Tasty Baileys Cheesecake Recipes

This is the kind of cheesecake that makes adults whisper “oh wow” and kids stare like it’s a magic trick. Baileys Irish Cream baked into an ultra-silky cheesecake with a chocolate cookie crust and a glossy chocolate ganache situation on top—like a coffee date and dessert decided to make it official. It’s special without being fussy, rich without being heavy, and honestly? It tastes like winter holidays, date night, and your birthday all collapsed into one forkful.

My husband calls this “the one with the good crust,” which is adorable because he’s 100% here for the Baileys and he knows it. The first time I baked it, I pulled it out a smidge early (panic!), convinced it was ruined. We chilled it anyway, sliced it cold, and the center had that perfect gentle wobble—like a full redemption arc. Now it’s our bring-to-everything dessert: cozy dinners, potlucks, neighbor bribery, you name it. It’s the only cheesecake that disappears before I can take a clean photo… so I learned to take the photo first and slice second. Growth.

Why You’ll Love This Tasty Baileys Cheesecake Recipes

– It’s creamy-dreamy with a little Irish-cream warmth that makes you feel impossibly fancy (even if you’re in pajamas).
– Chocolate cookie crust + Baileys + ganache = dessert math that just works.
– Make-ahead magic. You have to chill it anyway, so future-you gets to be the hero.
– It’s forgiving. A tiny crack? Cover it with ganache and act like you planned it. Because you did. Obviously.
– Cuts clean, serves a crowd, and makes you that person—the one everyone asks for “that cheesecake.”

How to Make It

Okay, breathe. Cheesecake sounds dramatic but it’s basically a stir-and-bake situation with a spa bath. Grab a 9-inch springform pan and wrap the outside with a couple layers of heavy-duty foil so water can’t sneak in. I also throw a parchment circle on the bottom because I like clean slices and I’m picky like that.

Crust first: 2 cups chocolate cookie crumbs (Oreos are fine; I don’t even scrape the filling, just slightly reduce the butter), 6 tablespoons melted butter, pinch of salt, and 1–2 tablespoons sugar if you like it sweeter. Press into the pan and up the sides, bake 10 minutes at 325°F, and let it cool while you mix the filling.

Filling is easy if everything’s room temp: 24 ounces cream cheese gets whipped smooth, then sugar (about 3/4 cup), 1 tablespoon cornstarch, 1/2 cup sour cream, 1/2 cup heavy cream, 1/2 cup Baileys, 1 teaspoon vanilla, and a tiny hit of espresso powder if you’re into that mocha vibe. Eggs go in last, one at a time, low speed—no overbeating unless you like cracks (you don’t).

Set the pan in a big roasting pan, pour in the batter, and add hot water to the roasting pan so it comes halfway up the springform—hello, gentle water bath. Bake at 325°F about 60–70 minutes until the edges are set and the center still shimmies like Jell-O at a kid’s party. Turn off the oven, crack the door, and let it sit for an hour. Then chill it, uncovered, until cold, and preferably overnight because that’s when the magic happens.

Ganache on top? Heat 1/2 cup cream till steamy, stir in 1 tablespoon Baileys, pour over 4 ounces chopped chocolate, wait 3 minutes, whisk smooth, and spread it on your chilled cheesecake. Chill again 20 minutes to set. Slice with a hot knife. Flex casually.

Ingredient Notes

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– Cream cheese: Full-fat, room temp. Cold blocks = lumps and tears. I leave mine out for an hour.
– Baileys Irish Cream: The star. 1/2 cup is boozy-but-balanced. Push to 2/3 cup only if you add that cornstarch for insurance.
– Chocolate cookie crumbs: Oreo crumbs or chocolate wafer crumbs. If you keep the Oreo filling, drop the butter to 5 tbsp.
– Butter: Melted, salted or unsalted. Salted brings a nice salty-sweet crust moment.
– Sugar: I use 3/4 cup granulated in the filling. You can swap part with brown sugar for a toffee vibe.
– Eggs: Three large, room temp. Beat on low and stop as soon as they’re mixed in—overmixing invites cracks.
– Sour cream + heavy cream: Duo for tang and silk. Don’t skip unless you like dense cheesecake (no judgment).
– Cornstarch (or flour): Just 1 tablespoon helps set the custard without turning it cakey.
– Espresso powder: Optional, 1/2–1 teaspoon. Doesn’t make it coffee-flavored—just deepens everything.
– Vanilla: A teaspoon, because why not.
– Chocolate + cream (for ganache): Semi-sweet or dark; 1:1 by weight is glossy and sliceable.

Recipe Steps

1. Preheat oven to 325°F and wrap a 9-inch springform pan tightly in heavy-duty foil; line the bottom with parchment.
2. Mix crust (2 cups chocolate crumbs, 6 tbsp melted butter, pinch salt, 1–2 tbsp sugar), press into pan, and bake 10 minutes; cool.
3. Beat 24 oz cream cheese until smooth, then add 3/4 cup sugar and 1 tbsp cornstarch; mix in 1/2 cup sour cream, 1/2 cup heavy cream, 1/2 cup Baileys, 1 tsp vanilla, and optional espresso powder.
4. Add 3 eggs one at a time on low, just until combined; pour batter over crust.
5. Set pan in a roasting pan, pour in hot water halfway up the sides, and bake 60–70 minutes until edges are set and center wobbles.
6. Turn off oven, crack door 1 hour; chill cheesecake at least 6 hours (overnight best), top with Baileys ganache, then slice with a hot knife.

