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Close-up of a Baileys Irish Cream Cheesecake slice showing its creamy texture, caramel layer, and chocolate ganache drizzle, garnished with fresh berries.

Baileys Irish Cream Cheesecake

This Baileys Irish Cream Cheesecake is rich, creamy, and topped with silky chocolate ganache for the ultimate grown-up dessert. It’s my go-to celebration cheesecake and one of the sweetest kitchen memories I share with my little helper.
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Course: Dessert
Cuisine: American
Keyword: Baileys cheesecake, chocolate cheesecake, easy baked cheesecake, easy holiday desserts, Irish cream cheesecake
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 6 hours
Total Time: 7 hours 35 minutes
Servings: 12 servings
Calories: 420kcal
Cost: $18

Equipment

  • 1 9-inch Springform Pan Wrap with foil for water bath
  • 1 Large roasting pan For bain-marie
  • 1 Electric mixer Hand or stand mixer
  • 1 Mixing bowls Medium and large
  • 1 Silicone spatula For smooth batter
  • 1 Offset spatula For ganache topping

Ingredients

Chocolate Cookie Crust

  • 2 cups chocolate cookie crumbs Oreos or chocolate grahams
  • ¼ cup granulated sugar
  • 5 tablespoon butter melted
  • 1 pinch salt fine sea salt

Baileys Cheesecake Filling

  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream full-fat, room temp
  • ½ cup Baileys Irish Cream
  • 2 teaspoon vanilla extract pure
  • 1 teaspoon espresso powder optional

Chocolate Ganache

  • 8 oz semi-sweet chocolate chopped
  • ¾ cup heavy cream
  • 2 tablespoon butter
  • 2 tablespoon Baileys Irish Cream

Garnish

  • whipped cream for piping
  • chocolate shavings
  • Baileys drizzle optional

Instructions

  • Preheat your oven to 325°F (163°C). I always let my daughter help line the springform pan with foil, it makes her feel so official and keeps water out during baking.
  • Mix the crumbs, [sugar], melted [butter], and [salt]. Press firmly into the pan. My little helper loves packing it down, it’s her favorite job.
  • Bake for 10 minutes, then cool completely.
  • Beat [cream cheese] and [sugar] until smooth. Add [sour cream] and [vanilla]. I always remind her, no overmixing or the cake gets grumpy!
  • Mix in [Baileys] and optional [espresso powder]. Add [eggs] one at a time on low speed.
  • Place in water bath and bake 60–70 minutes until gently set.
  • Cool in oven 1 hour, then refrigerate 6 hours or overnight.
  • Heat cream, pour over [chocolate], stir in [butter] and [Baileys].
  • Pour ganache over chilled cake. Garnish with whipped cream, chocolate shavings, and a Baileys drizzle.

Notes

  • This is a grown-up dessert due to the Baileys, clearly label it when serving.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze plain cheesecake (without ganache) for up to 2 months.
  • Substitute Baileys with coffee creamer for an alcohol-free version.
  • Pairs beautifully with hot coffee and quiet family moments.

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 260mg | Potassium: 140mg | Fiber: 1g | Sugar: 30g | Vitamin A: 540IU | Calcium: 90mg | Iron: 2mg