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4.75 from 8 reviews

Baileys Cheesecake Recipe

Eileen Gray
Rich, creamy cheesecake spiked with a generous helping of Irish Cream and topped with a decadent Baileys Chocolate glaze.
Prep Time30 minutes
Bake Time1 hour 15 minutes
Chilling Time6 hours
Total Time8 hours 15 minutes
Servings: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 Liqueur (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 Liqueur (1/4 cup)

Instructions

Crust

  • Preheat the oven to 350°F. Line the bottom of a 9"x3" 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.

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.
  • 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.
  • 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.
  • Remove the cheesecake from the refrigerator. Ice the top of the cake with the ganache. Refrigerate until the ganache is set.

Nutrition

Serving: 1slice | Calories: 481kcal | Carbohydrates: 46g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 249mg | Potassium: 146mg | Fiber: 1g | Sugar: 36g | Vitamin A: 856IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 1mg