Bailey’s Irish Cream Cheesecake Recipe

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Creamy and rich, this boozy Irish cream cheesecake recipe has just a touch of chocolate and a generous pour of Bailey’s Irish Cream! The vanilla wafer crust soaks up the Irish cream flavor and the whole cheesecake is topped with a thick layer of ganache. It’s spectacular!

📝 Shopping list

For this recipe you’ll need:

• Cream cheese – full fat, not low fat or fat free.
• Sugar
• Eggs – I used large
• Bailey’s Irish Cream Liqueur
• Vanilla
• Sour Cream
• Bittersweet chocolate chips
• Heavy cream
• Vanilla wafer cookies for crust – or use Oreos.
• Butter

Irish cream and chocolate

I am a fan of Irish cream. After all, it has all of the main food groups – fat, sugar, and booze. What’s not to like? This recipe takes Irish cream, adds a little chocolate for good measure, stirs in a creamy cheesecake batter that’s SO stupid easy to make, and then swathes the entire thing is a glorious burst of bittersweet chocolate ganache. So good.

Just. So. Good.

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 👉 Top tips

A lot of people are hesitant to try to make cheesecake. Don’t be! It’s really very easy as long as you don’t substitute ingredients and use these easy tips!

• Have all ingredients at room temperature.
• Don’t skip the water bath. It helps the cheesecake cook slowly and evenly which makes it super creamy.
• Mix it on the lowest speed. You don’t want to mix air into the batter because air bubbles will lighten it. The less air you beat in to the cheesecake batter the more dense and creamy your cheesecake will be.
• Don’t over bake – it will make the filling course and grainy.

I’m telling ya, you can do this!

What’s a water bath?

A water bath is when you place your cheesecake pan in a pan of boiling water before you put it in the oven. It keeps the cheesecake moist and ensures that the top doesn’t crack.

It’s essential to the best cheesecakes as far as I’m concerned.

1. Wrap the bottom and up the sides of your cheesecake pan with aluminum foil to seal it and keep the water out.
2. Place your filled cheesecake pan in a roasting pan.
3. Place the roasting pan in the oven.
4. Pour hot water in the roasting pan until it is halfway up the sides of the cheesecake pan. Be sure not to splash any water into the cheesecake.

❓ Do I have to use it?

A lot of y’all have asked if the water bath is absolutely necessary. Yes, it is. It not only keeps the top of this luscious Irish cream cheesecake from cracking but it also keeps the texture super creamy and silky all the way through. PLEASE use the water bath. It only take a  minute and it’s totally worth it.

I promise.

❓ Can I make this ahead of time?

You can make this Irish cream chocolate cheesecake a couple of days ahead of time if you want. It will keep just fine in the refrigerator tightly wrapped as long as you don’t have an onion, or liver, or something crazy in there with it.

What I like to do is to fold paper towel over the top of the cheesecake and then wrap it. The paper towel absorbs and extra moisture. Just be sure not to add the glaze until you are ready to serve it.

You’re going to love this!

More cheesecake recipes

I love cheesecake! It’s absolutely my favorite dessert and I have a lot of recipes for it. Here are some of my favorites.

• Pecan Praline Cheesecake is a rich, dense, creamy cheesecake with a gooey praline topping studded with buttery, toasted pecans.
• Pineapple Upside Down Cheesecake is decadently rich and luscious. Creamy pineapple cheesecake is topped with juicy pineapple rings, cherries, and pecans in a brown sugar glaze. 
• Plain Cheesecake that’s the perfect foundation for all your favorite variations. If you’ve been intimidated by the idea of a homemade baked cheesecake in the past give this New York Style recipe a try – it comes out right every time.

🥄 Equipment you might need…

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This springform pan is exactly what I have – including the color, of course! It’s leak proof and non-stick plus it’s heavy so everything bakes evenly. I love Nordic Ware! It makes this Irish cream cheesecake bake evenly and come out of the pan perfectly every time!

Here’s the Irish Cream Cheesecake recipe. Post your images on Instagram and tag #RestlessChipotle .. I love to see them!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

5 from 1 vote

Irish Cream Cheesecake

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As rich and creamy as cheesecake gets! This boozy Irish Cream cheesecake is easy to make and absolutely delicious! Flavored with Bailey's and a hint of chocolate.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Chilling 6 hours

Total Time 6 hours 55 minutes

Servings 12 servings

Calories 735

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Stand mixer

Ingredients

Crust

• 2 1/2 cups vanilla wafer crumbs
• 2 tablespoons sugar
• 7 tablespoons butter, 1/3 cup +1 tablespoon, melted

Cheesecake

• 32 ounces cream cheese, room temp
• 2 cups sugar
• 6 eggs, room temp
• 1/2 cup bittersweet chocolate chips
• 1/3 cup Bailey’s Irish Cream, or your favorite Irish cream liqueur
• 1/2 teaspoon vanilla
• 1 cup sour cream, room temp

Ganache

• 4 ounces bittersweet chocolate chips
• 1/4 cup heavy cream

Instructions

Crust

• Mix the crumbs with the sugar and butter.
• Press into the bottom and part way up the sides of a 9 inch springform pan.
• Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.

Cheesecake

• Preheat the oven to 375F.
• Melt the chocolate chips.
• Set aside.
• Beat the cream cheese with paddle attachment on lowest speed until smooth.
• Add the sugar and continue to beat at low speed.
• Add the eggs, one at a time, beating well after each.
• Remove bowl from mixer and fold in the chocolate, the Irish Cream, vanilla, and sour cream.
• Pour into prepared springform pan and place it in another, larger pan.
• Add boiling water until it comes halfway up the sides of the outside of the cheesecake pan. (this makes the bain marie)
• Bake for 45 minutes.
• Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
• Remove from the bain marie, remove the aluminum foil, and let cool to room temperature.
• Refrigerate for at least 4 hours or overnight.

Ganache

• Just before serving remove the cheesecake from the springform pan by carefully running a knife around the edge and gently opening up the hinge.
• Heat the heavy cream until bubbles form around the edge.
• Add the chocolate and stir gently until it melts and the whole mixture is blended.
• Spoon over the chilled cheesecake and smooth the top.

Notes

• Have all ingredients at room temperature.
• Don’t skip the water bath. It helps the cheesecake cook slowly and evenly which makes it super creamy.
• Mix it on the lowest speed. You don’t want to mix air into the batter because air bubbles will lighten it. The less air you beat in to the cheesecake batter the more dense and creamy your cheesecake will be.
• Don’t over bake – it will make the filling course and grainy.

Nutrition

Calories: 735kcal | Carbohydrates: 67g | Protein: 9g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 118mg | Sodium: 454mg | Potassium: 286mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1412IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

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