baileys irish cream cheesecake recipe

Written BySheba G Updated On
baileys irish cream cheesecake recipe
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The Best baileys irish cream cheesecake recipe

I have been making this Baileys Irish Cream Cheesecake for years and it is always a hit. My family loves the rich, creamy texture and the subtle hint of Irish cream in every bite. It is perfect for St. Patrick’s Day, a birthday party, or just a weekend dessert when you want something special. The best part is that it is surprisingly easy to put together, and the flavor is so elegant. Plus, a small slice goes a long way because it is so rich, so you are not overdoing it on calories. It is a dessert that feels indulgent but can be part of a balanced diet when enjoyed in moderation.

Baileys Irish Cream Cheesecake

Baileys Irish Cream Cheesecake

4.7 from 1111 votes

A creamy and decadent cheesecake with a smooth Baileys Irish Cream flavor. The buttery graham cracker crust complements the rich filling perfectly.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins plus chilling
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter melted

For the Filling

24 oz cream cheese softened
3/4 cup granulated sugar
3 large eggs
1/2 cup Baileys Irish Cream
1 tsp vanilla extract
1/4 cup sour cream

👨‍🍳Directions

1Preheat oven to 325°F. Wrap the outside of a 9 inch springform pan with foil to prevent water from leaking if using a water bath.
2In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
3Press the crumb mixture firmly into the bottom of the springform pan. Use the bottom of a glass to press it down evenly.
4Bake crust for 10 minutes. Remove from oven and let cool slightly while you make the filling.
5In a large bowl, beat cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy.
6Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
7Mix in Baileys, vanilla extract, and sour cream until just combined. Do not overmix.
8Pour the filling over the crust and spread evenly.
9Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
10Bake for 50 to 60 minutes, or until the edges are set but the center is still slightly jiggly.
11Turn off the oven and leave the cheesecake in the oven with the door cracked for 1 hour.
12Remove from the water bath and let cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

9 inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Water bath pan (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 8g

📝Notes

For a non alcoholic version, substitute Baileys with a mixture of 1/2 cup heavy cream and 1 teaspoon Irish cream extract. Make sure all ingredients are at room temperature for a smooth filling.

Watch Video Of How Baileys Irish Cream Cheesecake Works

This Baileys Irish Cream Cheesecake is a dessert that always impresses without being too difficult to make. It is rich, creamy, and has just the right amount of Irish cream flavor. I love serving it for family dinners or holiday parties because everyone asks for the recipe.

❓ Frequently Asked Questions About Baileys Irish Cream Cheesecake

1. Can I make this Baileys cheesecake without alcohol?

Yes, you can use a non alcoholic Irish cream syrup or a mixture of heavy cream and a drop of Irish cream extract. The flavor will be similar but without the alcohol.

2. How do I store leftover cheesecake?

Store it in the refrigerator tightly covered. It will stay fresh for up to 5 days. You can also freeze it for up to 3 months. Wrap it well in plastic wrap and then foil before freezing.

3. Why did my cheesecake crack?

Cracks often happen from overbaking or sudden temperature changes. Using a water bath and letting the cheesecake cool slowly in the oven helps prevent cracks. Also, do not overmix the batter.

4. Can I use a different crust?

Absolutely. A chocolate cookie crust or a shortbread crust works great with this flavor. Just adjust the sugar to your taste.

5. How do I know when the cheesecake is done?

The edges should be set and the center should still have a slight jiggle. It will firm up as it cools. An instant read thermometer inserted in the center should read 150°F.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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