When it comes to rich, creamy desserts, cheesecake is number one! Not only does it look great on the dinner table, but it tastes even better! (Especially when you make it from scratch!) If you love cheesecake as much as I do, try this white chocolate raspberry cheesecake, New York cheesecake, or Oreo cheesecake next. You can find my full list of cheesecake recipes here. I have cheesecake bars, mini cheesecakes, and more! It’s dessert heaven!
Bailey’s Irish Cream Cheesecake Recipe
Bailey’s Irish Cream cheesecake is the ultimate dessert for any occasion. Its rich, creamy texture combined with the subtle flavor of Bailey’s Irish Cream creates a heavenly dessert that’s hard to resist. This cheesecake is perfect for St. Patrick’s Day, birthdays, or any celebration that calls for a decadent and delicious dessert. Whether you’re a fan of cheesecake or Bailey’s Irish Cream, this dessert is sure to leave you craving for more! I took one bite and felt like I could eat the entire cheesecake. It’s just so good! If you’re a cheesecake lover, then you need to make this Baileys cheesecake. Whether you’re an experienced baker or a novice, this cheesecake recipe is foolproof. So, grab your apron and head to the kitchen to whip up this creamy dessert. Your taste buds will thank you for it! It’s rich, creamy, chocolatey goodness!
Ingredients You’ll Need
Crust
Oreo Cookies: These chocolatey cookies add a delightful texture and flavor to the crust. Their creamy filling also helps bind the crust together, making it easier to cut and serve.Unsalted Butter: Melted butter is the glue that holds the Oreo crust together. It’s essential for creating a crust that’s firm enough to support the creamy filling!
Cheesecake Filling
Cream Cheese: Cream cheese is the star of the show in any cheesecake recipe, and this one is no exception! Its smooth and creamy texture is the perfect canvas for the Bailey’s Irish Cream and cocoa flavors to shine through.Sour Cream: Adds moisture to the filling and also adds a slight tangy flavor. It’s great for balancing out the sweetness of the Baileys cheesecake!Cocoa Powder: For the perfect rich, chocolatey flavor.Granulated Sugar: Adds sweetness to the filling.Large Eggs: Bind all of the ingredients together and give the cheesecake structure.Bailey’s Irish Cream Liqueur: A key ingredient for this cheesecake. It’s nice and creamy and also gives the filling a subtle coffee and whiskey flavor.
Ganache
Semi-Sweet Chocolate: This acts as the base of the ganache topping. It adds an extra layer of chocolatey goodness without being too sweet.Heavy Cream: Adjusts the consistency of the ganache and also makes it nice and creamy.Bailey’s Irish Cream Liqueur: A splash for extra flavor!Fresh Whipped Cream: The best way to top off any homemade cheesecake.
How to Make Baileys Cheesecake
Making homemade Baileys cheesecake doesn’t have to be intimidating! I’ve broken it up into a few simple sections for you. Trust me, once you start making cheesecake from scratch, you’ll never go back to store-bought. This Bailey’s Irish Cream cheesecake will make you a believer!
Prepare Cheesecake
Bake
Ganache
Room Temperature Ingredients: Using room temperature ingredients will help you achieve a smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. Scrape Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. Use Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a waterbath, but prevents any water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go all the way up each side of the pan.Let Cheesecake Cool: Letting your Baileys cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down.
In the Refrigerator: Store in the fridge in an airtight container or covered with plastic wrap for up to 5 days.
Chocolate Brownie Cheesecake
2 hrs 30 mins
Tiramisu Cheesecake
8 hrs
Churro Cheesecake
50 mins
Caramel Apple Cheesecake
9 hrs
