The great taste of Cheesecake and Bailey’s Irish Cream all in one dessert! This Baileys Cheesecake recipe has an oreo cookie crust, creamy cheesecake with Irish Cream, chocolate ganache, and an espresso whipped cream!
Table of Contents
What is Baileys Cheesecake
This cheesecake includes all the best parts of Irish coffee!
- Easy chocolate Oreo pie crust.
- Rich coffee flavor baked right into the cheesecake.
- Decadent chocolate ganache spread over the top.
- Espresso flavored whipped cream piped on the edges.
Add a little Bailey’s in the mix and you get a cheesecake with a distinct “adult” twist! We used our favorite cheesecake recipe as a starting point!
Whether you enjoy this cheesecake for St Patricks Day, Valentine’s Day or just a random dessert, you’re friends and family with LOVE it.
I made my own Oreo crust for this Bailey’s cheesecake. All you have to do is pulverize the Oreos, mix with melted butter and press it into a pie plate. Then stick the crust in the freezer until it’s time to bake the cheesecake.
Here’s what goes into this espresso cheesecake recipe:
- Heavy whipping cream– combined with liquor and coffee it starts the perfect base.
- Strong brewed coffee– enhances the chocolate in the cheesecake
- Bailey’s Irish cream
- White chocolate chips– provides structure and flavor to the basic cheesecake
- Cream cheese– use full fat (not the spreadable tub)
- Sour cream– gives our cheesecake a creamy texture
- Eggs – room temperature
How to Make Baileys Cheesecake
Make the Oreo cookie crust. Press into springform pan and set aside.
Make the cheesecake. In a double boiler, heat cream, Bailey’s liquor, and coffee until hot (but not boiling). Add white chocolate to the cream. Remove from heat and stir until smooth.
In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract. Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended. Add in eggs one at a time, beating just until a mousse-like texture.
Bake. Pour the cheesecake filling into the prepared crust. Bake in the oven just above the water bath for one hour. Turn off the oven and let the cheesecake sit for another 30 minutes.
PRO TIP. Instead of placing the springform pan IN the water bath, place on shelf above. Still get the moisture from the water, without worrying about a soggy crust.
Chill. Cover the baked cheesecake in plastic wrap and let it chill in the fridge for at least four hours or up to overnight.
Chocolate Ganache Recipe
With white chocolate, coffee and Bailey’s in an Oreo crust, this cheesecake already sounds pretty decadent right? It is, in the best possible way.
And I know I could have stopped there–but I just HAD To add a little dark chocolate on top! This final chocolate layer comes in the form of a velvety ganache with just two ingredients.
To make the ganache:
Melt dark chocolate chips in warm heavy cream and whisk to form a smooth pourable texture. Pour on top of the chilled cheesecake.
Before you slice the cheesecake, wait! There’s one more dreamy creamy addition: espresso whipped cream: Add a dollop of espresso whipped cream on top to complete this decadent cheesecake with the zing of coffee and whiskey flavors! I
Having issues with your cheesecake? Check out these tips for troubleshooting your dessert.
Sometimes cheesecakes crack when you over-beat the filling. No worries though, our Baileys cheesecake will get covered in chocolate ganache.
Simply run a knife along the edge of the springform pan to make sure the cheesecake has separated from the side of the pan. Then unlatch the springform pan and remove the outer piece, allowing the cheesecake to remain on the plate.
YES! Once the cheesecake has set and chilled you can freeze IN the springform pan and wrap with a layer of plastic wrap then foil. Or, you can remove the pan, wrap in plastic wrap and foil, then freeze (just be careful not to set anything on the cheesecake)!
Cheesecake is best eaten within 5 days from baking.
For the crust
- 15 Oreo Cookies
- 4 Tablespoons unsalted butter melted
For the filling
- 1 ¼ cup heavy whipping cream
- ¼ cup Bailey’s liquor
- 1 Tablespoon strong brewed coffee
- 11 ounce white chocolate chips or chopped white chocolate bar
- 2 packages cream cheese, room temperature 8 ounce each
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
For the ganache
- ½ cup heavy whipping cream
- 6 ounce dark chocolate chips or chopped
For the whipped cream
- ½ cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon espresso powder
- ¼ cup dark chocolate espresso beans
For the crust
- Pulse cookies in a food processor until fine crumbs. Mix in melted butter.
- Press crust into the bottom of a 9-inch springform pan. Freeze until filling is ready.
For the filling
- Preheat oven to 350 degrees F. Place a large broiler pan on the bottom shelf and fill with at least one inch of water.
- In a double boiler, heat cream, Bailey’s liquor, and coffee until hot (but not boiling). Add white chocolate chips or bits to the cream. Remove from heat and stir until smooth. Set aside to cool.
- In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract.
- Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended.
- Add in eggs one at a time, beating just until a mousse-like texture.
- Pour filling into prepared crust.
- Place cheesecake on a baking sheet on the shelf JUST ABOVE the broiler pan (in the lower 1/3 of the oven). Do not put the pan directly into the water bath.
- Bake for one hour (do NOT open the oven door. After one hour, turn off oven and do not disturb the cheesecake for 30 minutes.
- After thirty minutes, remove cheesecake and allow to cool to room temperature.
- Slide a knife around the edge of the cheesecake, cover with plastic wrap and refrigerate for 4 hours, or overnight is best.
- To prepare the ganache, heat heavy cream in a double boiler until hot (but not boiling).
- Remove from heat and add 6 oz of dark chocolate chips (or bits). Stir until smooth and allow to cool to room temperature.
- Pour thickened ganache over the top of the chilled cheesecake.
For Whipped Cream
- In a clean mixing bowl, beat heavy cream, powdered sugar, and espresso powder until stiff peaks form, about 4-5 minutes.
- Pipe whipped cream onto ganache and top with chocolate espresso beans.
- Slice and serve!
- Why did my cheesecake crack on top? Sometimes this happens when you over beat the cheesecake filling. Sometimes it just happens. Not to worry though…we’re topping our cheesecake with chocolate ganache and it will cover it right up.
- How do you remove the cheesecake from the pan? Simply run a knife along the edge of the pan to make sure the cheesecake has separated from the side of the pan. Then unlatch the springform pan and remove the outer piece, allowing the cheesecake to remain on the plate.
- Can you freeze cheesecake? YES! Once the cheesecake has set and chilled you can freeze IN the springform pan and wrap with a layer of plastic wrap then foil.OR, you can remove the pan, wrap in plastic wrap and foil, then freeze (just be careful not to set anything on the cheesecake)!
- How long does cheesecake last in the refrigerator? I find it’s best when eaten within 5 days from baking.
If you like coffee, Bailey’s and chocolate, I think it’ll be impossible to NOT love this delicious espresso cheesecake.