Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Chill Time 8 hourshours
Total Time 9 hourshours20 minutesminutes
Servings 12
Ingredients
For the Crust:
24whole Oreo cookiescrushed into crumbs
5tablespoonsunsalted buttermelted
For the Cheesecake:
32ouncescream cheeseroom temperature
1cupgranulated sugar
4large eggsroom temperature
⅓cupBaileys Irish Cream
For the Ganache:
6ouncesquality semi-sweet chocolate chips
½cupheavy cream
3tablespoonsBaileys Irish Cream
Instructions
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.
Mix together the crust ingredients and press into the bottom of your pan.
Bake in preheated oven for 8 minutes and cool completely on a wire rack.
Begin to boil a pot or kettle of water for the water bath.
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.
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.
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.
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.
Before serving, prepare the ganache.
For the Ganache
In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
Place chocolate chips in a heat safe bowl.
Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
Whisk the cream and chocolate until smooth and thoroughly combined.
Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.
Notes
The ganache will firm up when the cheesecake is refrigerated.