Once a year I make this Bailey’s Irish Cream Cheesecake and it disappears off the dessert table in minutes!
Cheesecake made with a chocolate cookie crust and a creamy filling flavored with Bailey’s Irish Cream. And just to top it off, a homemade chocolate ganache, also flavored with Bailey’s gets drizzled on top!
It sounds so delicious, you may be wondering why I only make it once a year. I traditionally make this as part of our traditional St. Patrick’s Day celebration, and on this day only.
That is because this cheesecake is so good that I have a hard time eating just one piece. And just like all cheesecake recipes, it is so rich and delicious that I would have a hard time with self-control. And as we all know, that would be dangerous to the waistline!
Bailey’s Irish Cream Cheesecake
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
INGREDIENTS
Crust
- Chocolate cream filled cookies
- Unsalted butter, melted
Baileys Cheesecake Filling
- Cream cheese blocks, room temperature
- Granulated sugar
- Cocoa powder
- Cornstarch
- Sour cream
- Large eggs
- Baileys Irish Cream Liqueur
Baileys Irish Cream Chocolate Ganache
- Semi-sweet chocolate chips or chunks
- Heavy cream
- Baileys Irish Cream Liqueur
Serving Ingredients (Optional)
- Whipped Topping
- Shaved Chocolate
INSTRUCTIONS
Before you even begin to make your Bailey’s Irish Cream Cheesecake, you must set the cream cheese blocks out so that they warm to room temperature. You can not, and I repeat, can not make this recipe with cream cheese that is still chilled from being in the refrigerator.
If you take the cream cheese directly out of the refrigerator, it will take approximately 1 hour for it to soften to room temperature. Although there are other ways to soften cream cheese quicker, for this recipe I suggest the old fashioned method of setting it on the counter.
This will then produce a creamier filling without any risk of clumps of cream cheese scattered throughout your cheesecake. Once the cream cheese is softened, proceed with the recipe as instructed.
Start by preheating the oven and wrapping the entire outside of a 9-inch springform pan in 2-3 layers of aluminum foil. This will help prevent water from seeping into the springform pan during the baking process.
Optional step: line the inside of the springform pan with parchment paper and spray with non-stick cooking spray.
Prepare the Crust
Now that the pan is ready, it is time to prepare the chocolate cookie crust. Place the chocolate cookies, cream filling and all, in a food processor and pulse until they become fine crumbs.
However, if you don’t have a large enough food processor, place the cookies in a large resealable plastic bag, seal and crush with a rolling pin. Or take out your frustrations and pound the cookies with your fists. Whatever works.
Once the cookies are made into crumbs, mix with the melted butter until well combined. Then press the mixture into the bottom and slightly up the sides of the prepared springform pan.
Place the crust in the oven and bake for 10 minutes. Once it is finished baking, remove the pan from the oven and let it cool completely.
Filling Instructions
In a large mixing bowl, beat the cream cheese until soft and smooth. Then beat in the sugar until the mixture is light and fluffy, approximately 3-4 minutes.
Be patient here. This is the base of your recipe and the mixture needs to be light and fluffy.
Reduce the speed of the mixer to slow and add in the cocoa powder and cornstarch. Add the sour cream and beat until well incorporated.
Scrape down the sides of the bowl and add the eggs, one at a time and beat just until incorporated. You don’t want to over mix the eggs or your cheesecake will turn out lumpy.
Turn the mixer off and using a large silicone spatula, fold in the Baileys Irish Cream to finish off your cheesecake filling. Then pour the cheesecake batter on top of the cooled chocolate crust and smooth out the top so that it is even.
Cooking Instructions
Place the foiled wrapped springform pan in the center of a large roasting pan. Then pour 3/4 inch of hot water into the roasting pan so that it surrounds the springform pan.
Carefully transfer the roasting pan to the oven and bake for 55-65 minutes. You will know when the cheesecake is done when the top is set, but the dime size center of the cheesecake still has a slight jiggle to it.
When it is ready, remove the roasting pan from the oven and let the cheesecake cool to room temperature while still sitting in the water bath.
Carefully remove the cheesecake pan from the water bath, keeping the bottom foil layers attached. Then cover the top lightly with foil, and place in the refrigerator to chill for at least 4 hours, but preferably 8 hours before serving.
Bailey’s Chocolate Ganache Instructions
Place the chocolate in a medium glass bowl. Set aside. Then place the cream in a small saucepan placed over medium heat.
Heat until the cream comes to a constant, low simmer. Do not let it come to a boil. If it does so, please discard and start over as the taste of the cream will be altered.
Remove the simmering cream from the heat and pour over the chocolate that is in the glass bowl. Let it sit for 2 minutes, then whisk until smooth.
