Baileys Cheesecake – Easy Recipe with Irish Cream Flavor

This baileys cheesecake recipe features a chocolate cookie crust, rich baileys cheesecake filling, and decadent semi-sweet chocolate ganache topping! Packed with authentic Irish cream flavor in every layer, this baileys cheesecake is the ultimate St. Patrick’s Day dessert that will have everyone asking for seconds.

If you’re searching for the perfect baileys cheesecake that actually tastes like baileys, you’ve found it! This isn’t your average baileys cheesecake – it’s a triple-threat of Irish cream goodness with baileys in the filling, baileys in the ganache, and a chocolate Oreo crust that ties everything together beautifully. This baileys cheesecake recipe delivers authentic flavor that baileys lovers crave.

Why This Is The Best Baileys Cheesecake Recipe

After testing countless baileys cheesecake recipes, this baileys cheesecake stands out for several reasons:

Intense Baileys Flavor: Many baileys cheesecake recipes skimp on the Irish cream, leaving you with barely a hint of that signature taste. This baileys cheesecake recipe uses a full 1/2 cup in the filling plus more in the ganache, ensuring every bite delivers rich, authentic baileys flavor.

Perfect Texture: The combination of cream cheese and sour cream creates an ultra-creamy yet dense filling that holds its shape beautifully when sliced. No soggy, runny cheesecake here!

Foolproof Method: With detailed instructions for the water bath, proper cooling, and troubleshooting tips, even first-time cheesecake makers can achieve professional results.

Make-Ahead Friendly: This baileys cheesecake actually improves after a day in the fridge, making it perfect for entertaining and holiday planning.

Ingredients You’ll Need For Baileys Cheesecake

For The Oreo Cookie Crust

The chocolate Oreo crust provides the perfect foundation for this baileys cheesecake. The dark chocolate notes in the Oreo crust complement the sweet Irish cream in the baileys cheesecake filling beautifully.

• 24 Oreo cookies (including the cream filling – no need to scrape!)
• 5 tablespoons unsalted butter, melted

Crust Tips: Regular Oreos work perfectly, but you can also use double-stuffed for an extra rich base. The key is crushing them into fine, even crumbs – uneven pieces will create a crumbly crust that won’t hold together.

For The Baileys Cheesecake Filling

This is where the magic happens in this baileys cheesecake! The baileys cheesecake filling is ultra-creamy with a dense, velvety texture that melts in your mouth.

• 32 oz (4 packages) cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon espresso powder (optional but highly recommended)
• 1/2 cup Baileys Irish Cream
• 4 large whole eggs, room temperature
• 2 large egg yolks, room temperature

Ingredient Notes:

Cream Cheese: Must be full-fat brick-style cream cheese. Room temperature is crucial – cold cream cheese won’t blend smoothly and will create lumps. Set it out 1-2 hours before baking, or microwave for 10-15 seconds if you’re short on time.

Sour Cream: Full-fat only! Low-fat or fat-free versions will make your cheesecake grainy. Sour cream adds tanginess and creates that signature dense, creamy texture.

Sugar: This recipe uses less sugar than traditional cheesecake because baileys adds sweetness. Don’t reduce it further or your cheesecake will taste flat.

Eggs: Room temperature eggs blend seamlessly into the batter. Cold eggs can cause the batter to seize up and create lumps. Place eggs in warm water for 5-10 minutes if you forgot to set them out.

Espresso Powder: This secret ingredient enhances both the chocolate and baileys flavors without making the cheesecake taste like coffee. It’s subtle but makes a huge difference! You can omit it if you don’t have any.

Baileys Irish Cream: Use authentic Baileys Original Irish Cream for best results. Generic Irish cream liqueurs can work, but the flavor won’t be quite as rich. Don’t skimp on the amount – a full 1/2 cup is what gives this cheesecake its signature taste.

For The Baileys Chocolate Ganache

The ganache topping takes this baileys cheesecake from delicious to absolutely decadent. The baileys chocolate ganache adds another layer of Irish cream flavor, and it covers any cracks that might appear during baking your baileys cheesecake!

