Yield: 8 servings

Bailey's Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 4 hours
Total Time 5 hours 30 minutes

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!


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 (8 ounce each) cream cheese, room temperature
  • 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

  1. Pulse cookies in a food processor until fine crumbs. Mix in melted butter.
  2. Press crust into the bottom of a 9-inch springform pan. Freeze until filling is ready.

For the filling

  1. Preheat oven to 350 degrees F. Place a large broiler pan on the bottom shelf and fill with at least one inch of water.
  2. 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.
  3. In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract.
  4. Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended.
  5. Add in eggs one at a time, beating just until a mousse-like texture.
  6. Pour filling into prepared crust.

To Bake

  1. Place cheesecake on a baking sheet on the shelf JUST ABOVE the broiler pan (in the lower ⅓ of the oven). Do not put the pan directly into the water bath.
  2. 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.
  3. After thirty minutes, remove cheesecake and allow to cool to room temperature.
  4. Slide a knife around the edge of the cheesecake, cover with plastic wrap and refrigerate for 4 hours, or overnight is best.

For ganache

  1. To prepare the ganache, heat heavy cream in a double boiler until hot (but not boiling).
  2. Remove from heat and add 6 oz of dark chocolate chips (or bits). Stir until smooth and allow to cool to room temperature.
  3. Pour thickened ganache over the top of the chilled cheesecake.

For Whipped Cream

  1. In a clean mixing bowl, beat heavy cream, powdered sugar, and espresso powder until stiff peaks form, about 4-5 minutes.
  2. Pipe whipped cream onto ganache and top with chocolate espresso beans.
  3. Slice and serve!


  1. 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.
  2. 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.
  3. 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)!
  4. How long does cheesecake last in the refrigerator? I find it's best when eaten within 5 days from baking.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 943Total Fat: 65gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 195mgSodium: 227mgCarbohydrates: 80gFiber: 3gSugar: 68gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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