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Baileys Cheesecake

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:

Photo 1 shows a bowl of graham cracker crumbs and butter added. Photo 2 shows tamping graham cracker crumbs into a cake pan.
1. Mix the graham cracker crumbs with sugar and melted butter. 2. Tamp the crumbs into the pan and bake.
Showing three stages of mixing cheesecake batter.
1. Mix the cream cheese and sugar. Scrape the bowl to prevent lumps. 2. Add the Baileys. 3. Add the eggs.
1. A cheesecake pan in a larger pan. 2. Pouring water into larger pan. 3. Cheesecake on a cooling rack. 4. A knife scraping between cheesecake and pan.
1. Set the cake pan into a larger pan. 2. Pour water to come half way up the sides of the cake pan. 3. Bake until the center of the cake is still soft and the sides are set. 4. Run a knife around the top edge of the cake to separate it from the pan. Cool to room temp and then chill.
A pan of cold cheesecake dipped in hot water. A knife scraping between cheesecake and pan. A plate on a cheesecake pan.
1. Set the chilled cake into a bowl of hot water. 2. Run a knife around the sides of the cake to release it from the pan. 3. Set a plate on top of the pan.
Flipped cheesecake coming out of pan and flipping onto serving platter.
1. Flip the cake onto the plate. 2. Place the serving platter onto the bottom of the cake. 3. Flip the cake right side up onto the serving platter.
spreading ganache onto a cheesecake.
Ice the cake with the Baileys ganache.

Here are some tips for cheesecake success–

  1. 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.
  2. 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.
  3. If you use a springform pan wrap the pan in foil so water doesn’t leak into the pan.
  4. Do not use the convection setting of your oven. I love convection baking, but not for custards.
  5. 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.
  6. 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 .
  7. 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.

Print Recipe
4.50 from 4 reviews

Baileys Cheesecake

Rich, creamy cheesecake spiked with a generous helping of Irish Cream Liquor and topped with a decadent Baileys Chocolate glaze.
Prep Time30 mins
Bake Time1 hr 15 mins
Chilling Time6 hrs
Total Time8 hrs 15 mins
16 servings

Ingredients

Graham Crust

  • 8 oz graham cracker crumbs (1 1/2 cups)
  • 2 oz granulated sugar (1/4 cup)
  • 3 oz unsalted butter (melted)

Cheesecake Batter

  • 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)

Glaze

  • 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)

Instructions

Crust

  • 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

Batter

  • 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.

Assembly

  • 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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Nutrition

Serving: 1slice | Calories: 550kcal | Carbohydrates: 50g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 255mg | Potassium: 191mg | Fiber: 2g | Sugar: 39g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
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