Baileys Irish Cream Cheesecake
A decadent, velvety cheesecake infused with the smooth, boozy flavor of Baileys Irish Cream. This indulgent dessert combines a buttery graham cracker crust with a creamy, subtly sweet filling, perfect for St. Patrick’s Day, holidays, or any special occasion. Easy to make with expert tips to ensure a flawless, crack-free finish every time.
Equipment
- 8 or 9-inch springform pan
- Electric or stand mixer
- Mixing bowls
- Spatula
- Measuring Cups and Spoons
- Roasting pan (for water bath)
- Parchment paper
- Cooling rack
- Knife for slicing
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or crushed Oreo/chocolate cookies)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 24 oz (3 packages) full-fat cream cheese, softened
- 1 cup granulated sugar
- ⅓ to ½ cup Baileys Irish Cream liqueur
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream or heavy cream
- Optional: 1 tsp espresso powder or 2 tbsp cocoa powder (for extra depth)
Instructions
Prepare the crust:
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan. Bake 8–10 minutes. Cool while preparing filling.
Make the filling:
- Beat cream cheese on medium speed until smooth (3–5 minutes). Gradually add sugar, mixing until combined. Pour in Baileys and vanilla, mix gently. Add eggs one at a time, mixing just until combined after each. Fold in sour cream/heavy cream and optional espresso/cocoa powder until smooth.
Bake:
- Pour batter over crust. Wrap pan base with foil to prevent water leaks. Place pan in roasting pan, add hot water halfway up the sides. Bake at 325°F (160°C) for 55–70 minutes until edges are set and center jiggles slightly.
Cool:
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove from water bath, cool completely on rack, then refrigerate at least 4 hours or overnight.
Serve:
- Release springform pan, slice with warm knife, garnish as desired.
Notes
- Avoid cracks: Use a water bath and gentle mixing.
- Baileys amount: Adjust between ⅓ and ½ cup depending on flavor preference; more will increase boozy intensity.
- Substitutions: For gluten-free, swap crust with gluten-free crumbs or nut crust.
- Make-ahead: Cheesecake tastes best after chilling overnight; store covered in fridge up to 4 days.
- Serving suggestions: Top with whipped cream, chocolate shavings, caramel drizzle, or fresh berries for extra flair.