This extra decadent Bailey’s Irish Cream Cheesecake is the perfect grown-up dessert. Smooth and creamy with a delicious Irish cream flavor – make it for your dinner party and wow your guests. Any coffee type of dessert gets an A+ in my book. And this dessert is no different.
If you’re looking for a dessert that’s indulgent, over the top, and perfectly rich – then look no further. This Bailey’s Irish Cream Cheesecake features a crunchy Oreo cookie crust, velvety smooth texture, delicious Baileys flavor, and chocolate ganache on top. It’s rich without being too sweet, has the perfect cheesecake texture, and while you can taste the Baileys – it isn’t overpowering.
You’ll only need a small slice – but you’ll definitely want a bigger one. And your guests will too!
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Bailey’s Irish Cream Cheesecake
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes1
hour5
minutesIngredients
2 cups 2 Oreo Cookie crumbs
5 tbsp 5 unsalted butter, melted
3 (8 oz) pkgs 3 cream cheese, softened
1 cup 1 granulated sugar
3 3 eggs
3/4 cup 3/4 Bailey’s Irish Cream
1/2 cup 1/2 sour cream
1 tsp 1 vanilla extract
1 cup 1 heavy cream
10 oz 10 bittersweet chocolate chips
Directions
- Preheat oven to 350°F. 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.
- 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.
- 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.
- 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.
- 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.
- Chill cheesecake in the refrigerator overnight.
- The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan.
- 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.
- Begin pouring the ganache over the cheesecake. Smoothing as necessary. 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!
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