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Baileys Cheesecake
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
350 minutes
Indulgent Baileys cheesecake with mocha crust, creamy Irish cream filling, and Baileys chocolate ganache topping - a luxurious treat.
Ingredients:
  • Cookie Crust
  • cooking spray
  • 20 java chip-flavored creme-filled chocolatesandwich cookies (such as Oreo)
  • 2 tablespoons butter, melted

  • Cheesecake Filling
  • 3 (8-oz.) pkg. cream cheese, at roomtemperature
  • 3/4 cup sour cream, at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon instant espresso powder
  • ¼ teaspoon table salt
  • 3 large eggs, at room temperature
  • 1/2 cup Baileys Irish Cream
  • Baileys Ganache
  • ¼ cup heavy cream
  • ¼ cup Baileys Irish Cream
  • 1 teaspoon instant espresso powder1cup milk chocolate chips
  • Sweetened whipped cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) with the rack in the lower third position. Lightly grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper.
  • Pulse cookies in a food processor until finely ground, about 2 to 3 minutes. Add melted butter and pulse for an additional 30 seconds.
  • Evenly press mixture into bottom and up sides of pan.
  • Bake in the preheated oven for 10-12 minutes until firm and fragrant. Allow to cool slightly while preparing the filling, approximately 10 minutes.
  • Lower the oven temperature to 300 degrees F (150 degrees C).
  • Wrap the cooled crust with a double layer of heavy-duty aluminum foil at the bottom of the pan to prevent water from seeping in.
  • Prepare the cheesecake filling by adding cream cheese to a stand mixer fitted with the paddle attachment. Beat on medium-low speed for about 2 minutes until creamy. Then add sour cream and continue to beat on medium-low speed for another 2 minutes until fully combined, scraping down the sides of the bowl halfway through.
  • In a large bowl, combine sugar, espresso powder, vanilla, and salt, beating until well mixed, about 1 minute. Add eggs one at a time, mixing on low speed until fully incorporated, scraping the sides of the bowl as needed, for 1 to 2 minutes.
  • Pour in the Baileys and mix on low speed until fully incorporated, for about 45 seconds.
  • Pour the filling onto the cooled crust. Set the springform pan in a larger roasting pan and place it in the preheated oven. Pour 1 1/2 cups of water into the roasting pan. Bake until the cheesecake is nearly set, with a slight jiggle in the center 2 inches and the edges slightly pulled away from the pan, for 50 to 60 minutes.
  • After baking, gently turn off the oven and leave the door slightly ajar by about 7 to 8 inches. Allow the cheesecake to rest in the warm oven for 30 minutes. Then, carefully remove the cheesecake from the water bath. Cover and refrigerate for at least 3 hours or overnight before serving.
  • To prepare the ganache: Warm cream and Baileys in a saucepan over medium heat until just warmed, for about 3 to 4 minutes. Mix in espresso powder until well incorporated. Add chocolate chips and let sit for 1 minute, then stir until silky smooth.
  • Transfer the cheesecake to a cake plate. Drizzle the ganache evenly on top of the chilled cheesecake, using an offset spatula to spread it slightly over the edges. Chill in the refrigerator until the ganache is firm, approximately 30 minutes.

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