• 8 oz (225g) semi-sweet or dark chocolate, finely chopped
• 1/2 cup heavy cream (heavy whipping cream)
• 2-3 tablespoons Baileys Irish Cream

Chocolate Choice: Semi-sweet chocolate (around 60% cacao) creates the perfect balance. Dark chocolate (70%+) works if you prefer less sweetness. Avoid milk chocolate – it’s too sweet and won’t set properly. Don’t use chocolate chips; they contain stabilizers that prevent smooth melting.

Equipment You’ll Need

9-inch Springform Pan: This is essential! A regular cake pan won’t work because you can’t remove the cheesecake cleanly. Springform pans have removable sides, making slicing and serving easy.

Roasting Pan or Large Baking Dish: For the water bath. It needs sides at least 2-3 inches high to hold enough water.

Heavy Duty Aluminum Foil: Regular foil tears too easily. You’ll need multiple sheets to waterproof your springform pan.

Electric Mixer: A stand mixer or hand mixer makes mixing smooth and easy. You can mix by hand, but it takes longer and requires more effort.

Food Processor or Blender: For crushing the Oreos into fine crumbs.

How To Make Baileys Irish Cream Cheesecake

Step 1: Prepare The Oreo Crust

The crust is your foundation, so getting it right is important!

1. Preheat oven to 325°F (160°C).
2. Wrap your springform pan: This step is crucial for the water bath! Wrap the outside bottom and sides of your 9-inch springform pan with 2-3 layers of heavy-duty aluminum foil. Use a crisscross pattern and bring the foil all the way up the sides. This creates a waterproof seal.
3. Make the crust: Add Oreo cookies to a food processor and pulse until you have fine, even crumbs. You should have about 2 cups of crumbs. Mix in the melted butter until the crumbs look like wet sand.
4. Press into pan: Pour the mixture into your prepared springform pan. Use the bottom of a measuring cup or glass to firmly press the crumbs into an even layer across the bottom. Press some crumbs slightly up the sides (about 1/2 inch) for a pretty presentation.
5. Pre-bake: Bake the crust for 10 minutes. This sets it and prevents it from getting soggy. Let it cool while you prepare the filling.

Pro Tip: For an extra-firm crust that’s easier to slice, refrigerate the baked crust for 30 minutes before adding the filling.

Step 2: Make The Baileys Cheesecake Filling

This is where technique matters most. Follow these steps carefully for a smooth, lump-free filling.

1. Beat cream cheese: In a large mixing bowl, beat the room temperature cream cheese on medium speed for 2-3 minutes until completely smooth and creamy. Scrape down the sides and bottom of the bowl frequently – you don’t want any lumps hiding!
2. Add sugar: Add the sugar and beat for another 1-2 minutes until well combined and fluffy.
3. Add sour cream and flavorings: Mix in the sour cream, vanilla extract, and espresso powder (if using) on low speed for about 30 seconds, just until combined.
4. Add Baileys: Pour in the Baileys Irish Cream and mix on low speed until fully incorporated, about 20-30 seconds.
5. Prepare eggs: In a separate bowl, lightly beat together the 4 whole eggs and 2 egg yolks with a fork until just combined. Don’t over-beat – you don’t want to incorporate too much air.
6. Add eggs carefully: This is the most important step! With your mixer on LOW speed, slowly pour in the beaten eggs. Mix ONLY until just combined, about 15-20 seconds. Stop as soon as you don’t see any yellow streaks. Over-mixing at this stage incorporates too much air, which causes cracks and a puffed-up cheesecake that will sink as it cools.
7. Final check: Give the batter a gentle stir with a rubber spatula, scraping the bottom and sides to catch any unmixed pockets. The batter should be thick, smooth, and creamy.

Critical Mixing Tip: Once you add the eggs, use LOW speed only and mix for the minimum time needed. This is the #1 secret to crack-free cheesecake!

Step 3: Prepare The Water Bath (Bain-Marie)

Don’t skip this step when making baileys cheesecake! The water bath is your secret weapon for a creamy, crack-free baileys cheesecake.

