Baileys Cheesecake is rich, creamy and spiked with a generous helping of Irish Cream Liquor. The cake is finished with a silky chocolate glaze (also spiked with Baileys).
If you love creamy-boozy Baileys Irish Cream, you’ll definitely love the flavor of this creamy boozy dessert. It’s a very easy cake to mix and bake. You just have to work at least a day ahead to give the cake time to set in the refrigerator.
A few quick notes on this recipe. I like to bake my cheesecakes in an ordinary cake pan. I think it’s much less fussy than baking in a springform pan.
First of all, this means you don’t need to buy another pan if you don’t already own a springform.
Second of all, almost every springform pan I’ve ever owned becomes a bit warped over time, making it almost impossible to bake in a water bath without leaking.
Once you see how easy it is to bake a cheesecake in a regular cake pan you can skip the tedious and not always water-proof process of wrapping the pan in foil.
Scroll through the process photos to see how to make Baileys Cheesecake:
Here are some tips for cheesecake success–
- To avoid lumps of cream cheese in the batter, make sure the cream cheese is softened to room temperature before mixing. Thoroughly scrape the bowl and beater after mixing the cheese and sugar and after each addition of eggs to the batter.
- Do not mix the batter on high speed, especially after the eggs are added. Over mixing aerates the batter, causing it to puff up and crack as it bakes.
- If you use a springform pan wrap the pan in foil so water doesn’t leak into the pan.
- Do not use the convection setting of your oven. I love convection baking, but not for custards.
- Remove the cake from the oven when the center 3″ or so still “jiggles” when you tap the pan. It will continue cooking as it cools.
- When the cake comes out of the oven run a paring knife around the top edge of the cake to separate it from the pan. This will help prevent cracking as the cake cools .
- Chill the cake completely in the refrigerator before unmolding. As long as the cake is completely chilled it will be firm enough to flip out of a regular cake pan without cracking.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 8 oz graham cracker crumbs (1 1/2 cups)
- 2 oz granulated sugar (1/4 cup)
- 3 oz unsalted butter (melted)
- 24 oz cream cheese (room temperature)
- 12 oz granulated sugar (1 1/2 cups)
- 8 oz Baileys Irish Cream Liquor (1 cup)
- 2 tsp vanilla extract
- 5 large eggs (whisked, room temperature)
- 4 oz semi sweet chocolate (chopped fine)
- 2 oz heavy cream (1/4 cup)
- 1/2 oz unsalted butter (1 tablespoon)
- 2 oz Baileys Irish Cream Liquor (1/4 cup)
- Preheat the oven to 350°F. Line the bottom of a 9" round cake pan with a parchment round. If you're using a springform pan, wrap the outside of the pan with aluminum foil.
- Combine the graham cracker crumbs and sugar in a large bowl. Add the melted butter and toss to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and lightly browned, about 10 minutes. Set aside to cool. Reduce oven to 325°F.8 oz graham cracker crumbs, 3 oz unsalted butter, 2 oz granulated sugar
- In a mixer bowl, combine the cream cheese & sugar and mix until well combined with no lumps of cream cheese. Scrape the bowl and mixer attachment to make sure there are no lumps of cream cheese.24 oz cream cheese, 12 oz granulated sugar
- With the mixer running on low, slowly add the Baileys and the vanilla. Scrape the bowl and paddle attachment half way through adding the liquor to make sure there are no lumps. With the mixer running on low add the eggs in 2 batches. Scrape the bowl and paddle attachment between additions. Pour batter into the pan.8 oz Baileys Irish Cream Liquor, 2 tsp vanilla extract, 5 large eggs
- Set the pan into a slightly larger pan. Pour warm water between the cheesecake pan and the larger pan until it comes halfway up the side of the cake pan. Bake until the cheesecake is mostly set, about 1 hour and 15 minutes. The center of the cheesecake will still jiggle a bit. Set on a rack to cool. Carefully run a small paring knife or spatula around the top edge of the cake to separate it from the pan.
- Refrigerate several hours or overnight until completely firm.
- To remove the cheesecake from the pan, dip the bottom of the pan in a bowl of very hot water. Run a knife or spatula around the sides of the cake and flip it out onto a flat plate or cake board then flip right side up onto the serving platter. Refrigerate the cake while you prepare the glaze.
- Place the chocolate in a mixing bowl. Heat the heavy cream and butter until scalding hot. Pour the hot cream over the melted chocolate and let it sit for 2-3 minutes without stirring. Stir until the chocolate is melted. If lumps of chocolate remain unmelted microwave briefly and continue stirring until smooth. Stir in the Baileys. Cool until the ganache is tepid.4 oz semi sweet chocolate, 1/2 oz unsalted butter, 2 oz heavy cream, 2 oz Baileys Irish Cream Liquor
- Remove the cheesecake from the refrigerator. Ice the top of the cake with the ganache. Refrigerate until the ganache is set.
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