Baileys Cheesecake

Three decadent layers of Oreo cookie crust, Irish cream cheesecake, and a rich chocolate ganache come together to make this Baileys cheesecake.

Why this recipe works

Smooth and creamy cheesecake infused with Irish cream sits atop a crumbly Oreo cookie crust in this Baileys cheesecake recipe. Round it out with a silky ganache on top to really inch it over the edge towards maximum indulgence!

Bailey’s Irish cream adds incredible flavor to this cheesecake without being overpowering. Its flavor profile is great for adding to fudge or classic cocktails such as a frozen mudslide – but just wait until you try it in a cheesecake. You’ll probably want to make it for every special occasion going forward.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – This cookie crust is quite thick. You can reduce the cookie crust recipe (30 cookies and 4 tablespoons butter) if you would prefer a thinner crust, or opt for a premade Oreo crust from the store. Leave the Oreo filling intact when blitzing the cookies into crumbs, it helps add moisture to the crust.

FILLING – Using room temperature ingredients (cream cheese, sour cream, eggs) will help create a smooth, lump-free cheesecake. Remove your ingredients from the refrigerator 30-35 minutes before beginning. It’s helpful to slice the cream cheese into cubes and allow them to rest on the counter to bring them to room temperature.

GANACHE – The ganache is made with semi-sweet chocolate chips and heavy whipping cream, it doesn’t get easier than that. If you aren’t big on chocolate, you can omit the ganache topping or try drizzling it on instead.

How to Make Baileys Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grease a 9” springform pan and line the bottom with parchment paper. Set aside.
2. Preheat the oven to 325°F.
3. In the bowl of a food processor, pulse Oreo cookies until fine crumbs form.
   
   TIP – You can also crush the cookies in a ziploc bag using a mallet or rolling pin.
   
   
4. Stir or pulse in melted butter until evenly combined.
5. Press cookie crumb mixture into the bottom and at least halfway up the sides of the springform pan. This will make a thick Oreo cookie crust. Set aside.
6. In a large mixing bowl, beat the cream cheese until light and fluffy (using a hand mixer or standing mixer works well.)
7. Add 1 ½ cups of granulated sugar and continue beating until combined.
8. Add flour, vanilla, Bailey’s, heavy whipping cream, and sour cream and stir until combined.
9. By hand, mix in the eggs, one at a time. Be careful not to overmix or stir too much air into the batter (this can lead to extra rising and cracking of the cheesecake.)
10. Gently spread the cheesecake mixture into the prepared Oreo crust.
11. Wrap the springform pan in TWO LAYERS of aluminum foil (to prevent water from getting in) and place the pan into a larger heat-proof pan that can hold water at least 1” up the sides of the pan.
12. Fill the exterior pan with water to create a water bath for the cheesecake. Alternatively, you can place a pan of water on the rack under the cheesecake while it cooks in the oven.
13. Bake for approximately 75 minutes. The cheesecake should appear matte across the top. Around the edges of the cheesecake should be set, but the center will be jiggly when you shake it gently. After 75 minutes, turn off the oven, keeping the door closed for 20 minutes. After the 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes to continue cooling slowly.
14. Remove the cheesecake from the oven. Allow to cool to room temperature and then chill in the refrigerator for at least 3 more hours.
15. To make the ganache, heat the heavy cream in the microwave or a small saucepan until simmering. Pour over the chocolate chips and cover the container with a plate or lid to trap the heat. After 3-5 minutes, whisk the cream/chocolate mixture until a smooth ganache forms.
16. Pour the ganache over the chilled cheesecake and spread until it begins to drip over the edges. Allow ganache to set – about 15 minutes.
17. Just before serving top with whipped cream and dust with cocoa powder, if desired.

Frequently Asked Questions & Expert Tips

Store Baileys cheesecake covered with plastic wrap or in an air-tight container kept in the refrigerator for 5-7 days.

Yes, you can freeze this cheesecake, without the whipped cream, for up to 3 months. Wrap it well with plastic wrap followed by a layer of aluminum foil.

Absolutely! This cheesecake (as well as most others) is best when prepared in advance. This way, it has ample time to chill, set, and let the flavors mingle together. You can prepare the cheesecake 1-2 days ahead of time and store it in the refrigerator until you are ready to serve.

Baking a cheesecake is different than baking many other baked goods. The cheesecake is going to appear underbaked when you turn off the oven. It is supposed to be wobbly. The cheesecake will cool down slowly by turning off the oven and then cracking the oven door. These steps are all necessary to make a smooth, creamy perfectly cooked cheesecake and to prevent cracking. However, you do not want a sloshy cheesecake filling. It’s likely underbaked if it appears to be liquidy.

Serving Suggestions

Serve Baileys cheesecake with piped whipped cream rosettes and a dusting of cocoa powder. If preferred, you can omit the ganache topping and opt for a drizzle instead (or enjoy it as-is)!

This cheesecake is always a welcome addition to the holiday dessert table, but it’s great for just about any occasion you can think of whether it’s birthdays, potlucks, family reunions, or just because.

More Cheesecake Recipes

• Oreo Cheesecake
• Cherry Cheesecake
• Tiramisu Cheesecake
• Salted Caramel Cheesecake
• Blackberry Swirl Cheesecake

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!