Baileys Cheesecake Recipe

a slice of Baileys cheesecake on a white plate with a fork and some Irish cream in a glass.

5 from 1 vote

This elegant cheesecake features an Oreo cookie crust flavored with a hint of espresso, smooth and creamy Baileys cheesecake filling, and topped with Baileys whipped cream frosting!

Prep Time20

Cook Time1 25

Cool and refrigerate:7

Total Time8 45

Course: Dessert

Cuisine: American

Servings:

Calories: 515kcal

Author: Lyuba Brooke

Equipment

Ingredients

Oreo Crust:

8.5 oz chocolate Oreo cookies 24-26 cookies
1 tbsp instant espresso powder optional
5 tbsp unsalted butter melted

Cheesecake Filling:

32 oz full fat cream cheese softened
1 cup white granulated sugar
3 eggs room temperature
1/2 cup Baileys Irish cream room temperature
1 tsp pure vanilla extract
2 tbsp cornstarch
1 tbsp cocoa powder
1/2 tsp instant espresso powder

Baileys Whipped Cream:

1 cup heavy whipping cream
1/4 cup Baileys Irish cream
1/4 cup powdered sugar
1/2 tsp pure vanilla extract

Instructions

Before Starting the Cheesecake:

Preheat the oven to 325° and grease a 9 inch springform pan.
You will need a large roasting pan that’s bigger and longer than the springform pan. (You can even use the aluminum foil disposable ones).
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. Try to use a wide kind of foil so you would only need to use 1 solid sheet. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.

Oreo Crust:

Pulse the Oreo cookies in a blender until it's just crumbs.
Mix the cookie crumbs and instant espresso powder until evenly incorporated and then mix in melted butter until thoroughly incorporated.
Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and about half way up the sides.

Cheesecake Filling:

In a bowl of an electric mixer, beat cream cheese (with the vanilla beans) on medium-high speed until smooth and fluffy. I give it a good 2-3 minutes of beating to get is soft and smooth. Scrape sides and bottom on the bowl and beat for another minute.
Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.
Add Baileys and vanilla extract and beat, still on medium-high speed, until all mixed very well.
Lower the speed to low and beat in corn starch, cocoa powder, and instant espresso powder. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.
Transfer batter into the springform and spread in evenly.

Baking The Cheesecake:

Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven. Take the foil wrap off the pan.
Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight.

Baileys Whipped Cream:

Make sure to frost COLD, chilled cheesecake so whipped cream doesn't begin to melt.
NOTE: Make sure the bowl and the whisk attachment are clean and dry. Chill the bowl of the electric mixer in the refrigerator for a few minutes and don’t take the heavy whipping cream out until ready to whip.
Beat cold heavy whipping cream, Baileys Irish cream, and powdered sugar with a whisk attachment on medium-high speed. Slowly pour in vanilla extract while it's mixing and keep mixing until stiff peeks form. (Don't walk away, whipped cream forms pretty fast.)
Use half of the whipped cream to spread over the cheesecake and another half to pipe rosettes or other decorative shapes.
You can decorate the cheesecake with chocolate covered espresso beans, shaved chocolate, coffee candy, chocolate sprinkles and pears, or any other decorations you prefer.

Notes

Storing: Store your Baileys cheesecake in an airtight container (or wrapped in plastic wrap) in the refrigerator. Properly stored, your cheesecake should be good for up to 5 days.
Gluten Free Note: The only part of this cheesecake that contains gluten is the Oreo cookie crust. Use gluten free Oreo cookies, they are usually ready available in the grocery stores. If you don’t see the Oreo brand, you can use another brand chocolate sandwich cookies. Pulse them into crumbs to create a gluten free crust. Remaining ingredients should already be gluten free but double check the labels and nutritional information.
Alcohol Notes: This cheesecake as it's made per recipe contains alcohol. While most of the alcohol in the cheesecake filling cooks out, there is Irish cream in the whipped cream that does not get cooked. If you do not wish to use Baileys whipped cream, you can make a simple whipped cream to decorate this cheesecake, a vanilla whipped cream, a whipped cream cheese frosting (which can also be chocolate), or a mascarpone whipped frosting.

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