Baileys Cheesecake with Chocolate Ganache

This Baileys Cheesecake takes traditional cheesecake to a whole new level. With Baileys mixed in and a layer or chocolate ganache its pure decadence. 

It’s not secret that I am a big cheesecake fan. Whether it’s a Cherry Cheesecake, a Caramel Apple Cheesecake or even in bar form like Pumpkin Cheesecake Bars, I am a sucker for a luscious, decadent bite of cheesecake. How about you?

This Baileys Cheesecake checks all the boxes in the decadent dessert department. The crust is a layer of crushed Oreos. The cheesecake itself is the creamy bliss that you associate with cheesecake but with the subtle flavor of Baileys Irish Cream. And if that is not enough, it is topped with a thick layer of homemade chocolate ganache. 

It is pure indulgence. Let’s talk about what you need to make it. 

Baileys Cheesecake Ingredients:

There are three separate parts to this recipe: the crust, the cheesecake and the ganache.

For the Oreo Crust you’ll need:

• OREO COOKIE CRUMBS: You’ll need about 2 cups of Oreo cookie crumbs which is about 22 cookies. No need to remove the filling.
• MELTED BUTTER: This will help hold the crust together.

For the Baileys Cheesecake you’ll need:

• CREAM CHEESE: It is very important that the cream cheese is at room temperature. This will help make the cheesecake smoother.
• GRANULATED SUGAR: Where the cheesecake gets its sweetness.
• EGGS: Cheesecake is a “custard” dessert so you’ll need eggs too.
• BAILEYS IRISH CREAM: Where the dessert gets its name! Adds a subtle Irish Cream flavor to the cheesecake. You can substitute your favorite Irish Cream if you don’t have Baileys.
• HEAVY CREAM: Adds decadence to the batter.
• SOUR CREAM: Softens the texture of the cheesecake and adds a bit of tang.

For the Chocolate Ganache:

Chocolate ganache is actually super easy to make and only needs TWO ingredients!

• BITTERSWEET CHOCOLATE CHIPS: I love dark chocolate so I prefer to use dark chocolate chips whenever I make ganache. You could also use semi-sweet if that is what you have on hand.
• HEAVY CREAM: Just like it makes the cheesecake decadent, heavy cream gives ganache that same decadence.

Step by Step Photos and Instructions:

A lot of people are intimidated by the idea of making cheesecake but once you learn the technique you’ll find that it’s just as easy as baking any other cake. I’ll walk you though it step by step, just follow along.

STEP #1: Preheat the oven to 350 degrees. Place a 9″ springform pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan and crimp the pieces together around the pan. This will help to keep water out during the cooking process.

STEP #2: Make the crust. Combine the Oreo crumbs and melted butter together in a bowl until the cookie crumbs are moistened. Press into the prepared springform pan. Bake for 10 minutes. Remove from oven and allow to cool while you’re preparing the cheesecake batter.

STEP #3: Using a hand mixer (or a stand mixer fitted with a paddle attachment) Beat together the cream cheese and sugar until smooth. Add the eggs one at a time and make sure to scrape the sides of the bowl down after each egg. The whole point is you want the cheesecake smooth without lumps so these steps will help. Beat in the Baileys, heavy cream, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour mixture over cooled crust.

STEP #4: Bring a large pot of water (or a kettle) to boil. Place the cheesecake in a roasting pan. Place the roasting pan in the oven and pour boiling water into the roasting pan and quickly close the door. Bake for 45 – 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn the oven off but leave the cheesecake in the oven. This will allow it to cool slowly and help prevent any cracks. It will also continue to cook during this time.

STEP #5: Remove the cheesecake from the oven and then carefully remove the aluminum foil. Some water may have worked its way in so be careful when removing. Use a butter knife to gently loosen the sides of the cheesecake from the pan, this will help the cheesecake from cracking as it cools. Allow to cool to room temperature. Once at room temperature, chill the cheesecake overnight in the refrigerator.

STEP #6: The next day make the ganache. Heat heavy cream and chocolate chips in the microwave for 1 minute. Remove it from the microwave and allow it to set for two minutes. The chocolate will start to melt during this time. After two minutes stir the mixture together until it becomes smooth.

STEP #7: Pour the ganache over the top of the cheesecake, smoothing as you go. Chill the cheesecake for 1 more hour so that that ganache can set. Slice and serve.

Storage and Leftovers:

Cheesecake must be stored in the refrigerator. It can be stored for 3 – 5 days.

Recipe FAQ

Note: this recipe was originally posted in 2013. It was updated with new photos, step by step photos, nutrition information and recipe FAQ in 2023.

Bailey's Cheesecake with Chocolate Ganache

Luscious Baileys Cheesecake with a decadent chocolate ganache topping.

3.5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Chill Time 8 hours hrs

Total Time 9 hours hrs 15 minutes mins

Course Desserts

Cuisine American

Servings 12 Servings

Calories 703 kcal

Ingredients

  

1x2x3x

Oreo Crust Ingredients:

• ▢ 2 cups Oreo cookie crumbs about 22 cookies
• ▢ 5 tablespoons unsalted butter melted

Baileys Cheesecake Ingredients

• ▢ 24 ounces cream cheese, softened
• ▢ 1 cup granulated sugar
• ▢ 3 eggs
• ▢ 1/2 cup Baileys Irish Cream
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup sour cream
• ▢ 1 teaspoon vanilla extract

Chocolate Ganache

• ▢ 10 ounces bittersweet chocolate chips
• ▢ 1 cup heavy cream

Instructions

 

• ▢
  Preheat oven to 350 degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.
• ▢
  Combine cookie crumbs and butter together in a bowl. Press into the bottom of the prepared spring form pan. Bake for 10 minutes. Remove from oven and cool.
• ▢
  While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer. Beat in the eggs one at a time, being sure to scrape down the sides after adding each egg. Beat in the Baileys, heavy cream, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour over cooled crust.
• ▢
  Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 45 - 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.
• ▢
  Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in. Allow to cool to room temperature on the counter.
• ▢
  Chill cheesecake in the refrigerator overnight.
• ▢
  The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan.
• ▢
  Heat cream and chocolate chips in the microwave for 1 minute. Remove from microwave and allow to set for 2 minutes. Stir until it starts to come together into a smooth chocolate mixture.
• ▢
  Begin pouring the ganache over the cheesecake. Smoothing as necessary.
• ▢
  Chill the cheesecake for another hour. Slice and serve.

Notes

Please note that you'll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on.

Nutrition information for estimation purposes only.

Enjoy!

Nutrition

Calories: 703kcalCarbohydrates: 53gProtein: 9gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 150mgSodium: 316mgPotassium: 334mgFiber: 2gSugar: 39gVitamin A: 1466IUVitamin C: 1mgCalcium: 168mgIron: 3mg

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Keywords: bailey's irish cream, cheesecake, chocolate ganache, dessert, Food, Recipe, st patty's day, st. patricks day