baileys irish cream cheesecake recipe

Written ByJenny Smyth Posted on
baileys irish cream cheesecake recipe
Jump to Recipe Jump to Video Print Recipe

The Best baileys irish cream cheesecake recipe

I’m so excited to share with you my Baileys Irish Cream Cheesecake recipe. This dessert is a game-changer for any occasion, whether it’s a special celebration or just a Tuesday. I mean, who doesn’t love the creamy texture and the subtle hint of Irish cream?

It’s a match made in heaven, if you ask me. And the best part? It’s surprisingly easy to make, even for a beginner like me.

I’ve been making this recipe for years, and it never fails to impress my family and friends. My kids can’t get enough of it, and I have to admit, I’m right there with them. There’s something about the combination of the rich cheesecake and the velvety Baileys that just makes my heart happy.

And let’s not forget about the health benefits – this recipe is actually pretty good for you, thanks to the Greek yogurt and cream cheese. Of course, we all know that cheesecake isn’t exactly a health food, but this one is a bit more redeeming than most. My husband loves it when I make this for our family gatherings – it’s always a crowd-pleaser.

And I love how versatile it is – perfect for holidays, birthdays, or just because. So go ahead, give this recipe a try. I promise you won’t be disappointed.

Baileys Irish Cream Cheesecake

Baileys Irish Cream Cheesecake

4.8 from 1275 votes

A rich and creamy cheesecake infused with Baileys Irish Cream, set on a buttery chocolate cookie crust. This indulgent dessert is perfect for special occasions or a decadent treat.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time5 hours 15 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

32 ounces cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1/2 cup sour cream
1/2 cup Baileys Irish Cream
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F.
2Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine 1 1/2 cups chocolate cookie crumbs and 1/4 cup granulated sugar.
4Pour in 6 tablespoons melted unsalted butter and stir until the mixture is evenly moistened and resembles wet sand.
5Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a glass to create an even layer.
6Bake the crust for 10 minutes, then remove and let it cool on a wire rack while you prepare the filling.
7In a large bowl, beat 32 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Gradually add 1 cup granulated sugar and 3 tablespoons all-purpose flour, beating until well combined and scraping down the sides of the bowl as needed.
9Add 4 large eggs one at a time, beating on low speed after each addition just until incorporated.
10Stir in 1/2 cup sour cream, 1/2 cup Baileys Irish Cream, and 1 teaspoon vanilla extract until the filling is smooth and uniform.
11Pour the filling over the cooled crust and spread it evenly.
12Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
13Bake at 325°F for 50 to 55 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
14Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
15Remove the cheesecake from the water bath, discard the foil, and let it cool completely on a wire rack.
16Cover and refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld and the texture to firm up.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Rubber spatula
Large roasting pan (for water bath)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 380mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 9g

📝Notes

For a cleaner slice, use a sharp knife dipped in hot water and wiped dry between cuts. This cheesecake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Baileys Irish Cream Cheesecake Works

This Baileys Irish Cream Cheesecake is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to make ahead and serves a crowd.

I like to store leftovers in the fridge for up to five days, covered with plastic wrap. For serving, you can enjoy it cold or let it sit at room temperature for about 15 minutes to soften slightly.

I sometimes reheat individual slices in the microwave for 10 seconds to bring out the flavor. You can also top it with whipped cream, chocolate shavings, or a drizzle of caramel sauce for extra flair.

This recipe is a keeper that my family requests again and again.

❓ Frequently Asked Questions About Baileys Irish Cream Cheesecake

Q: What type of pan should I use for this recipe?

This cheesecake recipe works best in a 9-inch springform pan. Make sure to grease the pan thoroughly to prevent sticking.

Q: Can I use other types of liqueur instead of Baileys?

While Baileys is a great choice for this recipe, you can experiment with other types of liqueur if you prefer. Just keep in mind that the flavor may change slightly.

Q: How long does this cheesecake need to chill in the fridge?

This cheesecake needs at least 4 hours to chill in the fridge before serving. You can also make it ahead of time and store it in the fridge for up to 2 days.

Q: Can I use a different type of cheese instead of cream cheese?

You can substitute cream cheese with mascarpone or ricotta cheese if you prefer a lighter texture.

Q: How do I ensure that my cheesecake doesn’t crack?

To avoid cracking, make sure your oven is at room temperature and don’t open the oven door during baking. Also, let your cheesecake cool completely in the pan before releasing it from the springform pan.

Similar Posts