Baileys Irish Cream Cheesecake

Slice of Irish cream cheesecake topped with chocolate ganache, chocolate whipped cream, and chocolate-covered candies.

Baileys Irish Cream Cheesecake

This Irish Cream Cheesecake has a smooth, creamy filling flavored with Irish cream liqueur, a chocolate cookie crust, and a rich chocolate ganache topping. It’s a great make-ahead dessert for holidays, celebrations, or anytime you want something extra special.

Course Desserts

Cuisine American

Keyword Baileys Irish Cream Cheesecake, Cheesecake, irish cream cheesecake

Prep Time 30

Cook Time 1 45

Chilling Time 1 2

Total Time 1 4 15

Servings slices

Calories 308kcal

Author Katie Cooksey

Ingredients

For the Chocolate Cookie Crust

7 oz chocolate cookies (200 g), crushed
5 tbsp unsalted butter (70 g), melted

For the Irish Cream Cheesecake

21 oz full-fat cream cheese (600 g), firm
1 cup + 1tbsp granulated white sugar (220g)
3 large eggs
9⅓ cups + 1 tbsp heavy cream (100 ml)
1/2 cup Irish cream liqueur (120 ml), such as Baileys
1/4 cup cornstarch (30 g)

For the Chocolate Ganache

1/2 cup (scant) heavy cream (100 ml)
3 oz semi-sweet chocolate (85 g), finely chopped

Instructions

Prepare the Chocolate Cookie Crust

Preheat oven to 250°F (120°C).
Crush the chocolate cookies into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin.
Combine the cookie crumbs and melted butter until the mixture resembles wet sand.
Test the mixture by squeezing a small amount firmly in your hand. It should hold together when released. If it crumbles apart, mix in a little more melted butter.
Transfer the mixture to a cake pan or springform pan. Press firmly and evenly into the bottom using a flat-bottomed glass, spatula, or similar utensil.
Set aside.

Prepare the Cheesecake Filling

Place the cream cheese in a large bowl. Mix for just a few seconds with a hand mixer or spatula until slightly smoother.
Add the sugar and mix until well combined and smooth.
Add the eggs one at a time, gently mixing after each addition. Avoid overmixing to prevent adding too much air to the batter.*
Add the heavy cream and Irish cream one at a time, gently mixing with a spatula until smooth and creamy.
Sift the cornstarch directly into the cheesecake mixture. Gently fold until completely incorporated and no dry spots remain.

Prepare the Water Bath

Pour the cheesecake batter over the prepared chocolate cookie crust and smooth the surface.
Place the cake pan inside a large, deep baking dish.
Carefully pour warm water into the baking dish until it reaches approximately halfway up the sides of the cheesecake pan.
Cover the cheesecake with an oven-safe silicone baking mat or aluminum foil.*

Bake the Cheesecake

Carefully transfer the cheesecake to the preheated 250°F (120°C) oven.
Bake for 1 1/2 to 1 3/4 hours (90–105 minutes).
Check for doneness by gently shaking the pan. The cheesecake should move as a whole with a soft, controlled jiggle, similar to flan or gelatin.
The center should still have some movement but should not look liquid. Avoid baking until completely firm, as the cheesecake will continue to set as it cools and chills.

Cool and Chill

Remove the cheesecake from the water bath and let it cool at room temperature for about 1 hour.
Once cooled, cover and refrigerate for at least 8 hours, preferably overnight or up to 24 hours.*

Make the Chocolate Ganache

Finely chop the semi-sweet chocolate and place it in a large heatproof bowl.
Heat the heavy cream in a small saucepan over low heat, stirring occasionally, until it comes to a full boil.
Immediately pour the hot cream over the chopped chocolate and let it sit for 1–2 minutes. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
Let the ganache cool for 2–3 minutes, until still warm and pourable but no longer very hot.
Pour the ganache over the fully chilled cheesecake, gently spreading it toward the edges as needed.
Refrigerate for about 20 minutes, or until the ganache is set.

Decorate and Serve

Once the ganache has set, decorate the cheesecake with chocolate whipped cream and chocolate-covered peanuts or chocolate candies, as desired.
Keep refrigerated until ready to serve.
Slice and serve chilled.

Notes

*Crack each egg into a small separate bowl before adding it to the cheesecake mixture. This way, if an egg is spoiled or contains a shell fragment, it won't ruin the entire batter.

*The water bath creates gentle, even heat and adds moisture to the oven, helping the cheesecake bake evenly with a smooth, creamy texture while preventing the edges from overcooking.

*For the best texture and cleanest slices, chill the cheesecake for a full 24 hours before decorating and serving. This gives it plenty of time to fully set and allows the flavors to develop.

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