Print

Baileys Irish Cream Cheesecake with Chocolate Ganache

Baileys Irish Cream cheesecake - featured image
Print Recipe

A creamy, decadent cheesecake infused with Baileys Irish Cream and topped with a rich chocolate ganache. This easy dessert is perfect for celebrations and guaranteed to impress with its silky texture and boozy twist.

Ingredients

Scale
  • 2 cups graham cracker crumbs (200g)
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt
  • 24 ounces cream cheese, full-fat, room temperature (680g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup sour cream, room temperature (120g)
  • 1/3 cup Baileys Irish Cream (80ml)
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract (7ml)
  • 2 tablespoons all-purpose flour (15g)
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped (170g)
  • 1/2 cup heavy cream (120ml)
  • 1 tablespoon Baileys Irish Cream (15ml, optional)

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand.
  2. Press crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  3. In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy (about 2 minutes). Add sugar and beat until fluffy.
  4. Add sour cream, Baileys Irish Cream, vanilla extract, flour, and salt. Mix until just combined, scraping down sides as needed.
  5. Add eggs one at a time, beating on low after each addition until just blended.
  6. Pour cheesecake filling over cooled crust. Tap pan gently to release air bubbles. Wrap outside of pan in two layers of aluminum foil.
  7. Place springform pan into a deep roasting pan. Fill roasting pan with hot water until it comes halfway up the sides of the cheesecake pan.
  8. Bake at 325°F (163°C) for 50-60 minutes, until edges are set but center still jiggles slightly.
  9. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  10. Remove pan from water bath, discard foil, and chill cheesecake in fridge for at least 4 hours (overnight is best).
  11. For ganache: In a small saucepan, heat heavy cream until just simmering. Pour over chopped chocolate and Baileys Irish Cream. Let sit for 2 minutes, then stir until smooth and glossy.
  12. Once cheesecake is fully chilled, pour ganache over top and spread evenly. Let set for 30 minutes in fridge.
  13. Run a knife around edge of pan before releasing springform. Slice with a hot, clean knife. Serve cold.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. A water bath helps prevent cracks and keeps the cheesecake creamy. Make a day ahead for deeper flavor. If cracks appear, the ganache will cover them. For clean slices, use a hot knife. Variations include gluten-free, dairy-free, and alcohol-free options.

Nutrition

Keywords: Baileys cheesecake, Irish cream dessert, chocolate ganache, creamy cheesecake, easy cheesecake, holiday dessert, potluck recipe, family gathering, boozy dessert

Find it online: https://hungermind.com/baileys-irish-cream-cheesecake-recipe-easy-creamy-dessert-with-chocolate-ganache/