Bailey’s Irish Cream Cheesecake
This Bailey’s Irish Cream Cheesecake has a cookie crust, 2 layers of cheesecake flavored with Bailey’s, and topped with ganache. It is the perfect dessert for entertaining!
Bob’s and my friend Jason had us over for a St. Patrick’s Day party last year. His girlfriend Kerry made this awesome Bailey’s Irish Cream Cheesecake. My dad loves Bailey’s and cheesecake, so I knew this would be the perfect dessert for his birthday last month. This cheesecake is soooo delicious. I especially love the chocolate layer – it was super creamy. I have some ideas for a future cheesecake using that portion of the recipe, but I won’t be making that for a while. Are you in suspense? 🙂 UPDATE: it was the Cheesecake Factory Copycat Godiva Chocolate Cheesecake!
The crust for this cake is very thick compared to traditional cheesecake crust (as you can see in the last few pictures). If you prefer a thinner crust, just scale down the crust recipe. While I think it’s great as is, this cheesecake could be made with a graham cracker crust, an Oreo crust (shown here), or a different ganache recipe (featured here). UPDATE: see how I incorporated an Oreo crust and different ganache in a bite sized version of Bailey’s Irish Cream Mini Cheesecakes!
This ganache turned white-ish on top after I put the cake in the fridge overnight, uncovered. That didn’t happen with the Almost Fudge Gateau ganache (which I did cover), so the white could be due to the lack of cover or the actual ganache itself . . . I don’t really feel like testing it out! Regardless, anything with a ganache topping has my vote! Plus using a topping covers up any cracks or imperfections 🙂
The recipe did not say to take off the springform pan sides before topping, but I love the look of the ganache dripping over the sides, so I did – either way works well!
Gluten Free Option
Use Gluten Free vanilla wafer cookies for the crust for an entirely gluten free dessert!
Want a bite sized version?
Check out these Bailey’s Irish Cream Mini Cheesecakes that have an Oreo crust and are the perfect mini dessert!
Want more cheesecake recipes?
Check out these other cheesecakes:
Mini Pina Colada Cheesecakes
Bailey’s Irish Cream Mini Cheesecakes
Godiva Chocolate Cheesecake – Cheesecake Factory Copycat
S’mores Cheesecake Bars
Mexican Chocolate Black Bottom Cupcakes
Chocolate Pumpkin Cheesecake Bars
Pumpkin Chocolate Cheesecake Bars
Red Velvet Brownies with Cheesecake Swirl
Red Velvet Cheesecake
Chocolate Cheesecakes for Two
- 9-inch springform pan
For the crust:
- 4 tablespoons unsalted butter (melted)
- 1/4 cup sugar
- 1/4 cup cocoa
- 1 package vanilla wafers (ground to crumbs in food processor)
For the filling:
- 24 ounces packages cream cheese, softened (3 8-ounce packages)
- 3/4 cup sugar
- 3 eggs
- 2 cups sour cream
- 1/4 cup Bailey’s Irish Cream liqueur
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate (melted)
For the ganache topping:
- 5 ounces semi-sweet chocolate (coarsely chopped)
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Make the crust:
- Preheat oven to 350 degrees F, and grease the bottom of a 9-inch springform pan. Line pan with greased waxed paper or parchment paper.
- Combine butter, sugar, and cocoa powder. Stir in wafer crumbs. Press evenly over bottom of the springform pan and bake for 10 minutes. Cool pan and grease sides, if desired.
Make the filling:
- Set oven to 325 degrees F.
- In the bowl of a stand mixer, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Bailey's, and vanilla. Pour 2/3 of the cheesecake mixture over the crust.
- To the remaining mixture, stir the melted chocolate. Spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture.
- Bake for about 1 1/2 hours, until the center is raised and set. Let cool to room temperature. Remove springform pan sides before topping if you prefer the look of ganache drips on the sides of the cheesecake.
Make the topping:
- Mix chopped chocolate with whipping cream and butter and melt in a saucepan on the stove or in a bowl in the microwave on 50% power in 30-second intervals. Stir in vanilla. Use a wire whisk to get the ganache nice and smooth, then let it cool a bit. Spread over top of the cheesecake.
- Refrigerate at least 6 hours, or overnight.