Baileys Irish Cream Cheesecake

Baileys Irish Cream Cheesecake has a gorgeous chocolate cookie crust. A perfect combination with the Baileys Irish Cream.

Baileys Irish Cream Cheesecake has a delicious, chocolate cookie crust topped with Baileys spiked cheesecake and ganache layers.

Back in my college days, I managed a small Mediterranean restaurant near campus. It was both a place for the local neighborhood to grab a quick bite to eat and for college kids to hang out and pretend to study while sipping cappuccinos. And since I worked a lot, and free food was a perk of the job, I pretty much lived on hummus and pita bread for over 4 years.

Baileys Irish Cream Cheesecake is delicious any time of year. Great for celebrating St. Patrick's Day!

There was a super friendly, older couple that were weekly regulars. Every week, they’d split a tawook dinner with extra steamed veggies. The husband would finish his meal with a piece of cheesecake, and the wife would order Bailey’s and coffee with just a smidgen of whipped cream and chocolate sauce. It’s funny the things I remember from more than 15 years ago. The names of any of my undergrad professors? Not a chance. But a meal a couple ordered every week – yep, right down to the extra veggies.

Now, I’ve never been much of drinker, but I developed quite an affinity for Bailey’s and coffee with just a smidgen of whipped cream and chocolate sauce. It’s just one of those drinks that reminds me of being in my 20s, and makes me all warm and fuzzy for so many reasons.

Baileys Irish Cream Cheesecake has the smooth taste of Baileys infused all the way through. The cheesecake and ganache are outstanding.

A few weeks ago, I picked up a bottle of Bailey’s Irish Cream to make truffles… and perhaps whip up a Bailey’s and coffee or two. And then on a whim one night, I decided to make a Bailey’s Irish Cream Cheesecake. With an Oreo cookie crust, a creamy layer of Bailey’s infused cheesecake and Bailey’s spiked ganache, this cheesecake moved straight to the top of my list of favorites.

I’d like to think this would have been the perfect cheesecake to finally tempt the wife of that sweet couple into joining her husband in a slice of cheesecake. But then, I happen to think life is not worth living without cheesecake. Are you with me?

Let’s all make this Baileys Irish Cream Cheesecake and toast sweet couples who are married for decades, with the sweetest of weekly traditions. What a way to live, right?

For more Baileys inspired treats, be sure to check these Irish Cream Brownies and this Homemade Chocolate Pudding with Baileys Irish Cream.

Baileys Irish Cream Cheesecake

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 55-60 minutes


For the Crust

  • 24 whole Oreo cookies, crushed into crumbs
  • 5 tablespoons unsalted butter, melted

For the Cheesecake

  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs; room temperature
  • 1/3 cup Baileys Irish Cream

For the Ganache

  • 6 ounces quality semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 3 tablespoons Baileys Irish Cream


  1. Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
  2. Mix together the crust ingredients and press into the bottom of your pan.
  3. Bake in preheated oven for 8 minutes and cool completely on a wire rack.
  4. Begin to boil a pot or kettle of water for the water bath.
  5. In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
  6. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  7. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
  8. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
  9. Before serving, prepare the ganache.

For the Ganache

  1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  2. Place chocolate chips in a heat safe bowl.
  3. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
  4. Whisk the cream and chocolate until smooth and thoroughly combined.
  5. Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
  6. Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.


The ganache will firm up when the cheesecake is refrigerated.

Baileys Irish Cream Cheesecake has a delightful chocolate cookie crust topped with Baileys spiked cheesecake and ganache layers. So good!

43 Responses to “Baileys Irish Cream Cheesecake”

  1. Jackie — March 17, 2016 at 11:07 am

    This looks AMAZING!!  Is it safe to assume that the measurement is 1/2 CUP for the heavy cream in the ganache?


    • Jamie — March 17, 2016 at 12:06 pm

      Thanks so much, Jackie! Yes, 1/2 cup – thanks for catching that. I went ahead and made the correction. Have a great day and happy baking!

  2. Heather @Boston Girl Bakes — March 17, 2016 at 6:59 pm

    Ooh this looks soooooooooo good!! Perfect way to celebrate St. Patrick’s Day!


    • Jamie — March 19, 2016 at 7:38 am

      Thank you, Heather! I hope you enjoyed your St. Patrick’s Day!

  3. Ivana — March 18, 2016 at 10:33 am


    I love the recipe but in order to make it, could you tell me how big is the “cup” actually? In deciliters? 

    Thank you!