What to Serve It With

– A shot of espresso or a cappuccino if you want the coffeehouse fantasy.
– Fresh berries (raspberries love Baileys).
– Flaky salt on the ganache—tiny pinch, big payoff.
– Whipped cream spiked with a teaspoon of Baileys, because we’re consistent like that.

Tips & Mistakes

– Room temp everything. Cold cream cheese = lumpy batter = tears later.
– Don’t overbeat after the eggs go in. Air is the enemy of smooth tops.
– The jiggle test is your friend. If the center sloshes, it needs time; if it’s stiff, it’s overbaked.
– Water bath paranoia? Use a roasting pan and really tight foil, or bake the cheesecake on the middle rack with a separate pan of hot water on the lower rack.
– Knife trick: Dip in hot water, wipe, slice. Every time. Yes, it’s extra. Yes, it works.
– Tiny crack? Ganache. Big crack? More ganache.

Storage Tips

Cover and chill up to 4–5 days. It slices like a dream straight from the fridge and makes a suspiciously acceptable breakfast with coffee. Freeze slices (no toppings) tightly wrapped up to 2 months; thaw in the fridge overnight and re-gloss with fresh ganache or whipped cream.

Variations and Substitutions

– No-bake route: Swap the baked filling for a whipped cream cheese + condensed milk + Baileys situation with gelatin to set. Different vibe, still fun.
– Mini cheesecakes: Press crust into a lined muffin tin, bake 5 minutes, fill, then bake 18–22 minutes. Chill well.
– Caramel swirl: Dollop salted caramel on the batter and swirl before baking. No notes, pure joy.
– Mocha: Add 2 teaspoons espresso powder and top with chocolate-covered espresso beans.
– Gluten-free: Use certified GF chocolate cookie crumbs or almond meal + cocoa for the crust.
– Alcohol-free: Use Irish cream coffee creamer or 1–2 teaspoons Irish cream flavoring with extra cream to make up the liquid.
– Less sweet: Drop filling sugar to 2/3 cup; for crust, swap white sugar for coconut sugar. Honey ↔ sugar works in the ganache or whipped cream, but I don’t recommend honey in the baked filling (too much moisture).

Frequently Asked Questions

Tasty Baileys Cheesecake Recipes

This ultra-creamy Baileys cheesecake pairs a chocolate cookie crust with a silky Irish cream filling and a glossy chocolate-Baileys ganache. Perfect for celebrations or an indulgent make-ahead dessert.

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup chocolate wafer cookie crumbs finely crushed
• ▢ 0.25 cup granulated sugar
• ▢ 0.5 cup unsalted butter melted
• ▢ 32 oz cream cheese softened to room temperature
• ▢ 1 cup granulated sugar
• ▢ 0.75 cup sour cream room temperature
• ▢ 0.75 cup Baileys Irish Cream
• ▢ 0.25 cup heavy cream
• ▢ 3 tbsp all-purpose flour or cornstarch
• ▢ 2 tsp vanilla extract
• ▢ 0.25 tsp kosher salt
• ▢ 3 large eggs room temperature
• ▢ 1 cup semisweet chocolate chips
• ▢ 0.5 cup heavy cream for ganache
• ▢ 2 tbsp Baileys Irish Cream for ganache
• ▢ 1 tbsp unsalted butter room temperature, for ganache
• ▢ 0.5 cup whipped cream for garnish
• ▢ 1 oz chocolate shavings for garnish

Instructions

Preparation Steps

• Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2 to 3 layers of heavy-duty foil to prepare for a water bath.
• Make the crust: In a bowl, mix chocolate cookie crumbs and 0.25 cup sugar, then stir in melted butter until the mixture resembles wet sand.
• Press the crust firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.
• Beat cream cheese and 1.0 cup sugar on medium speed until smooth and fluffy, about 2 minutes, scraping the bowl as needed.
• Beat in flour, then mix in sour cream, 0.75 cup Baileys, 0.25 cup heavy cream, vanilla, and salt until smooth.
• Add eggs one at a time on low speed, mixing just until combined after each to avoid incorporating excess air.
• Pour the filling over the baked crust. Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Remove from the water bath, discard foil, and cool to room temperature. Chill uncovered until cold, then cover and chill at least 6 hours or overnight.
• Make the ganache: Heat 0.5 cup heavy cream until just simmering. Pour over chocolate chips, let stand 2 minutes, add 2.0 tbsp Baileys and 1.0 tbsp butter, then stir until smooth and glossy.
• Pour the slightly cooled ganache over the chilled cheesecake, letting it drip over the edges. Chill 20 minutes to set.
• Garnish with whipped cream and chocolate shavings. Slice with a hot, dry knife for clean cuts and serve.

Notes

For the smoothest texture, ensure all dairy ingredients are room temperature before mixing. Avoid overmixing once eggs are added to prevent cracks. If you prefer no water bath, bake at 300°F for a bit longer and expect minor cracking—cover with ganache to hide imperfections.