Baileys Cheesecake Recipe with Irish Cream

Oreo Crust

• 24 Oreo cookies, wafers and filling
• 1/4 cup (56 g) unsalted butter, melted

Baileys Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, room temperature
• 1 1/4 cups (250 g) granulated sugar
• 1/4 cup (60 g) full-fat sour cream
• 1/2 cup (120 ml) Baileys Irish Cream
• 1 teaspoon instant coffee powder
• 3 large eggs, room temperature
• Hot water, for the water bath

Chocolate Ganache*

• 6 oz (170 g) dark chocolate (about 50% cocoa). Semi-sweet works too.
• 1/4 cup (60 ml) whipping cream
• 2 tablespoons (30 ml) Baileys (or substitute extra whipping cream)

• Preheat the oven to 350°F (180°C; 160°C fan-forced).
• Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil, covering seams and wrapping 3–4 times.

Oreo Crust

• Crush the cookies, including the filling, to fine crumbs using a food processor or a sealed bag and rolling pin.
• Mix the crumbs with the melted butter until combined.
• Press the mixture into the bottom of the prepared pan, forming a slight lip around the edge.
• Bake the crust for 8 minutes. Remove from the oven but leave the oven on.

Cheesecake Filling

• In a large bowl, beat cream cheese and sugar until smooth and creamy, about 2 minutes.
• Scrape down the bowl, then mix in the sour cream.
• On low speed, add the eggs one at a time, mixing until each is incorporated. Stop when eggs are fully combined.
• Stir the instant coffee into the Baileys until it partially dissolves. With the mixer on low, slowly add the Baileys mixture to the batter to avoid splashing.

Baking & Cooling

• Place the wrapped springform pan in the center of a large roasting pan.
• Pour the cheesecake batter over the cooled crust and smooth the top.
• Pour hot water into the roasting pan until it reaches about 1 inch (2.5 cm) deep.
• Bake for 50–65 minutes, or until the top appears set and the center still has a slight jiggle, like firm pudding. If it wiggles like a liquid, continue baking.
• Remove the roasting pan from the oven and let the cheesecake cool in the water bath until the water reaches room temperature.
• Transfer the springform pan to a wire rack and cool to room temperature, then cover and refrigerate for at least 6 hours or overnight.

Chocolate Topping & Serving

• Chop the chocolate finely and place in a heatproof bowl.
• Heat the cream and Baileys together until just below boiling, either in a saucepan over low heat or in short bursts in the microwave.
• Pour the hot cream mixture over the chocolate and let sit 2–3 minutes. Whisk until smooth. If needed, warm briefly in the microwave at medium power in 30-second intervals, whisking between, until fully melted.
• Remove the chilled cheesecake from the fridge, run a thin, sharp knife around the edge, and release the springform ring. If there is condensation, blot it gently with a paper towel.
• Pour the ganache over the cheesecake, allowing it to drip slightly over the edges. Return to the fridge until ready to serve.
• Slice with a sharp, thin knife, cutting fully through the crust for clean slices.

1. Cream Cheese: Use full-fat, brick-style cream cheese. Avoid whipped, spreadable, or low-fat varieties, as they are too thin for a stable cheesecake.
2. Room Temperature Ingredients: Bring cream cheese, sour cream and eggs to room temperature about 30 minutes before starting for the smoothest batter.
3. Non-Alcoholic Version: Substitute Baileys with an Irish Cream coffee creamer and reduce the sugar by 1/4 cup (use 1 cup instead of 1 1/4 cups) because creamers tend to be sweeter than liqueur.
4. Ganache: The ganache can be prepared any time after the cheesecake has fully cooled. Optionally serve warm ganache at the table for guests to pour over individual slices.
5. Storage: Store covered in the refrigerator for up to 5 days. Cheesecake can be frozen for up to 2 months; thaw in the fridge before serving.
6. Serving Size & Nutrition: This recipe yields 14 slices. The cheesecake is rich, so modest slices are satisfying. Nutrition information is an estimate per slice and will vary based on exact ingredients and portion size.