Why Use A Water Bath For Baileys Cheesecake?

• Creates a humid environment that prevents the baileys cheesecake top from drying out and cracking
• Provides gentle, even heat so the edges don’t overcook while the center is still raw
• Results in a silky-smooth, ultra-creamy texture

How To Set Up Your Water Bath:

1. Boil water: Bring 6-8 cups of water to a boil in a kettle or pot.
2. Position roasting pan: Place a large roasting pan on the middle rack of your preheated 325°F oven.
3. Add cheesecake: Pour the baileys cheesecake filling over your pre-baked crust. Smooth the top with a spatula. Carefully place the foil-wrapped springform pan in the center of the roasting pan.
4. Add hot water: Very carefully pour the hot water into the roasting pan (NOT into the cheesecake pan!) until it comes about halfway up the sides of the springform pan, roughly 1-2 inches deep.

Safety Tip: Pull the oven rack out slightly before adding water. It’s much easier and safer than trying to pour water into a pan that’s already in a hot oven.

Alternative Method: If you’re nervous about the water bath, you can place a roasting pan filled with water on the rack below the cheesecake. This creates steam and humidity but doesn’t provide quite as even heating. It works about 60-70% of the time for preventing cracks, but since we’re covering this cheesecake with ganache anyway, a few small cracks won’t matter!

Step 4: Baking Your Baileys Cheesecake

Baking Time: 75-85 minutes at 325°F (160°C)

How To Know When It’s Done:

• The edges should be set and slightly puffed
• The center should still jiggle slightly when you gently shake the pan – about a 2-3 inch circle in the very center
• An instant-read thermometer inserted in the center should read 150-155°F
• The top may look slightly shiny but shouldn’t be wet or liquid

What Underbaked Looks Like: If the center jiggles like liquid or waves when you shake the pan, it needs more time. Add 5-10 minutes and check again.

What Overbaked Looks Like: If the entire surface is set and doesn’t jiggle at all, you’ve gone too far. The cheesecake will be dry and may crack badly. This is why the slight jiggle is important!

Important: Cheesecake continues cooking as it cools, so it’s better to slightly underbake than overbake.

Step 5: The Cooling Process (CRITICAL!)

This is where many people mess up! Proper cooling prevents cracks and ensures perfect texture.

Immediate Cooling (0-15 minutes):

1. When the timer goes off, turn OFF the oven
2. Crack the oven door open about 1-2 inches
3. Let the cheesecake sit in the warm oven for 15 minutes
4. This gradual temperature change prevents thermal shock (the main cause of cracking!)

Room Temperature Cooling (15 minutes – 3 hours):

1. Carefully remove the cheesecake from the water bath
2. Remove the aluminum foil wrapping
3. Place the cheesecake (still in the springform pan) on a wire cooling rack
4. Let it cool at room temperature for 2-3 hours until it reaches room temperature
5. Don’t rush this by putting it in the fridge too soon – condensation will form and make the top wet

Refrigeration (6 hours minimum):

1. Once at room temperature, cover the cheesecake loosely with plastic wrap or aluminum foil
2. Refrigerate for at least 6 hours, but preferably overnight (8-12 hours)
3. The cheesecake firms up significantly as it chills and the flavors develop and meld

Total Cooling Time: Plan for at least 8-9 hours from when it comes out of the oven to when you can serve it.

Step 6: Make The Baileys Chocolate Ganache

Make the ganache after the cheesecake is fully chilled. This ensures it sets properly and doesn’t slide off.

