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Baileys Irish Cream Cheesecake

Irresistible Baileys Irish Cream Cheesecake for Sweet Moments

This Baileys Irish Cream Cheesecake is a decadent dessert perfect for celebrating special moments.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Provide a buttery and crumbly base
  • 0.5 cups Unsalted Butter Melted, to bind the crumbs
For the Cheesecake Filling
  • 16 ounces Cream Cheese Room temperature for smooth mixing
  • 0.75 cups Granulated Sugar Sweetens the filling
  • 0.5 cups Baileys Irish Cream Essential for flavor
  • 1 cups Sour Cream Adds tang and creaminess
  • 3 large Large Eggs Provide structure to the cheesecake
For the Chocolate Ganache
  • 8 ounces Semi-Sweet Chocolate For a rich topping
  • 0.5 cups Heavy Cream Ensures smooth ganache
Optional Garnishes
  • Chocolate Shavings For presentation
  • Whipped Cream Adds airy contrast

Equipment

  • Springform Pan
  • Mixing Bowl
  • Electric mixer
  • Saucepan

Method
 

Preparation Steps
  1. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs and melted butter, then press into the pan.
  3. Bake the crust for about 10 minutes until golden.
  4. Beat cream cheese until smooth, add sugar and Baileys until combined.
  5. Blend in sour cream, then add eggs one at a time.
  6. Pour filling over cooled crust and bake for 50-60 minutes.
  7. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.
  8. Heat heavy cream and pour over chopped chocolate, stir until smooth.
  9. Pour ganache over cheesecake and chill until set.
  10. Serve each slice with chocolate shavings or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 70mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

This cheesecake is best made a day in advance to enhance flavor. Store in the fridge for up to 5 days or freeze for up to 2 months.

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