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Baileys Irish Cream Cheesecake

Baileys Irish Cream cheesecake - featured image
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A rich and creamy cheesecake infused with Baileys Irish Cream, perfect for celebrations or cozy nights. This easy homemade dessert features a buttery crust and a smooth, boozy filling that impresses every time.

Ingredients

Scale
  • 1 ¾ cups (175g) graham cracker crumbs or digestive biscuits, crushed
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 24 ounces (680g) cream cheese, softened (full fat)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) Baileys Irish Cream
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) heavy cream, whipped (optional topping)
  • Shaved chocolate or cocoa powder for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and stir until crumbs are evenly coated and look like wet sand.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly.
  4. Bake the crust for 10 minutes to set it. Remove from oven and set aside to cool slightly.
  5. In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides once or twice.
  6. Gradually add 1 cup sugar, mixing until just combined.
  7. Beat in eggs one at a time on low speed, ensuring each is fully incorporated before adding the next.
  8. Mix in Baileys Irish Cream and vanilla extract until batter is silky and aromatic.
  9. Fold in sour cream gently with a spatula.
  10. Pour the filling over the cooled crust, smoothing the top. Tap the pan gently on the counter to release trapped air bubbles.
  11. Wrap the bottom of the springform pan with foil if using a water bath. Place the pan in a larger baking dish and pour hot water halfway up the sides of the springform.
  12. Bake for 50-60 minutes. The edges will look set but the center should jiggle slightly when shaken.
  13. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
  14. Remove from oven and water bath, then refrigerate uncovered for at least 4 hours or overnight.
  15. Before serving, optionally top with whipped cream and shaved chocolate. Slice with a warm knife dipped in hot water and wiped dry for clean edges.

Notes

Use room temperature eggs and softened cream cheese to avoid lumps. Baking in a water bath and slow cooling with the oven door slightly open helps prevent cracks. Slice with a warm knife for clean edges. For a vegan or dairy-free version, substitute cream cheese and Baileys accordingly. Cracks can be disguised with whipped cream topping.

Nutrition

Keywords: Baileys Irish Cream, cheesecake, dessert, easy cheesecake, homemade dessert, creamy cheesecake, Irish cream dessert

Find it online: https://tessierecipes.com/baileys-irish-cream-cheesecake-recipe-easy-homemade-dessert-to-impress/