Baileys Cheesecake is hands down my favorite adult dessert when I want something that feels special and indulgent without being overly complicated. The first time I made this for a dinner party, it disappeared so fast that I barely got a slice for myself. The combination of creamy cheesecake infused with Baileys Irish Cream, topped with rich chocolate ganache, creates this absolutely dreamy dessert that’s perfect for celebrations or just treating yourself. My partner Joe, who usually isn’t big on desserts, asks me to make this at least once a month.

What Makes Baileys Cheesecake Special?

Baileys Cheesecake is a rich, creamy dessert that combines classic New York-style cheesecake with the smooth, coffee-chocolate flavor of Baileys Irish Cream liqueur. What sets this apart from regular cheesecake is the addition of Baileys in the filling, which adds incredible depth and a subtle boozy kick. It’s typically made with a chocolate cookie crust, a velvety Baileys-infused cream cheese filling, and topped with chocolate ganache and cookie crumbles for that extra touch of indulgence. Think of it as cheesecake that got dressed up for a party.

Simple Ingredients You’ll Need

Let’s break down everything that goes into making this incredible Baileys Cheesecake. I’ve organized the ingredients by component so you can see exactly what you’re working with.

For the Cookie Crust:

Chocolate sandwich cookies (2 cups, crushed): I use Oreos with the filling still in because they add flavor and help bind the crust. You could use chocolate graham crackers instead.
Melted butter (5 tablespoons): Binds the cookie crumbs together. Make sure it’s fully melted but not too hot.
Granulated sugar (2 tablespoons): Just a touch to sweeten the crust slightly. You can skip this if you want a less sweet base.

For the Baileys Filling:

Cream cheese (24 oz, three 8-oz packages, softened): The base of your cheesecake. Room temperature is absolutely crucial for avoiding lumps.
Granulated sugar (¾ cup): Sweetens the filling without making it overly sweet. The Baileys adds more sweetness too.
Sour cream (½ cup): Makes the Baileys Cheesecake extra creamy and adds a subtle tang that balances the sweetness.
Eggs (3 large): Room temperature eggs incorporate better. They give the cheesecake structure without making it dense.
Baileys Irish Cream (½ cup): The star ingredient that makes this cheesecake special. Use the original flavor for best results.
Vanilla extract (1 teaspoon): Rounds out all the flavors beautifully.
Cocoa powder (2 tablespoons): Adds a hint of chocolate flavor that complements the Baileys perfectly.
Salt (¼ teaspoon): Balances the sweetness and makes all the flavors pop.

For the Chocolate Ganache:

Semi-sweet chocolate chips (1 cup): Creates that glossy, rich topping. Use good quality chocolate for the best flavor.
Heavy cream (½ cup): Makes the ganache smooth and pourable. Full-fat cream is essential here.
Baileys (2 tablespoons, optional): A splash in the ganache adds even more Baileys flavor throughout your cheesecake.

For Topping:

Cookie crumbles: Crushed Oreos or chocolate cookies for garnish and extra texture.
Whipped cream (optional): For serving alongside each slice.

Creating Your Baileys Cheesecake

Alright, let’s make this stunning dessert. Don’t be intimidated by cheesecake because I’ll walk you through every step. Just give yourself enough time for proper chilling, and you’ll have amazing results.

Prep Your Pan

Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath. This step is crucial for preventing a soggy crust. Spray the inside with cooking spray.

Make the Crust

Crush your chocolate cookies in a food processor until they’re fine crumbs. If you don’t have a food processor, put them in a zip-top bag and crush with a rolling pin. Mix the cookie crumbs with melted butter and sugar until the mixture looks like wet sand.

Press this mixture firmly into the bottom of your prepared springform pan. I use the bottom of a measuring cup to really pack it down evenly. Bake for 10 minutes, then remove and let it cool while you make the filling.

Mix the Filling

Beat the softened cream cheese on medium speed for about 2-3 minutes until it’s completely smooth with absolutely no lumps. Scrape down the sides of the bowl frequently because cream cheese loves to stick to the edges.

Add the sugar and beat until well combined and fluffy. Mix in the sour cream, cocoa powder, and salt until smooth. Add the Baileys and vanilla, mixing just until incorporated. Finally, add the eggs one at a time, mixing on low speed just until each egg is incorporated. Don’t overmix after adding eggs because that creates too much air and can cause cracks in your Baileys Cheesecake.