If the chocolate is not smooth, place the bowl in the microwave to melt the chocolate completely in 15 second increments. Then stir in the Bailey’s Irish Cream and whisk the cheesecake topping until well incorporated.
*Because the Bailey’s in the ganache topping is not cooked, it will still contain alcohol. Therefore, serve only to those individuals age 21 and over.
Serving Instructions
Remove the cheesecake from the refrigerator and remove the foil cover. Then run a knife around the inside edge of the springform pan to loosen the cheesecake from the sides.
Remove the bottom layers of foil and slowly unclamp the springform pan to release the cheesecake. Using a sharp knife, cleaning it off between cuts, slice the cheesecake into 8 slices.
Then drizzle the Bailey’s Irish Cream Ganache over the cheesecake for those who are of age, and top with whipped cream and shaved chocolate if desired.
*If you have any leftover Bailey’s Irish Cream, be sure to make these delicious Guinness cupcakes, topped with a homemade Bailey’s frosting!
Enjoy! Mary
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Bailey's Irish Cream Cheesecake Recipe
Mouth-watering cheesecake made with a creamy filling flavored with Bailey's Irish Cream liqueur and placed on a chocolate crust. Drizzle an easy to make chocolate ganache on top and you have the perfect dessert for St. Patrick's Day, or any occasion!
Ingredients
- 30 chocolate creme filled cookies
- 5 tablespoons unsalted butter, melted
Baileys Cheesecake Filling
- 24 oz cream cheese bricks, room temperature
- 1 and 1/4 cups granulated sugar
- 2 teaspoons cocoa powder
- 1 tablespoon cornstarch
- 3/4 cup sour cream
- 3 large eggs
- 1/2 cup Baileys Irish Cream Liqueur
Baileys Irish Cream Chocolate Ganache
- 6 oz semi-sweet chocolate chips or chunks
- 1/2 cup heavy cream
- 1-2 tablespoons Baileys Irish Cream Liqueur
Instructions
Preheat the oven to 350°F (175°C). Wrap the entire outside of a 9-inch springform pan in 2-3 layers of aluminum foil, set aside. Optional: line the inside of the pan with parchment paper and spray with non-stick cooking spray.
- Prepare the Crust: Place the chocolate cookies in a food processor and pulse until they become fine crumbs or place in a large resealable plastic bag, seal and crush with a rolling pin. Mix the cookie crumbs with the melted butter until well combined. Then press the mixture into the bottom and slightly up the sides of the prepared springform pan. Bake the crust in the preheated oven for 10 minutes.
- Filling Instructions: Beat the cream cheese until soft, then beat in the sugar until the mixture is light and fluffy, approximately 3-4 minutes. On slow speed add in the cocoa powder and cornstarch. Add the sour cream and beat until well incorporated. Scrape down the sides of the bowl and add the eggs, one at a time and beat until well mixed. Using a large silicone spatula, fold in the Baileys Cream.
- Pour the cheesecake batter on top of the crust and smooth to even.
- Place the foiled wrapped springform pan in the center of a large roasting pan.
- Pour 3/4 inch of hot water into the roasting pan so that it surrounds the springform pan.
- Carefully transfer the pan to the oven and bake for 55-65 minutes, or until the top is set, but the dime size cheesecake center still has a slight jiggle to it.
- Remove the roasting pan from the oven and let the cheesecake cool to room temperature while still sitting in the water bath.
- Carefully remove the cheesecake pan from the water bath, cover lightly with foil, and place in the refrigerator to chill for at least 4 hours, but preferably 8 hours before serving.
Bailey's Chocolate Ganache Instructions
- Place the chocolate in a medium glass bowl. Place the cream in a small saucepan placed over medium heat. Heat until the cream comes to a constant simmer. Remove the cream from the heat and pour over the chocolate. Let it sit for 2 minutes, then whisk until smooth. Stir in the Bailey's Irish Cream and whisk until well incorporated. If needed, place the bowl in the microwave to melt the chocolate completely in 15 second increments.
Serving Instructions
- Remove the cheesecake from the refrigerator and run a knife around the inside edge of the springform pan to loosen. Remove the foil and slowly unclamp the springform pan to release the cheesecake.
- Using a sharp knife, cleaning it off between cuts, slice the cheesecake into 8 slices. Then drizzle the ganache over the cake, and serve with whipped cream, and shaved chocolate if desired.
Notes
The Bailey's Ganache will have residual alcohol contained within the alcohol because it is not baked. Serve to those who are of legal drinking age.
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 857Total Fat: 63gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 210mgSodium: 343mgCarbohydrates: 54gFiber: 2gSugar: 46gProtein: 12g