The Ultimate Baileys Cheesecake
Simple. Creamy. Decadent. This Baileys cheesecake recipe has a thick chocolate cookie crust, a silky Irish cream cheesecake filling and is topped with an indulgent chocolate ganache! Decorate this cheesecake with a delicious coffee whipped cream for an elegant dessert fit for any special occasion!
The Ultimate Baileys Cheesecake is my favourite cheesecake to make over the holidays! It can be prepared in less than 10 minutes, requires no water bath, and turns out perfectly every time! Bailey Irish Cream pairs with cheesecake to create a luxurious dessert that can be dressed up or down depending on your celebration! The options are limitless!
To make Baileys Cheesecake you will need:
Crust:
- Chocolate cookie crumbs
- Granulated and light brown sugar
- unsalted butter
Cheesecake:
- Cream cheese
- Sugar
- Eggs
- Irish cream liquor
Topping:
- Chocolate chips
- Heavy cream
- Sugar
- Vanilla extract
- Espresso powder
Let’s make some Baileys Cheesecake!
Instructions
Preheat oven to 325F (300F convection oven). Gather a 9″ springform pan, set aside.
Chocolate Cookie Crust
In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter.
Pour cookie crumb mixture into your 9″ springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.
Cheesecake
In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy.
Pour cheesecake mixture into prepared springform pan. Place on baking sheet, to collect any leaks during baking. Bake in a oven preheated to 325F for 55-60 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven.
Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4 additional hours.
Chocolate Ganache (optional)
Combine heated cream with chocolate pieces. Let sit for 5 minutes. Stir cream with chocolate until mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream.
Coffee Whipped Cream (optional)
In a medium bowl, combine heavy cream with brown sugar, espresso powder, vanilla, and salt. Whip to a light, airy, whipped cream texture. Set aside.
Assembly
Remove the rim of your springform pan. Place cheesecake on flat surface.
Pour chocolate ganache onto top of cheesecake, spread flat. Allow to cool for 15-20 minutes in the refrigerator or until set.
Decorate cheesecake with pipped coffee whipped cream, as desired!
Cut, serve, and enjoy!
Want more delicious cheesecake?!
Check out my:
- The ULTIMATE Raspberry Cheesecake Brownies
- Black Forest Cheesecake Brownies
- Easy Key Lime Cheesecake Bars
The Ultimate Baileys Cheesecake
Ingredients
Chocolate Cookie Crust
- 2 1/4 cup (320g) Chocolate cookie crumbs or crushed chocolate cookies
- 2 tbsp Granulated Sugar
- 1 tbsp Light Brown Sugar
- 1/2 cup (115g) Unsalted Butter melted
Cheesecake
- 32 oz (900g) Cream Cheese (4 packages) softened, room temperature
- 1 cup (200g) Granulated Sugar
- 4 Eggs large
- 1/2 cup (120ml) Baileys Irish Cream Liquor
Chocolate Ganache
- 1/2 cup (85g) Semi-sweet chocolate chips/chunks
- 1/3 cup (80ml) Heavy Cream/Whipping Cream heated to a boil
Coffee Whipped Cream
- 1 cup (240ml) Heavy Cream/Whipping Cream
- 2 tbsp Brown Sugar
- 1 tsp Instant Espresso Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 325F (300F convection oven). Gather a 9" springform pan, set aside.
Chocolate Cookie Crust
- In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter.
- Pour cookie crumb mixture into your 9" springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.
Cheesecake
- In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
- Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy.
- Pour cheesecake mixture into prepared springform pan. Place springform pan onto baking sheet, to collect any leaks during baking. Bake in a oven preheated to 325F for 55-60 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools).
- Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4 additional hours.
Chocolate Ganache (optional)
- Combine heated cream with chocolate pieces. Let sit for 5 minutes. Stir cream with chocolate until mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream.
Coffee Whipped Cream (optional)
- In a medium bowl, combine heavy cream with brown sugar, espresso powder, and vanilla extract. Whip to a light, airy, whipped cream texture. Set aside.
Assembly
- Remove the rim of your springform pan. Place cheesecake on flat surface.
- Pour chocolate ganache onto top of cheesecake, spread flat. Allow to cool for 15-20 minutes in the refrigerator or until set.
- Decorate cheesecake with pipped coffee whipped cream, as desired!
- Cut, serve, and enjoy!
This cheesecake is the best!!