Irresistible Baileys Irish Cream Cheesecake You'll Love

This Baileys Irish Cream Cheesecake is an indulgent treat that combines creamy texture with delicious flavors, perfect for any occasion.

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Prep Time 30

Cook Time 1

Cooling Time 4

Total Time 5 30

Servings: 12 slices

Course: Dessert

Cuisine: Irish

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups graham cracker crumbs Provides a buttery and crumbly base; substitute with crushed chocolate cookies for a deeper flavor.
0.5 cups unsalted butter Binds crumbs together for a rich crust flavor; make sure it's melted before mixing.

For the Filling

16 oz cream cheese Must be at room temperature for smooth blending; it's key for a creamy filling consistency.
0.5 cups Baileys Irish Cream Essential for the cheesecake's characteristic flavor; amaretto can be used for a nutty twist.
0.75 cups granulated sugar Sweetens the filling; consider using a sugar alternative for a lighter dessert.
1 cups sour cream Adds tanginess and creaminess; Greek yogurt is a great healthier substitute.
3 large eggs Provide structure; be gentle when mixing to avoid cracks in the cheesecake.

For the Ganache

8 oz semi-sweet chocolate Used for the luscious ganache; milk chocolate can be substituted for a sweeter taste.
0.5 cups heavy cream Ensures a smooth and silky ganache; heat until just simmering before pouring over chocolate.

For Garnish (Optional)

chocolate shavings Perfect for a decorative finish; they add an exquisite touch.
whipped cream Adds a light, fluffy contrast to the dense cheesecake.

Equipment

9-inch springform pan
mixing bowl
Electric Mixer
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Combine graham cracker crumbs with melted unsalted butter and press into the bottom of the pan. Bake for 10 minutes and cool slightly.
Beat cream cheese until smooth, then mix in sugar and Baileys. Add sour cream and eggs one at a time, mixing gently.
Pour filling over the cooled crust and bake for 50-60 minutes until edges are firm and center is slightly jiggly.
Turn off oven and cool cheesecake inside for 1 hour with the door ajar, then refrigerate for at least 4 hours or overnight.
Heat heavy cream until simmering, pour over chopped chocolate, and stir until smooth to make ganache.
Release cheesecake from pan, slice, and garnish with chocolate shavings or whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 8mgIron: 4mg

Notes

For best flavor development, refrigerate overnight before serving. Optional garnishes enhance the dessert experience.

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