This Baileys Chocolate Cheesecake packs a punch of booze. The Baileys Irish Cream starts in the chocolate cheesecake filling and works it’s way up to the ganache and finishes in the whipped cream. It’s the perfect cheesecake for St. Patrick’s Day.
Baileys Chocolate Cheesecake
It’s been a while since I’ve made a chocolate cheesecake. The last one I posted was my triple chocolate cheesecake, which was a hit with everyone. I’m not sure what has taken me so long to make another, but here it is AND I have several more lined up too.
With St. Patrick’s Day just around the corner, I figured I better get in gear and start posting.
Baileys Chocolate Cheesecake Ingredients
To get started on making the Baileys chocolate cheesecake, you’ll want to make sure you have the ingredients. There’s nothing worse than thinking that you have everything needed for a recipe and finding out halfway through the recipe that you are missing something. That happens to me all. the. time. and I’m even writing up the recipe.
- Oreo Cookies – off-brand chocolate sandwich cookies work great too! I recommend not using the double stuffed for the Oreo cookie crust.
- butter – the perfect binding agent for the cookies and it tastes great too. Margarine would also work.
- cream cheese – always make sure it’s up to room temperature for a creamy cheesecake.
- cocoa powder – adds a rich chocolate flavor without adding sugar and liquid into the recipe.
- granulated sugar – a must for the recipe and shouldn’t be substituted with powdered sugar.
- semi-sweet baking chocolate – I always use baking chocolate, but chocolate chips will work as well.
- eggs – always used large eggs unless a different size is specified. Room temperature eggs mix into recipes easily than cold eggs.
- sour cream – use full fat sour cream unless a recipe says otherwise.
- Baileys Irish Cream – I recommend the Original flavor for this recipe.
How to make Baileys Chocolate Cheesecake
Prepare the crust and press it into the bottom of the 9-inch springform pan. Place into a preheated oven and bake for 13 minutes. Remove from the oven to cool.
To prepare the filling, start by mixing the cocoa powder and sugar together. This will prevent cocoa powder lumps. Next, beat the cream cheese in a mixing bowl. Add the cocoa powder and sugar, and beat until creamy. Scrape down the sides and bottom of the bowl. Melt the chocolate in the microwave and let cool to room temperature. Stir in the Baileys Irish cream until incorporated. Pour that into the cream cheese mixture and beat until combined. Add in the sour cream and the eggs one at a time. Beat until smooth. Pour into the crust.
I like to double wrap my pan with heavy duty tin foil to make sure no water gets into my cheesecake. I’ve been testing out a silicone cheesecake bath wrap that’s working pretty great. (Review coming soon.) Bake the cheesecake until the edges are firm and the center jiggles like jello.
Oreo Cookie Crust
This Oreo Cookie Crust Recipe is so simple to make. It literally only requires two ingredients, cookies and butter. You can use any kind of Oreo flavor for a cookie crust, but I recommend the original or chocolate flavored. Also, steer clear of the double stuffed cookies. I find that the double stuffed cookies make the crust a little too hard when it’s baked and extra sweet.
Store brand cookies also work great for the recipe and are typically a little cheaper.
Add the cookies in a food processor and blend until they’re just crumbs. I’ve tried crushing them in a storage bag with a rolling pin, but the filling sticks to the sides of the bag and it just ends up becoming a huge hassle. Stir in the melted butter until the crumbs are all coated.
Press into the springform pan. If there’s enough, you can press it up the sides of the pan too. At this point, you can either freeze the crust for 10 to 15 minutes or bake it for 10 to 15 minutes. I typically bake mine because I never have extra room in my freezer.
Baileys Irish Cream Ganache Recipe
One of the finishing touches for this Baileys Chocolate Cheesecake is the Baileys Irish Cream ganache recipe. I like to make mine the next day after the cheesecake has baked and chilled overnight.
For the recipe, I used milk chocolate chips, heavy cream, and Baileys Irish Cream. You can use semi-sweet or dark chocolate chips if you prefer. It’s whatever your preference is.
I melted the chocolate chocolates and heavy cream in the microwave. I typically microwave for 1 minute, stir until the heavy cream is incorporated, then microwave for 30 seconds and stir until the chocolate is thick and creamy. Let the ganache cool before adding the Baileys Irish Cream. Once the ganache has cooled to room temperature, stir in the Baileys.
Pour the ganache on top of the cheesecake and place back into the fridge for another 30 minutes to an hour to firm up. It can be served immediately after the ganache is poured, but it will run down the sides of the slices of cheesecake.
Baileys Whipped Cream
For the Baileys whipped cream, I whipped up the heavy cream until soft peaks form. Then add in the powdered sugar and Baileys. Whip the cream until stiff peaks form.
Add the Baileys whipped cream to a piping bag fitted with the 1M tip and pipe some tall swirls on top of the cheesecake just before serving.
- Baileys Coffee Truffles
- Chocolate Guinness Cupcakes with Baileys Cream Cheese Frosting
- Baileys Chocolate Mousse
- Baileys Irish Cream ‘n Coffee Bundt Cake
Baileys Chocolate CheesecakePrint Pin It Rate
- 20 oreo cookies
- 5 T. butter melted
- 1/3 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 24 oz. cream cheese room temperature
- 8 oz. semi-sweet baking chocolate melted
- 4 large eggs
- 1 cup sour cream
- 1/2 cup Baileys Irish Cream
- 3/4 cup milk chocolate chips
- 3 T. heavy cream
- 1/3 cup Baileys Irish Cream
Baileys Whipped Cream
- 1 cup heavy cream
- 2 T. powdered sugar
- 1 T. Baileys Irish Cream
- Preheat oven to 325 degrees.
- In a food processor, add in the oreo cookies. Pulse until the oreo cookies are a fine crumb. You can also add the cookies into a storage bag and crush the cookies with a rolling pin.
- Add the melted butter into the oreo cookie crumbs and pulse a couple of times until the butter is distributed.
- Dump the cookie crumbs into a 9-inch springform pan. Press the crumbs down into the bottom of the pan.
- Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
Chocolate Cheesecake Filling
- In a bowl, add in the cocoa powder and sugar. Stir to combine. This will prevent lumps of cocoa powder. Set aside.
- In a large mixing bowl, add in the cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
- Add the cocoa powder and sugar mixture in with the cream cheese. Mix on medium until incorporated. Scrape down the sides of the bowl.
- Add the Baileys Irish Cream to the melted semi-sweet chocolate and stir until combined.
- Pour the chocolate mixture into the cream cheese mixture and beat until incorporated.
- Add in the sour cream and one of the eggs into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl. Add the rest of the eggs one at a time until all incorporated and Scrape the sides of the bowl again.
- Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
- Pour the cheesecake batter on top of the oreo cookie crust.
- Place in the oven. Let the cheesecake bake for 1 hour 16 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven.
- Place into the fridge and chill for at least 4 hours but I recommend overnight.
- In a microwave-safe bowl, add in the chocolate chips, Baileys, and heavy cream. Microwave for 1 minute and stir until the heavy cream is incorporated. Microwave one more time for 30 seconds and stir until the ganache comes together and is smooth.
- Pour the ganache on top of the chilled cheesecake.
- In a large mixing bowl, add in the heavy cream. Beat on medium until soft peaks form.
- Add in the powdered sugar and Baileys Irish Cream and beat until stiff peaks form.
- Add the whipped cream in a piping bag fitted with the 1M tip.
- Pipe swirls on the top of the chilled cheesecake to finish it off.
- Slice and serve! Store in the fridge.