If you’re looking for a dessert that perfectly balances rich chocolate, creamy cheesecake, and the smooth flavor of Baileys Irish Cream, this Baileys Irish Cream Cheesecake is just what you need. Whether you’re preparing it for a special occasion or simply treating yourself, this cheesecake is sure to impress with its luxurious texture and deep, indulgent taste.
Why You’ll Love This Cheesecake
This cheesecake brings together a crunchy chocolate cookie crust, a luscious Baileys-infused filling, and a heavenly whipped topping. The addition of semi-sweet chocolate and the signature Irish cream liqueur gives it a depth of flavor that is truly irresistible.
Ingredients
For the Crust:
- 1 ½ cups (about 150g) chocolate cookie crumbs (such as Oreo crumbs)
- ¼ cup (60g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream, room temperature
- 4 large eggs, room temperature
- ¾ cup (180ml) Baileys Irish Cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- ½ cup (90g) semi-sweet chocolate chips, melted and slightly cooled
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp Baileys Irish Cream
- Chocolate shavings or cocoa powder for garnish
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan.
In a bowl, combine the chocolate cookie crumbs and melted butter. Mix well until fully incorporated. Press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream, Baileys Irish Cream, and vanilla extract. Mix until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl as needed.
Gently mix in the flour and melted chocolate chips until just combined. Be careful not to overmix, as this can affect the texture of the cheesecake.
Pour the filling over the cooled crust, spreading it evenly.
Step 3: Bake the Cheesecake
Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking.
Place the pan in a larger roasting dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool slowly for about an hour.
Remove the cheesecake from the oven and refrigerate for at least 6 hours or overnight to ensure it fully sets.
Step 4: Make the Whipped Topping
Using a hand or stand mixer, whip the heavy cream and powdered sugar until soft peaks form.
Add the Baileys Irish Cream and continue whipping until stiff peaks form.
Pipe or spread the whipped cream over the chilled cheesecake and garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.
Serving & Storage Tips
For the best texture, serve the cheesecake chilled. It pairs beautifully with a cup of coffee or an extra splash of Baileys. Store leftovers in an airtight container in the refrigerator for up to 5 days.
If you’d like to prepare this dessert in advance, you can freeze it (without the whipped topping) for up to two months. Simply thaw overnight in the refrigerator before serving.
Final Thoughts
Baileys Irish Cream Cheesecake is the perfect indulgence for any dessert lover. With its creamy texture, rich chocolate accents, and unmistakable hint of Irish cream, every bite is a taste of pure bliss. Whether you’re making it for a celebration or a cozy night in, this cheesecake is bound to become a favorite. Enjoy!
Frequently Asked Questions
1. Can I make this cheesecake without Baileys Irish Cream? Yes, you can substitute Baileys with heavy cream or milk, though it will alter the flavor. You may also use a non-alcoholic Irish cream alternative.
2. How do I prevent my cheesecake from cracking? To prevent cracks, avoid overmixing the batter, bake the cheesecake in a water bath, and let it cool gradually in the oven before refrigerating.
3. Can I use a different type of crust? Absolutely! You can use a graham cracker crust or even a vanilla wafer crust for a slightly different flavor profile.
4. How long should I refrigerate the cheesecake before serving? For the best results, refrigerate the cheesecake for at least 6 hours, but overnight chilling is ideal for the perfect texture.
5. Can I freeze this cheesecake? Yes! You can freeze it (without the whipped topping) for up to two months. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw in the refrigerator before serving.
