulated sugar

°3 L eggs + 2 egg yolk

°1 tsp espresso powder

°1/2 c Baileys Irish cream liqueur

+For Baileys Irish Cream Chocolate Ganache:

°12 oz semisweet chocolate, finely chop

°3/4 c heavy cream

°1/4 cup Baileys Irish cream liqueur


To prepare the chocolate cake:

Preheat oven to 350 degrees F. Wrap bottom and sides of a 9-inch spinform pan with heavy-duty aluminum foil. Lightly spray a 9-spring pan with nonstick spray.

In a large bowl, combine the crushed cookie crumbs with the melted butter, mixing well.

Press the mixture into the bottom of the prepared pan - and slightly up the sides.

Bake the crust in a preheated oven for 10 minutes. Remove the crust from the oven and set it aside on a cooling rack until needed.

Reduce the oven temperature to 325 degrees Fahrenheit.

To make the Baileys Irish Cheesecake Filling:

In the body of a high-powered mixer, food processor, and stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat together the softened cream cheese and sour cream until completely smooth. 

Add the sugar and beat until smooth, scraping the sides and bottom of the bowl as needed. Add the eggs and yolks and beat until smooth. Turn off the blender and fold in the espresso powder.

Finally, fold in Baileys Irish Cream Liqueur, and mix until incorporated into the batter.

Pour filling over partially baked crust, and use spatula to smooth surface.

Place the cheesecake tray in a large deep frying pan.

Place the tray in the oven and add an inch of hot water into the pan. This is your water bath.

Bake the cheesecake for 1 hour 15 minutes. Then turn off the oven and let the cheesecake sit undisturbed for 40 minutes inside the oven with the door closed. The cheesecake should still wobble a little.

Remove the cake from the oven, move the knife very gently around the edge of the cake, and let it sit in the pan for another 15 minutes before removing it. Cover the springform mold loosely with plastic wrap and refrigerate for at least 6 hours.

For Baileys Irish Cream Chocolate Ganache:

Add the chopped chocolate to a medium bowl and set aside.

In a small saucepan over medium heat, bring the cream to a simmer. Pour the cream over the chocolate pieces and set aside for 1 minute. Using a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in Baileys Irish Cream.

Set apart at room temperature to need.

Pour the ganache over the cooled cheesecake. Set aside until the ganache softens, about 1 hour.

To serve, cut the cheesecake into slices with a thin, sharp knife, wiping the knife between each piece.

Store refrigerated, tightly covered, for up to 5 days.

Enjoy !