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When you need a showstopper for a special celebration or a cozy gathering, this Baileys cheesecake always delivers with its creamy texture and irresistible hint of Irish cream. A silky smooth filling sits on a chocolate cookie crust, layered with a glossy chocolate ganache for pure decadence.
This Baileys cheesecake quickly became my go to for holidays because the flavor wows my friends every time and the process never stresses me out.
Ingredients
- OREO cookies for the crust These add deep chocolate flavor and make the base crunchy Look for cookies fresh from a new package for best texture
- Salted butter holds the crust together and balances sweetness Use high quality butter for rich taste
- Full fat cream cheese forms the creamy structure Choose blocks not tubs for the right consistency
- Granulated sugar sweetens and gives a smooth mouthfeel Use fine sugar so it dissolves well
- Large eggs provide structure and richness Room temp eggs help everything mix smoothly
- Full fat sour cream softens and lightens the filling opt for thick and tangy sour cream
- Baileys Irish Cream liqueur the star for signature taste and aroma Pick a fresh bottle for full flavor
- Semi sweet baking chocolate brings deep cocoa richness to the ganache Choose a good quality bar and chop it yourself
- Heavy cream melts chocolate smoothly and gives that luscious glossy topping
- Clear corn syrup optional for extra shine on the ganache Use if you want a bakery like finish
- Whipped cream and dark chocolate shavings for garnish Add fresh just before serving for best look
Step-by-Step Instructions
- Prepare the Pan:
- Lightly spray a 9 inch springform pan with nonstick spray and wrap the outside with two layers of foil snugly up the sides to prevent the water bath from seeping in
- Make the Crust:
- Pulse the OREO cookies in a food processor for about a minute until you get fine uniform crumbs With the processor running slowly drizzle in the melted butter just until the mix clumps together and looks like damp sand Press this firmly and evenly into the bottom of your prepared pan Bake at 350 F for 15 minutes then cool while you work on the filling
- Mix the Filling:
- Reduce the oven temp to 325 F In a stand mixer beat the cream cheese and sugar on medium low for two to three minutes until creamy and no lumps remain Add eggs one by one mixing gently and scraping the bowl after each then add sour cream and blend lightly Drizzle in the Baileys slowly while mixing just until the batter is perfectly smooth but do not overmix since too much air can cause cracks
- Assemble and Bake:
- Pour the batter over the cooled crust smoothing the top Tap the pan gently to release air bubbles Place the pan in a large roasting pan and pour boiling water around it to come about halfway up the sides Bake for 1 hour and 10 to 15 minutes The edges should be set and the center will jiggle just slightly when nudged
- Cool Gradually:
- Turn off the oven crack the door and let the cheesecake cool in there for 1 hour This gentle cooling helps avoid cracks Then take it out and finish cooling on the counter for another hour Chill uncovered until fully cold and set at least 8 hours or overnight
- Make the Ganache:
- Microwave chopped chocolate and heavy cream in a bowl for 1 minute then stir until glossy and smooth Mix in Baileys and corn syrup if using Let it rest a few minutes so it thickens slightly
- Finish and Serve:
- Remove the cheesecake from the pan and set on a serving plate Spread the ganache gently over the top to the edges without letting it drip down the sides Let set for 1 hour at room temp before slicing For an extra special touch top slices with whipped cream and chocolate shavings
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The touch of Baileys in both the cheesecake and ganache is my favorite part It brings a subtle warmth and depth I love remembering the first time my sister insisted on a second slice because she swore it tasted just like classic tiramisu
Storage Tips
Keep the cheesecake covered in the fridge for up to five days Slice only what you need and leave the rest whole to retain freshness If you want to freeze wrap slices tightly in plastic and foil then thaw overnight in the refrigerator before serving The ganache holds up well but garnish with whipped cream after thawing
Ingredient Substitutions
No Baileys on hand Try another Irish cream liqueur or use strong brewed coffee for a mocha style twist If you are out of OREOs go for any crisp chocolate sandwich cookie You can use plain cream cheese but always choose block style for best texture
Serving Suggestions
This cheesecake shines all on its own but you can add berries on the side or serve with a shot of espresso for a true café dessert moment For holidays I sprinkle a little edible gold dust for sparkle A drizzle of caramel over the ganache is another hit in my house
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Cultural Context
Baileys Irish Cream adds a touch of Irish festivity and luxury popular in wintertime drinks and desserts This cheesecake brings the spirit of a Dublin pub dessert tray right to your table blending classic American baking with a hint of Irish warmth
Frequently Asked Questions
- → How do I prevent the cheesecake from cracking?
Baking in a water bath and gradually cooling the cheesecake both help prevent cracks by keeping the texture smooth and moist.
- → Can I substitute another liqueur for Baileys?
Yes, similar cream liqueurs can be used; just keep measurements consistent for best results and adjust flavor to preference.
- → What is the best way to make an OREO crust?
Grind OREO cookies finely, mix with melted butter, and press firmly into the pan before baking to create a crisp base.
- → How long should the cheesecake chill before serving?
Allow at least 8 hours in the refrigerator to ensure proper set and texture before adding the ganache and slicing.
- → Is the corn syrup in the ganache required?
Corn syrup is optional but creates a glossy ganache. You can omit it if you prefer a classic chocolate finish.
- → Can I freeze leftover cheesecake?
Yes, wrap slices well and freeze for up to 2 months. Thaw in the refrigerator before serving for best texture.