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Baileys Irish Cream Cheesecake

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This creamy Baileys Irish Cream Cheesecake features a rich chocolate cookie crust, velvety Baileys-infused filling, and a cloud of whipped cream topped with chocolate shavings. It’s an easy, showstopping dessert perfect for holidays, celebrations, or indulgent nights in.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (Oreo or similar, cream removed)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 24 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup Baileys Irish Cream
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or curls (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a medium bowl, mix chocolate cookie crumbs, melted butter, granulated sugar, and a pinch of salt until the texture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Add granulated sugar and mix until combined, scraping down the sides as needed.
  4. Beat in eggs one at a time, mixing well after each addition. Do not overmix.
  5. Add Baileys Irish Cream, sour cream, vanilla extract, flour, and espresso powder (if using). Mix on low until silky and uniform.
  6. Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles; pop any visible bubbles with a toothpick.
  7. Wrap the pan in two layers of foil and place in a large roasting pan. Pour 1 inch of hot water into the roasting pan for a water bath. Bake for 55-65 minutes, until edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  9. Remove from oven, cool to room temperature, then chill in the fridge (uncovered) for at least 4 hours or overnight.
  10. Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over the chilled cheesecake. Garnish with chocolate shavings.
  11. Run a butter knife around the edge before unclasping the pan. Slice with a hot, clean knife for neat edges. Serve chilled.

Notes

For best results, use room temperature ingredients and a water bath to prevent cracks. Chill overnight for optimal flavor and texture. If cracks occur, cover with whipped cream and chocolate shavings. Easily adapt for gluten-free or dairy-free diets with ingredient swaps. Slice with a hot, clean knife for perfect edges.

Nutrition

Keywords: Baileys cheesecake, Irish cream dessert, creamy cheesecake, chocolate crust, holiday dessert, easy cheesecake, St. Patrick's Day, potluck dessert, family gathering, showstopper dessert

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