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Baileys Irish Cream Cheesecake

Irresistible Baileys Irish Cream Cheesecake for Any Celebration

Indulge in a luxurious Baileys Irish Cream Cheesecake, perfect for celebrations with its creamy texture and chocolate ganache.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Irish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 16 oz Cream Cheese Full-fat for best results
  • 1 cup Sugar Granulated sugar
  • 1 cup Baileys Irish Cream The star of the show!
  • 4 large Eggs At room temperature
Crust
  • 1.5 cups Graham Cracker Crumbs Feel free to customize with chocolate graham crackers
  • 0.5 cup Unsalted Butter Melted
Ganache
  • 8 oz Chocolate High-quality chocolate
  • 1 cup Heavy Cream For glossy topping

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Saucepan
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.
  2. Combine graham cracker crumbs with melted unsalted butter and press into the springform pan.
  3. Bake the crust for 10 minutes, then let it cool.
  4. Beat cream cheese and sugar until smooth, then add eggs one at a time and finally the Baileys.
  5. Pour the filling over the cooled crust and bake for 50-60 minutes.
  6. Cool at room temperature for around an hour, then refrigerate for at least 4 hours or overnight.
  7. Prepare ganache by heating cream and chocolate until melted and smooth.
  8. Pour ganache over the chilled cheesecake and let it set.
  9. Slice and garnish as desired before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 32gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth filling. Refrigerate overnight for best flavor and texture.

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