Baileys Chocolate Cheesecake

            Amazingly delightful, flavorful and super yummy! This cheesecake is the bomb!! This is the dessert you want to have on hand at all times. Make it for special events, Holidays, birthdays, parties, or just because! It is just that special!!

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After many disgusting attempts at finding the perfect cheesecake with Baileys, I finally got it. This is intensely creamy and chocolatey, The Baileys gives it another whole layer of flavor and then you top with a whipped topping! There is no way this could be a bad idea!

            If you do not enjoy Baileys Liqueur like so many others do, you probably will not enjoy this cheesecake. However, for those of you who do like the flavor of Irish Cream, this is the dessert for you.

We are going to put this dessert in layers so that each bite you take is going to have a little of everything. The cookie layer, the chocolate layer with the flavor of Baileys. They all combine in a perfect combination.

Frequently Asked Questions:

            Do I have to use Baileys?

No, but if you have another thick creamy liqueur that you like, go ahead and switch it out.

            How do I store this cheesecake?

As long as you have it wrapped tightly, it can stay in the refrigerator for up to 2 weeks.

            Can I freeze this cheesecake?

I prefer to keep the cheesecake frozen. It makes it even more of a special treat. To freeze it, I first wrap it in a couple layers of plastic wrap, then I will cover it entirely with aluminum foil. It will be good in the freezer for up to 1 month.

What do you need to make Baileys Chocolate Cheesecake

            Cookie Crust:

                        2 cups of crumbled chocolate cream cookies

                        ½ cup butter, melted and unsalted

            Cream Cheese Filling:

                        ½ cup Baileys Irish Cream

                        ½ cup double cream, you can use heavy cream

                        2 tbsp butter, melted

                        1 tsp vanilla extract

                        16 ounces cream cheese, softened to room temperature

                        12 ounces semi sweet chocolate, melted

                        ½ cup sugar

                        2 tbsp dark brown sugar

                        3 large eggs, at room temperature

            Topping:

                        ¾ cup sour cream

                        2 tbsp Baileys Irish Cream

         Chocolate Drizzle:

                       12 ounces semi sweet chocolate, melted

                       2 to 3 tbsp heavy cream

How to make Baileys Chocolate Cheesecake

FIRST STEP:

Preheat the oven to 375*

Prepare a 9 or 10 inch Springform pan

SECOND STEP:

Grind the cookies and add the butter until it forms small crumbs

a)

b)

Put the crumbs into the bottom of the pan and press firmly onto the sides and the bottom

Bake for 10 minutes and then set to the side to cool

THIRD STEP:

In a large bowl combine the cream cheese, both sugars and beat well until smooth

a)

b)

c)

d)

FOURTH STEP:

Add in the eggs, beating after each

Add in the melted chocolate

Mix to combine well

FIFTH STEP:

Add in the vanilla,  cream and Baileys. Stir to blend well

Pour into the pan with the crust

SIXTH STEP:

Bake for 10 minutes at 375*

Reduce the heat to 280* and bake for 45 minutes,

Turn the oven off, leave the door closed and do not remove the cheesecake

SEVENTH STEP:

Leave the cheesecake in the oven for an hour to continue cooking and firming up

Remove from the oven and spread the topping lightly to almost the edges

EIGHTH STEP:

Cool to room temperature, wrap in plastic and place in the refrigerator for 8 to 12 hours. If you want creamier, then leave this in the refrigerator for up to 2 days

Remove from pan.

Drizzle with the melted chocolate and let it drip down the sides.

a)

b)

Serve and Enjoy!

YAY!

YUM!

Baileys Chocolate Cheesecake

Baileys Chocolate Cheesecake

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • Cookie Crust:
  •                         2 cups of crumbled chocolate cream cookies
  •                         ½ cup butter, melted and unsalted
  •             Cream Cheese Filling:
  •                         ½ cup Baileys Irish Cream
  •                         ½ cup double cream, you can use heavy cream
  •                         2 tbsp butter, melted
  •                         1 tsp vanilla extract
  •                         16 ounces cream cheese, softened to room temperature
  •                         12 ounces semi sweet chocolate, melted
  •                         ½ cup sugar
  •                         2 tbsp dark brown sugar
  •                         3 large eggs, at room temperature
  •             Topping:
  •                         ¾ cup sour cream
  •                         2 tbsp Baileys Irish Cream
  •          Chocolate Drizzle:
  •                        12 ounces semi sweet chocolate, melted
  •                        2 to 3 tbsp heavy cream

Instructions

FIRST STEP:

Preheat the oven to 375*

Prepare a 9 or 10 inch Springform pan

SECOND STEP:

Grind the cookies and add the butter until it forms small crumbs

Put the crumbs into the bottom of the pan and press firmly onto the sides and the bottom

THIRD STEP:

Bake for 10 minutes and then set to the side to cool

In a large bowl combine the cream cheese, both sugars and beat well until smooth

FOURTH STEP:

Add in the eggs, beating after each

Add in the melted chocolate and mix to combine well

FIFTH STEP:

Add in the vanilla,  cream and Baileys. Stir to blend well

Pour into the pan with the crust

SIXTH STEP:

Bake for 10 minutes at 375*

Reduce the heat to 280* and bake for 45 minutes,

Turn the oven off, leave the door closed and do not remove the cheesecake

SEVENTH STEP:

Leave the cheesecake in the oven for an hour to continue cooking and firming up

Remove from the oven and spread the topping lightly to almost the edges

EIGHTH STEP:

Cool to room temperature, wrap in plastic and place in the refrigerator for 8 to 12 hours. If you want creamier, then leave this in the refrigerator for up to 2 days

Remove from pan.

Drizzle with the melted chocolate and let it drip down the sides.

Serve and Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 120mgSodium: 18mgCarbohydrates: 80gSugar: 14gProtein: 12g

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