1. Chop chocolate finely: The finer the pieces, the smoother your ganache will be. Aim for pieces about the size of chocolate chips.
2. Heat cream: Pour heavy cream into a small saucepan and heat over medium heat until it just begins to simmer. Small bubbles will form around the edges. Don’t let it come to a full rolling boil.
3. Pour over chocolate: Place chopped chocolate in a heat-safe bowl. Pour the hot cream directly over the chocolate. Let it sit undisturbed for 2-3 minutes – this allows the heat to melt the chocolate.
4. Stir until smooth: Starting in the center, stir gently with a rubber spatula in small circles, gradually working your way outward. The ganache will go from grainy to smooth and glossy. If you have stubborn chocolate pieces, microwave for 10-15 seconds and stir again.
5. Add Baileys: Once smooth, stir in 2-3 tablespoons of Baileys Irish Cream. This thins the ganache slightly and adds extra baileys flavor.
6. Cool slightly: Let the ganache cool for 10-15 minutes until it thickens to a pourable but not runny consistency. If it gets too thick, warm it gently in the microwave for 10-second intervals.
7. Pour over cheesecake: Remove the sides of the springform pan from your chilled cheesecake. Pour the ganache over the top, using an offset spatula to spread it evenly. Let some drip down the sides for a dramatic look, or keep it just on top for a cleaner presentation.
8. Final chill: Refrigerate for at least 30-60 minutes to set the ganache before slicing.

Ganache Too Thin? Refrigerate for 10-15 minutes to thicken before pouring. Ganache Too Thick? Warm gently and add a splash more cream or Baileys.

Expert Tips For Perfect Baileys Cheesecake

1. Room Temperature Ingredients Are Non-Negotiable

Cold ingredients don’t blend properly and create lumps. Set your cream cheese, sour cream, and eggs out 1-2 hours before baking.

Quick tip: Forgot to set them out? Place eggs in warm water for 10 minutes. Microwave cream cheese for 10-15 seconds, then check – it should be soft but not melted.

2. Don’t Skip The Water Bath

Yes, it’s an extra step, but it’s worth it! The water bath is the difference between a dense, creamy cheesecake and a dry, cracked one. The humid environment and gentle heat create that signature texture.

3. Mix On LOW Speed After Adding Eggs

This cannot be stressed enough! High-speed mixing after adding eggs incorporates too much air. Air bubbles expand during baking, then collapse as the cheesecake cools, causing cracks and a sunken center.

4. Don’t Overbake

A slightly jiggly center is NORMAL and CORRECT. The cheesecake will firm up completely as it cools and chills. An overbaked cheesecake is dry, dense, and prone to cracking.

5. Cool Slowly

Rapid temperature changes cause cracks. The three-stage cooling process (oven with door cracked → room temperature → refrigerator) prevents thermal shock.

6. Don’t Skimp On Baileys

The recipe calls for 1/2 cup in the filling for a reason – that’s what gives you real, noticeable baileys flavor. Using less results in a cheesecake that barely tastes like Baileys.

7. Use Quality Chocolate For Ganache

Chocolate chips contain stabilizers that prevent them from melting smoothly. Use a good quality chocolate bar chopped into pieces for silky, glossy ganache.

8. Make It A Day Ahead

Cheesecake tastes even better the next day! The flavors meld and develop, and the texture becomes even more creamy. Make it 1-2 days before you need it for best results.

How To Get Perfect Cheesecake Slices

Step 1: Let it sit at room temperature for 20-30 minutes before slicing. Cold cheesecake is harder to cut cleanly.

Step 2: Use a long, thin knife – a chef’s knife works perfectly.

Step 3: Heat the knife by running it under very hot water. Dry it completely.

Step 4: Make one smooth, continuous cut – don’t saw back and forth.

Step 5: Wipe the knife clean with a damp towel after each slice.

Step 6: Heat and wipe between every single slice for clean, professional-looking pieces.

This method gives you bakery-perfect slices with clean edges and no crumbs!

Troubleshooting Common Baileys Cheesecake Problems

Why Did My Baileys Cheesecake Crack?

Possible Causes:

• Over-mixing the batter (especially after adding eggs)
• Oven temperature too high
• Overbaking
• Cooling too quickly (going straight from oven to fridge)
• Skipping the water bath

The Fix: Follow the mixing instructions carefully, use an oven thermometer to verify temperature, and cool in stages. Remember, the ganache will cover cracks anyway!

Why Is My Baileys Cheesecake Grainy Or Lumpy?