    Greetings from Paris 


    • Jamie — March 19, 2016 at 7:34 am

      Hi, Ivana! One cup is about 2.4 deciliters. Let me know if I can help in any other way!

  4. Nikki — March 18, 2016 at 4:29 pm

    This is funny.  I saw this “somewhere in the vast web” but I could not locate it again.  I did copy the recipe when I saw it (out of ink on printer) but had a question and could not find the recipe again.  So thank you for saving my Sunday Dinner!
    I may meld the two recipes though, yours contains a little less sugar but the other contains a little more Baileys Irish Cream. Guess what I’m gonna do! I hope it works out. 
    And your recipe contains Bailey’s in the Ganache the other didn’t I was going to add it anyway you have just confirmed my thoughts. 
    I do love your posts and your recipes.  Have a great weekend. Slainte!


  5. Nikki — March 18, 2016 at 5:22 pm

    Thank you…
    First I don’t know what happened with my first comment..but here we go. 
    I just saw this recipe somewhere on the vase web and copied it (no ink in printer) and I wanted to go back and find something and could not locate the recipe.  Well you have saved my Sunday Dinner. 
    The first recipe had a little more sugar and a little less Bailey’s. I think I am going to use the less sugar and more Bailey’s.  The other recipe did not include Bailey’s in the Ganache and you can guess what way I am going to go on that one. 
    Thank you for some great reading.


    • Jamie — March 19, 2016 at 7:33 am

      Hi, Nikki! I’m glad Sunday dinner is saved! I hope you enjoy the cheesecake!

  6. Barbara — March 19, 2016 at 9:08 pm

    Hi Jamie- my cheesecake s cooling as we speak! Do I release the springform before refrigerating overnight? Serving tomorrow so I will add ganache right before.
    It looks amazing! Can’t wait to eat it!


    • Jamie — March 21, 2016 at 1:18 pm

      Hi, Barbara! I would leave it in the pan while chilling in the refrigerator. Take a knife and run it along the sides to help loosen the cake before removing the springform pan. I hope you enjoyed it!

  7. Nikki — March 25, 2016 at 11:03 am

    Well I had to report back.
    I made this last weekend.  FANTASTIC! 
    By the way I solved the problem of leaking springform pans. 
    I found a silicone pan, 9 inch round. 
    I squeezed my 9 inch springform pan into the silicone pan.
    Place the encased springform pan into my larger pan and brought the water to just below the rim of the silicone pan.
    Tight, leak proof, and provides another layer of insulation around the cheesecake.
    The cheesecake was smooth and creamy from edge to center. 


    • Jamie — March 26, 2016 at 10:59 am

      What a great idea, Nikki! I’m so glad you liked it!

  8. jennai — March 26, 2016 at 2:03 am

    I love the recipe thanks


    • Jamie — March 26, 2016 at 10:44 am

      I’m so happy to hear that, Jennai! All the best to you!

  9. Miss Violet Love — March 26, 2016 at 10:26 pm

    I want to use a different type of cookie for the crust. Any idea how much crushed cookie I need for the crust? 


    • Jamie — March 28, 2016 at 11:22 am

      I would guess it’s about 2 cups of crushed cookies. Start with 1 1/2 cups crushed cookies and work up from there. I hope you enjoy the cheesecake!

  10. athina — March 27, 2016 at 6:32 am

    This is so delicious looking i am practically in love! Isn’t it interesting to think of the kinds of things we remember….our minds and senses hold on to the oddest of little details around us and bring it back with such detail as though it was just yesterday. Smell can also do that i have realized.


    • Jamie — March 28, 2016 at 11:20 am

      I agree, Athina! Sense memory can be a powerful thing. All the best to you!

  11. Marisa — March 27, 2016 at 7:03 pm

    Can you make the ganache ahead of time?


    • Jamie — March 28, 2016 at 11:15 am

      Hi, Marisa! You should be able to make the ganache ahead of time. Store in the refrigerator and then bring to room temperature. Let me know how it goes!

  12. Nancy Ronalds — March 28, 2016 at 4:08 pm

    When it says 24 whole oreo this including the filling? Also is it necessary for the water bath can i not cook this without water ?   Thanks


  13. Nancy — March 28, 2016 at 4:27 pm

    24 whole oreo cookies…does that include the filling as well ?  Can i bake this without the water bath ?  Thanks


    • Jamie — March 29, 2016 at 12:39 pm

      Hi, Nancy! Yes, you should include the filling from the Oreos. The water bath is to keep the cheesecake from cracking. I recommend using the water bath, but I know a lot of people do not, and the cheesecake turns out just fine. Your call! I hope you enjoy it!

