Bailey's Cheesecake
My easy Bailey's Cheesecake features silky smooth cheesecake topped with a rich chocolate ganache. This grown up treat feels fancy, but don't require any fussing.
I love making over the top decadent cheesecakes like Cannoli Cheesecake and Cookie Dough Cheesecake. This Irish Cream Cheesecake is my newest creation and man is it good! It has a classic rich and smooth cheesecake, plenty of classic Bailey's flavor and a silky smooth ganache topping. It's perfect for dinner parties or St. Patrick's Day. It's also incredible with the Bailey's whipped cream I use in my Irish coffee!
Why This Recipe Works: A Sprinkle of Food Science
- Use Cornstarch: It helps set the filling to prevent cracking. Bonus: It competes with egg proteins for the liquid in the batter which prevents a rubbery texture.
- Use a Water Bath: This ensures it cooks slowly and evenly with no burnt edges or underdone centers.
Ingredient Notes and Shopping Tips
- Cream Cheese: Be sure this is softened to help it mix smoothly and to avoid lumps. Leave at room temperature for around 60 minutes. If you're short on time you can also place the sealed foil packs in a bowl of warm (not hot) water.
- Cornstarch: Don't leave this out, it really helps the texture. If you do not have it, the same amount of flour can also be used.
- Eggs: Bring to room temp. to help them incorporate smoothly.
- Bailey's Irish Cream: Avoiding alcohol? You can substitute Bailey's coffee creamer which has no alcohol.
- Chocolate Chips: Use a high quality brand like Ghirardelli. The cheaper varieties have more stabilizers that can interfere with smooth melting.
Krystle's Tips: Steal My Culinary School Secrets
- Don't Overmix: This can incorporate too much air which can cause cracks when baking.
- Prevent Leaks: Wrap pan in 2 layers of heavy duty foil.
- Don't Overbake: It is done when the edges are set. It's okay if the center still looks a little jiggly. It will firm up as it cools.
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Use Leftover Baileys In These Recipes
📖 Recipe
Bailey's Cheesecake
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Ingredients
For the Crust
- 2 Cups Oreo Cookie Crumbs ~20 Cookies Crushed
- 5 Tablespoons Butter Melted
For the Filling
- 24 Ounces Cream Cheese
- 1 ⅓ Cups White Sugar
- ¼ Cup Cornstarch
- 3 Eggs
- 2 Teaspoons Vanilla Extract
- ½ Cup Baileys Irish Cream
For the Ganache
- 1¼ Cup Heavy Cream
- 2 Cups Semi Sweet Chocolate Chips
Instructions
For the Cheesecake
- Preheat oven to 350 degrees.
- In a small bowl combine oreo cookie crumbs and butter until mixed. Press into a 9" cake pan or springform pan.
- Bake for 8-10 minutes. Cool.
- In a large bowl, mix cream cheese and sugar until smooth. Stir in cornstarch.
- Add in eggs, vanilla, and Baileys.
- If using a springform pan wrap with 2 layers of foil.
- Pour batter into prepared pan and place into a roasting pan filled ~½ full of hot water.
- Bake for 55-65 minutes or until the edges are set. Turn off the oven and cool with the door open for 1 hour. Cool completely and then refrigerate.
For the Ganache
- In a medium sauce pan, melt chocolate until smooth.
- Stir in whipping cream.
- Pour ganache over the cheesecake. Store in the refrigerator.
Nutrition
Oh my goodness, this sounds AMAZING! I would love a slice or maybe 2! 😉 YUM!!
Two of my favorite things mixed together! I cannot wait to try it out!
My blood sugar is rising just looking at this, and I love it! I can't wait to make this.
For the heavy cream, you use whipping cream? Do you whip it first before adding it to the chocolate or not?
Hi Marcia,
Great question. No, do not whip the cream. Pour the warm cream over the chocolate and it will become silky smooth ganache.
A slice of heaven for a Bailey's lover like me
Would it hurt anything to add a couple of Bailey's into the top layer?
Hi Janet,
I've never tried adding liquor to ganache so I can't say for sure sorry.
Your Bailey's cheesecake was so good. I mademen it yesterday. Everyone loved it. Thank you so much.
So glad you enjoyed Suguna! 😀
Hi
If I do not have cornstarch; can I use flour instead??? Its -42 with wind today and I don't want to leave the house lol
Oh my gosh so cold! I think flour would probably work.
This looks lovely, just one question though. ARe the Oreos with the creme centre, and what do you do with the creme? Does it get mixed with the crumbs or is it removed? (That's 3 questions ???? ) tia
Hi Elizabeth!
Yes I just crush up the creme with the oreos.
Hello,
I was looking for a Bailey's cheesecake to make for St Patrick's Day and found your website.
With the 1/2 cup as per your recipe, is the taste quite pronounced? I wonder about adding 3/4 cup of Baileys....will I need to add an extra egg or more cornstarch....will the taste of bailey's be absolutely delicious or too overpowering?
Thanks for your gorgeous photos of the cheesecake. I am hoping it will taste just as gorgeous.
Regards,
Angela from Australia
Hi Angela!
I've only tried the recipe as written, but felt it had a strong enough Bailey's flavor.
Not sure what you mean by wrap the springform pan with foil in two layers... How ? Do I sit the pan on the foil and wrap up the sides and bottom so that water doesn't get into the pan?
Right exactly. Put on one layer of foil, and top it with another layer of foil to be extra safe.
Holy yum! This looks delicious! Thanks for linking up with What's Cookin' Wednesday!
Oh, yum!!! This looks amazing. The pictures alone make my mouth water. Thanks for sharing!
Hi Krystle...I found your post from The Scoop...this recipe looks heavenly! Bailey's, Oreo Cookies and chocolate ganache all in one recipe? I will definitely be trying this one!
Omg it looks so creamy and delicious!! I LOVE anything Baileys!