Possible Causes:

• Cold cream cheese wasn’t properly softened
• Didn’t beat cream cheese long enough before adding other ingredients
• Over-mixing after adding eggs

The Fix: Always bring ingredients to room temperature for baileys cheesecake. Beat cream cheese for a full 2-3 minutes until completely smooth before adding anything else.

Why Did The Center Sink?

Possible Causes:

• Too much air incorporated during mixing
• Opening the oven door during baking
• Overbaking

The Fix: Mix on low speed after adding eggs, keep the oven door closed, and remember that a jiggly center is normal.

Why Is My Crust Soggy?

Possible Causes:

• Water leaked through the foil during the water bath
• Didn’t pre-bake the crust
• Crust wasn’t pressed firmly enough

The Fix: Use multiple layers of heavy-duty foil in a crisscross pattern. Pre-bake the crust for 10 minutes. Press crumbs very firmly into the pan.

Why Doesn’t My Baileys Cheesecake Taste Like Baileys?

Possible Causes:

• Using less than the called-for amount of Baileys
• Using a low-quality Irish cream substitute
• Overbaking (heat can diminish alcohol flavors)

The Fix: Use the full 1/2 cup of authentic Baileys in the baileys cheesecake filling, plus more in the ganache. Don’t overbake your baileys cheesecake.

Variations & Substitutions

Can I Make This Without Baileys (Non-Alcoholic)?

Yes! Substitute the Baileys with:

• Irish cream coffee creamer (use 1:1 ratio)
• Homemade non-alcoholic version: Combine 1/4 cup heavy cream + 1/4 cup strong coffee + 2 tablespoons sugar + 1 teaspoon vanilla extract
• Baileys Almande: Lower alcohol content
• Coffee + cream: 1/4 cup strong coffee + 1/4 cup heavy cream + vanilla

Different Crust Options

Graham Cracker Crust: Use 2 cups graham cracker crumbs + 6 tablespoons melted butter + 2 tablespoons sugar

Chocolate Graham Crackers: Use chocolate graham crackers for even more chocolate flavor

Digestive Biscuits: Popular in the UK and Ireland – very traditional!

Gingersnap Crust: Adds a spicy kick that pairs beautifully with Baileys

Skip The Ganache?

Absolutely! Try these toppings instead:

• Whipped cream: Homemade sweetened whipped cream with vanilla
• Caramel drizzle: Store-bought or homemade salted caramel
• Fresh berries: Strawberries, raspberries, or mixed berries
• Chocolate shavings: Simple but elegant
• Extra Baileys: Just drizzle more Baileys over each slice

Add Coffee Flavor?

Replace 1-2 tablespoons of the Baileys with espresso or strong coffee. You can also increase the espresso powder to 1 teaspoon.

Make It Gluten-Free?

Use gluten-free chocolate cookies (like gluten-free Oreos) for the crust. The rest of the recipe is naturally gluten-free!

Storage & Freezing Instructions For Baileys Cheesecake

Storing Baileys Cheesecake In The Refrigerator

How Long: Your baileys cheesecake will stay fresh for 5-7 days when stored properly

How To Store:

• Keep in the springform pan with the ring attached, covered with plastic wrap or foil
• Or transfer to an airtight container
• Store away from strong-smelling foods (cheesecake absorbs odors)

Already Sliced: Wrap individual slices tightly in plastic wrap and store in an airtight container for up to 5 days.

Freezing Baileys Cheesecake

Cheesecake freezes beautifully! Here’s how to do it right:

Before Freezing:

1. Make and bake the cheesecake as directed
2. Let it cool completely
3. Important: Do NOT add the ganache before freezing. Add it after thawing.
4. Remove from springform pan

Freezing Whole Cheesecake:

1. Wrap tightly in 2-3 layers of plastic wrap, ensuring no air pockets
2. Wrap again in aluminum foil or place in a freezer bag
3. Label with the date
4. Freeze for up to 2 months

Freezing Individual Slices:

1. Cut into slices
2. Wrap each slice individually in plastic wrap
3. Place wrapped slices in a freezer bag or airtight container
4. Freeze for up to 2 months

Thawing:

1. Transfer to the refrigerator (do NOT thaw at room temperature or in the microwave)
2. Thaw overnight or for at least 8-12 hours for a whole cheesecake
3. Individual slices take 3-4 hours to thaw in the fridge
4. Once thawed, make and add the ganache
5. Let sit at room temperature for 20-30 minutes before serving for best texture

Note: Frozen-then-thawed cheesecake may have a slightly different texture (a bit denser) but still tastes delicious!

