Baileys Irish Cream Cheesecake 

Indulge in the creamy, rich, and boozy flavors of this Baileys Irish Cream Cheesecake! With a chocolate cookie crust, a silky smooth Baileys-infused filling, and a decadent whipped topping, this dessert is a must-try for cheesecake lovers. Perfect for St. Patrick’s Day, holidays, or any occasion that calls for a heavenly, chocolatey, and slightly boozy treat!

Ingredients:

For the Crust:

• 1 ½ cups (150g) chocolate cookie crumbs (Oreo crumbs work great!)

• ¼ cup (60g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 cup (240ml) sour cream, room temperature

• 4 large eggs, room temperature

• ¾ cup (180ml) Baileys Irish Cream

• 1 tbsp vanilla extract

• 2 tbsp all-purpose flour

• ½ cup (90g) semi-sweet chocolate chips, melted and slightly cooled

For the Topping:

• 1 cup (240ml) heavy whipping cream

• 2 tbsp powdered sugar

• 2 tbsp Baileys Irish Cream

• Chocolate shavings or cocoa powder for garnish

‍ Instructions:

1️⃣ Prepare the Crust

✅ Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
✅ In a mixing bowl, combine chocolate cookie crumbs and melted butter. Mix until combined.
✅ Press the mixture firmly into the bottom of the springform pan.
✅ Bake for 10 minutes, then set aside to cool while preparing the filling.

2️⃣ Make the Cheesecake Filling

✅ In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
✅ Add sour cream, Baileys Irish Cream, and vanilla extract, mixing until well combined.
✅ Beat in the eggs, one at a time, mixing gently and scraping the bowl after each addition.
✅ Add the flour and melted chocolate chips, stirring until just combined (avoid overmixing!).
✅ Pour the cheesecake filling over the cooled crust, spreading evenly.

3️⃣ Bake the Cheesecake

✅ Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
✅ Place the pan inside a large roasting dish and fill the dish with hot water, about halfway up the sides of the springform pan (this water bath ensures a smooth, crack-free cheesecake!).
✅ Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
✅ Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour (this prevents sudden temperature changes that can cause cracks!).
✅ Remove from the oven and refrigerate for at least 6 hours or overnight.

4️⃣ Make the Baileys Whipped Topping

✅ Whip heavy cream and powdered sugar until soft peaks form.
✅ Add Baileys Irish Cream and continue whipping until stiff peaks form.

5️⃣ Assemble & Serve

✅ Spread or pipe the whipped cream over the chilled cheesecake.
✅ Garnish with chocolate shavings or a dusting of cocoa powder.
✅ Slice, serve, and enjoy the ultimate Baileys cheesecake experience!

Tips for the Best Baileys Irish Cream Cheesecake:

✔ Prevent Cracks: Always use a water bath and let the cheesecake cool slowly inside the oven.
✔ Use Room Temperature Ingredients: This ensures a smooth, lump-free filling.
✔ Make it Extra Chocolatey: Drizzle melted chocolate or Baileys chocolate ganache over the top!
✔ Storage: Store leftovers in the fridge for up to 5 days, or freeze for longer storage.

For more details, visit the full recipe

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