Bake in a Water Bath

Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.

Bake for 55-65 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan. It should look like barely set Jell-O in the middle. The residual heat will continue cooking it as it cools.

Cool Gradually

Turn off the oven, crack the door open, and let the Baileys Cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks from forming. Then remove from the water bath and let it cool to room temperature before refrigerating for at least 6 hours or overnight.

Make the Ganache

Heat the heavy cream in a saucepan until it just starts to simmer. Pour it over the chocolate chips in a heatproof bowl and let sit for 3 minutes. Add the Baileys if using, then whisk until completely smooth and glossy. Let it cool for about 10 minutes until it thickens slightly.

Top and Serve

Pour the ganache over your chilled cheesecake and spread it evenly. Sprinkle cookie crumbles around the edges for that gorgeous finishing touch. Refrigerate for another hour to let the ganache set before slicing and serving your beautiful Baileys Cheesecake.

Perfect Pairings

This Baileys Cheesecake is rich and decadent on its own, but a few simple additions make it even better. I love serving it with a dollop of freshly whipped cream on the side because it adds a light, airy contrast. Fresh berries like raspberries or strawberries provide a tart element that cuts through the richness beautifully. For a complete Baileys-themed dessert experience, pair it with my Baileys Milkshake for guests who really love that Irish cream flavor. Strong coffee or espresso also makes an excellent beverage pairing.

Expert Tips for Success

Room temperature ingredients are essential: Cold cream cheese creates lumps no matter how long you mix. Set everything out at least an hour before you start baking your Baileys Cheesecake.
Don’t skip the water bath: I know it seems fussy, but the water bath prevents cracks and helps the cheesecake bake evenly. The gentle, moist heat is crucial for that silky texture.
Watch for the jiggle: The center should still wobble like Jell-O when you remove it from the oven. It firms up as it cools, and overbaking creates a grainy texture instead of creamy.
Cool gradually: Sudden temperature changes cause cracks. Let it cool in the oven with the door cracked, then at room temperature before refrigerating.
Chill overnight for best results: While you can serve after 6 hours, overnight chilling gives you the best texture and easiest slicing.
Use quality Baileys: Since it’s the star flavor, don’t substitute with cheap imitations. The original Baileys Irish Cream tastes best.
Clean cuts every time: Dip your knife in hot water and wipe it clean between each slice for those perfect, professional-looking cuts.
Make it ahead: This Baileys Cheesecake is perfect for entertaining because you can make it 2-3 days ahead. Just add the ganache the day you plan to serve.

Common Questions Answered

Can I make this without alcohol?

While the Baileys is what makes this special, you could substitute it with a mix of heavy cream and coffee for a similar flavor profile without the alcohol. Use ¼ cup heavy cream mixed with ¼ cup strong brewed coffee and add an extra teaspoon of vanilla. It won’t taste exactly like Baileys Cheesecake, but it’ll still be delicious.

Why did my cheesecake crack?

Cracks usually happen from overmixing, overbaking, or cooling too quickly. Mix just until ingredients are combined, especially after adding eggs. Don’t overbake because that slight jiggle in the center is what you want. Finally, cool gradually in the oven with the door cracked open instead of going straight to room temperature.

How long does Baileys Cheesecake keep?

Stored covered in the refrigerator, this cheesecake stays fresh for up to 5 days. The ganache might lose a bit of its shine after a few days, but the taste remains amazing. You can also freeze it without the ganache for up to 2 months. Thaw overnight in the fridge, then add fresh ganache before serving.

Can I use a different crust?

Absolutely! While chocolate cookie crust is classic, you could use graham crackers for a more traditional cheesecake base, or even ginger snaps for a spicy twist. Biscoff cookies would also be amazing with the Baileys flavor. Just use the same amount of crumbs and butter.

Why This Recipe Is a Winner

Baileys Cheesecake is the perfect dessert for adult celebrations because it’s sophisticated, indulgent, and absolutely delicious. The smooth Baileys flavor pairs beautifully with the tangy cream cheese, while the chocolate elements add depth and richness. It looks incredibly impressive but is actually achievable for home bakers with a little patience. Whether you’re making it for St. Patrick’s Day, a dinner party, or just because you love Baileys, this cheesecake delivers restaurant-quality results every single time.

For more indulgent dessert ideas and baking tips, check out my Pinterest page where I share all my favorite sweet treats.