  14. priscila — March 29, 2016 at 7:03 pm

    Is there any other way to cook the cheesecake_? (not water bath)
    Maybe like the other cheesecakes you posted such as the nutella one.
    Will it make a big difference in taste?

    Thanks a lot


    • Jamie — March 30, 2016 at 1:40 pm

      Hi, Priscila! I haven’t made this particular cheesecake without the water bath, but you could give it a try. The cheesecake may crack a bit on top, but I don’t think the taste will be affected too much. Let me know how it goes!

  15. Abeer — May 17, 2016 at 1:50 am

    This looks amazing i cant wait to try it..
    But I dont eat alcohol 
    Can i exclude the irish cream? Should i add any thing instead if excluded? Thank you so much


    • Jamie — May 17, 2016 at 10:17 am

      Hi, Abeer! You could replace it with a little heavy cream. I hope you enjoy it!

  16. Abeer — May 17, 2016 at 1:54 am

    I forgot  another point..sorry
    What kind of cream cheese do you recommend? Should i use philadelphia or kiri?
    And how many packs of cheese  is 32 ounces 
    Can you tell me the amount in grams?


    • Jamie — May 17, 2016 at 10:19 am

      No problem, Abeer! Philadelphia Cream Cheese is great. A package of Philadelphia Cream Cheese is 8 ounces, so you would need four packages. Thirty two ounces is about 907 grams. Let me know if you need anything else!

  17. Stephanie — May 22, 2016 at 4:55 pm

    Thank you SO much for this incredible recipe!  I made it for the first time for a party last night (we all know how that’s probably not always the best idea).  It was a HUGE hit.  I went to take a picture of it on the table and there were only two slices left!  Haha.   I will definitely be making it again.  Thank you!  :-) 


    • Jamie — May 23, 2016 at 4:36 pm

      You’re so welcome, Stephanie! I’m really glad everyone enjoyed it!

  18. KRIS — June 20, 2016 at 4:12 pm

    I made this cheesecake for my husband for Father’s day yesterday. It was fabulous! I wanted to make an Irish Cream cheesecake so I googled it. I’m happy your website came up! I think I’ll be using your recipes often!


    • Jamie — June 21, 2016 at 1:27 pm

      I’m so glad your husband enjoyed it, Kris!

  19. Britt — December 19, 2016 at 12:46 pm

    Hey! Beautiful looking cheesecake. If i wanted to make it using more irish cream and less sugar, what ratio would you recommend? Thanks, and Happy Holidays!


    • Jamie — December 19, 2016 at 3:48 pm

      Hi, Britt! I would suggest cutting back the sugar to 3/4 cup and adding the Baileys until it gives you the taste you like. I hope this helps! Let me know how it goes!

  20. Lucia — December 29, 2016 at 5:27 pm

    Hello Jamie, I wants to try this recipe for New Year’s Eve dinner, but I see there is no heavy cream in the filling while it is present in your other cheesecake recipes, is it substituted by Baileys?
    thank you


    • Jamie — December 30, 2016 at 9:11 am

      Hi, Lucia! The Baileys Irish Cream gives the cheesecake the right amount of moisture you need. I hope you enjoy it!

  21. Kylee — February 27, 2017 at 7:09 pm

    I want to try making your recipe, but has mini (cupcake sized or mini cupcake sized) cheesecakes. Do you have a suggested baking time for this?



    • Jamie — February 28, 2017 at 7:34 am

      Hi, Kylee! I haven’t really done these in mini cheesecake form, but I would suppose the baking time would be around 25 to 30 minutes. Let me know how it goes!

  22. Sarah Bowling — March 15, 2017 at 2:41 pm

    Hello! I saw the suggestion for replacing the Bailey’s with heavy cream if you don’t want the alcohol (which I am also trying to avoid) but then the irish cream flavor is lost. Is there a way to keep the flavor without the alcohol? Irish cream flavored coffee creamer? Torani syrup? Torani syrup and heavy cream? Irish cream extract? What would you suggest?


    • Jamie — March 16, 2017 at 11:09 am

      Hi, Sarah! I’ve never substituted in this recipe, but I would try the coffee creamer. Let me know how you like it!

    • Jamie — March 16, 2017 at 11:09 am

      Hi, Sarah! I’ve never substituted in this recipe, but I would try the coffee creamer. Let me know how you like it!

Leave a Comment