Baileys Irish Cream Cheesecake
This rich and creamy New York-style Baileys Irish Cream cheesecake features a buttery Oreo cookie crust, a silky smooth cream cheese filling with real Irish cream, and a glossy Baileys chocolate ganache that makes every bite unforgettable. Baked to perfection using the water bath method, it delivers a crack-free, professional-quality dessert that's ideal for St. Patrick's Day or any special occasion.
Equipment
- 9-inch springform pan - Essential for clean release and prevents water from seeping in
- Heavy-duty aluminum foil - For waterproof barrier around springform pan
- Large roasting pan - For the water bath
- Stand mixer or hand mixer - Essential for beating cream cheese to a silky consistency
- Large mixing bowl
- Medium saucepan - For heating cream for ganache
- Kitchen scale - For accurate ingredient measurements
- Food processor - For making Oreo crumbs (alternatively use a zip-lock bag and rolling pin)
- Rubber spatula
- Offset spatula - For spreading ganache evenly
- Wire cooling rack
- Instant-read thermometer - Optional but helpful for checking internal temperature
Ingredients
- 24 Oreo cookies - about 2 cups or 230g of crumbs, with filling included
- 5 tbsp unsalted butter - 70g, melted
For the Baileys Cheesecake Filling
- 32 oz full-fat cream cheese - 900g, four 8 oz blocks, room temperature
- 1 cup granulated sugar - 200g
- 1 cup full-fat sour cream - 240g, room temperature
- 1/2 cup Baileys Irish Cream - 120ml
- 3 large eggs - room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp fine salt
For the Baileys Chocolate Ganache
- 6 oz semi-sweet chocolate - 170g, finely chopped
- 1/2 cup heavy cream - 120ml
- 2 tbsp Baileys Irish Cream
For the Baileys Whipped Cream (Optional)
- 1 cup heavy whipping cream - 240ml, cold
- 2 tbsp powdered sugar
- 2 tbsp Baileys Irish Cream
Instructions
- Preheat oven to 325°F (163°C). Wrap outside of 9-inch springform pan in two layers of heavy-duty foil for water bath. Grease pan and line bottom with parchment paper.
- Pulse Oreo cookies in food processor until fine crumbs. Combine with melted butter until moistened. Press firmly into bottom and 1 inch up sides of prepared pan. Bake for 10 minutes, then cool.
- Beat cream cheese on low-medium speed until completely smooth, about 2-3 minutes. Add sugar and beat for another 2 minutes until fully incorporated, scraping bowl frequently.
- Add sour cream and mix on low until just combined. Pour in Baileys, vanilla, and salt, mixing until incorporated. Add eggs one at a time on lowest speed, mixing just until no streaks remain.
- Pour filling over cooled crust. Place springform pan in roasting pan and add hot water to reach 1 inch up sides. Bake 60-75 minutes until edges are set and center still has a gentle wobble.
- Turn off oven and crack door open 1-2 inches. Leave cheesecake inside for 1 hour. Remove from water bath, peel off foil, and run a knife around edges. Cool completely on wire rack, then refrigerate overnight.
- Place chopped chocolate in heatproof bowl. Heat cream until simmering, pour over chocolate, and let sit 2 minutes. Add Baileys and stir until smooth and glossy. Cool 5-10 minutes to thicken.
- Remove cheesecake from pan. Pour ganache over center and spread to edges. If desired, pipe Baileys whipped cream rosettes around border. Return to refrigerator for 30 minutes to set before serving.
Notes
- Room temperature ingredients are essential: Take cream cheese, sour cream, and eggs out of the refrigerator at least 1-2 hours before baking for a lump-free filling.
- Do not overmix after adding eggs: Mix on the lowest speed and stop as soon as the eggs are incorporated to prevent cracks from excess air.
- Use full-fat cream cheese only: Low-fat or whipped cream cheese alters the texture and prevents proper setting.
- Water bath is critical: It moderates oven temperature and prevents the edges from cooking faster than the center, which causes cracking.
- Cool in the oven with the door cracked: Rapid temperature changes are the enemy of a smooth cheesecake top. Let it rest in the turned-off oven for a full hour.
- Chill overnight for best results: The cheesecake becomes firmer, easier to slice, and more flavorful after a full night in the refrigerator.
- To slice cleanly: Run a sharp knife under hot water, wipe it dry, then cut. Repeat between each slice for pristine cuts.
- Variation options: Try salted caramel topping instead of ganache, use Chocolate Baileys for a deeper chocolate flavor, or add espresso powder for a coffee kick.
- Storage: Store covered in the refrigerator for up to 5 days. Freeze without whipped cream for up to 2 months; thaw overnight in the fridge.