A rich and creamy cheesecake infused with Baileys Irish Cream, set on a chocolate cookie crust, and finished with a silky chocolate ganache drizzle—this decadent dessert is perfect for St. Patrick’s Day or any special occasion. The smooth texture, deep chocolate notes, and hint of Irish cream make this cheesecake an indulgent treat that is sure to impress!

Why You’ll Love This Recipe

Creamy & Indulgent – The combination of cream cheese, sour cream, and Baileys creates an ultra-smooth and flavorful filling.
Perfectly Balanced Flavor – The Irish cream liqueur adds a subtle boozy richness without overpowering the cheesecake.
Chocolate Lover’s Dream – The chocolate cookie crust and ganache topping bring a delicious contrast to the creamy filling.
Great for Special Occasions – A stunning dessert for St. Patrick’s Day, holidays, or celebrations.
Make-Ahead Friendly – Needs at least 4 hours of chilling, making it a stress-free dessert to prepare in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

chocolate cookie crumbs (such as Oreos, crushed)
unsalted butter, melted

For the Cheesecake Filling:

cream cheese, softened
granulated sugar
large eggs
Baileys Irish Cream
vanilla extract
sour cream

For the Chocolate Ganache Topping:

heavy cream
dark chocolate, chopped

Directions

1. Preheat & Prepare the Pan

Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks (if using a water bath).

2. Make the Crust

In a bowl, combine chocolate cookie crumbs with melted butter and mix well.
Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then set aside to cool.

3. Prepare the Cheesecake Filling

In a large bowl, beat cream cheese until smooth.
Add sugar and mix until well combined.
Beat in eggs one at a time, mixing gently after each addition.
Stir in Baileys Irish Cream, vanilla extract, and sour cream until fully incorporated.

4. Bake the Cheesecake

Pour the filling over the crust and smooth the top.
Bake for 55-65 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour (this prevents cracking).

5. Prepare the Ganache

Heat heavy cream until hot but not boiling.
Pour over chopped dark chocolate and stir until smooth and glossy.

6. Chill & Serve

Once the cheesecake has cooled, drizzle with ganache.
Refrigerate for at least 4 hours before serving (overnight is best for the perfect texture).
Slice, serve, and enjoy!

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 65 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 10 servings
Calories: Approximately 480 kcal per serving

Variations

No-Bake Version – Skip baking and chill the cheesecake overnight for a softer texture (use gelatin to help set it).
Espresso Twist – Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
Extra Chocolatey – Mix ½ cup melted chocolate into the cheesecake batter for a deeper chocolate taste.
Gluten-Free Option – Use gluten-free chocolate cookies for the crust.
Nutty Crunch – Sprinkle chopped hazelnuts or almonds over the ganache for extra texture.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze the cheesecake without the ganache for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Cheesecake is best served chilled, but let it sit at room temperature for 10 minutes before slicing for easier serving.

FAQs

Can I make this cheesecake without alcohol?

Yes! Simply omit the Baileys Irish Cream and replace it with heavy cream or milk.

Why did my cheesecake crack?

Cheesecake cracks can occur if it’s overbaked or cooled too quickly. To prevent cracks:

Don’t overmix the batter after adding eggs.
Bake in a water bath for even cooking.
Cool gradually in the oven with the door slightly open.

Do I need a water bath for this cheesecake?

A water bath helps prevent cracks, but it’s not required. If you skip it, just cool the cheesecake slowly.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife, wiping it clean with a damp towel between slices for smooth cuts.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, but dark chocolate balances the sweetness better. If using milk chocolate, reduce the cream slightly to keep the ganache thick.

What’s the best substitute for Oreos in the crust?

You can use graham crackers, chocolate wafer cookies, or digestive biscuits instead.

Can I add toppings to the cheesecake?

Absolutely! Try whipped cream, caramel drizzle, chocolate shavings, or crushed cookies for extra indulgence.

How far in advance can I make this cheesecake?

You can make it 2-3 days ahead, as it tastes even better after chilling overnight.

What drinks pair well with this cheesecake?

Serve with Baileys Irish Cream, coffee, Irish coffee, or a glass of milk for the best pairing.

Can I make mini cheesecakes instead?

Yes! Bake in a muffin tin for 15-18 minutes, then cool and chill as directed.

Conclusion

Baileys Irish Cream Cheesecake is a luxurious, creamy dessert that’s perfect for St. Patrick’s Day or any special occasion. With a chocolate cookie crust, smooth Baileys-infused filling, and decadent ganache, this cheesecake is a showstopping indulgence. Whether you’re hosting a festive gathering or treating yourself, this cheesecake is guaranteed to impress!

Baileys Irish Cream Cheesecake

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A rich and creamy cheesecake infused with Baileys Irish Cream, set on a chocolate cookie crust, and drizzled with luscious chocolate ganache—perfect for St. Patrick’s Day indulgence!

Author: Asma
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 5 hours (including chilling)
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Irish-American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the crust: Combine chocolate cookie crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes, then set aside.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
Beat in eggs one at a time, then stir in Baileys Irish Cream, vanilla extract, and sour cream until combined.
Pour the filling over the crust. Bake for 55-65 minutes, until the center is slightly jiggly but set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Make the ganache: Heat heavy cream until hot but not boiling. Pour over chopped chocolate and stir until smooth.
Drizzle ganache over the cooled cheesecake and refrigerate for at least 4 hours before serving.

Notes

For a smoother texture, ensure all ingredients are at room temperature before mixing.
To prevent cracking, bake the cheesecake in a water bath or place a pan of hot water on the oven’s lower rack.
Garnish with whipped cream and chocolate shavings for an extra indulgent touch.