Frequently Asked Questions About Baileys Cheesecake

How Long Does Baileys Cheesecake Take To Make?

Active Time: 30 minutes (mixing and assembly) Baking Time: 75-85 minutes Cooling Time: 8+ hours (minimum) Total Time: Plan for a full day, or make it the day before you need it

The long cooling time is essential for texture and flavor, so don’t rush it!

Can I Make This In A Different Size Pan?

6-inch pan: Recipe will be too much. Use 2/3 of the ingredients. Baking time: 60-70 minutes.

10-inch pan: Double the recipe for proper thickness. Baking time: 85-95 minutes.

Individual servings: Use a muffin tin lined with cupcake liners. Baking time: 20-25 minutes.

Do I Have To Use A Springform Pan?

Unfortunately, yes. Regular cake pans don’t have removable sides, making it nearly impossible to remove slices cleanly without destroying the cheesecake. Springform pans are essential for cheesecake.

Can I Make This Without A Water Bath?

You can, but your results won’t be as good. Without the water bath, you’re much more likely to get cracks and the texture won’t be as creamy. However, since this recipe includes ganache that covers the top, cracks won’t show. Place a pan of water on the rack below the cheesecake for some humidity.

Why Is Room Temperature Important?

Cold ingredients don’t blend smoothly, leading to lumps in your batter. Room temperature ingredients also incorporate more evenly, creating that silky, creamy texture we want in cheesecake.

Can I Taste The Espresso Powder?

No! The espresso powder is used in such a small amount that you won’t taste coffee. Instead, it enhances and deepens the chocolate and Baileys flavors. It’s a secret ingredient that makes everything taste richer.

How Much Baileys Is Actually In This?

The recipe uses 1/2 cup (4 oz) in the filling plus 2-3 tablespoons in the ganache, for a total of about 5-6 oz of Baileys. The alcohol cooks off partially during baking, so the final alcohol content is relatively low (similar to food cooked with wine).

Is This Cheesecake Safe For Kids?

While most alcohol cooks off during baking, there may be trace amounts remaining. The ganache contains un-cooked Baileys. Use your judgment based on your family’s preferences. You can make the non-alcoholic version for kids.

Can I Double This Recipe?

It’s better to make two separate cheesecakes rather than doubling in one pan. Doubled recipes in a single pan take much longer to bake and are harder to cook evenly.

What’s The Best Way To Serve Baileys Cheesecake?

Serve chilled, about 20-30 minutes out of the fridge for the best texture. It pairs beautifully with:

• Hot coffee or Irish coffee
• Fresh berries
• An extra drizzle of Baileys
• Whipped cream
• A glass of cold milk

When To Serve Baileys Irish Cream Cheesecake

This showstopper baileys cheesecake is perfect for:

St. Patrick’s Day: Obviously! It’s THE dessert for Irish celebrations.

Holiday Dinners: Christmas, New Year’s Eve, Thanksgiving – anytime you want an impressive dessert.

Birthday Celebrations: Especially for Baileys lovers or cheesecake enthusiasts.

Dinner Parties: Make it a day ahead so you can focus on the main course.

Date Night: Rich, decadent, and romantic – perfect for impressing!

Any Day Ending In “Y”: Honestly, you don’t need an excuse to make this amazing dessert!

Pairing Suggestions

Drinks:

• Irish coffee (of course!)
• Regular hot coffee or espresso
• Hot chocolate
• Bailey’s on ice
• Dessert wine (port or Moscato)
• Irish whiskey

Accompaniments:

• Fresh strawberries or raspberries
• Whipped cream
• Extra chocolate sauce
• Caramel drizzle
• Toasted pecans or walnuts

Why You’ll Love This Baileys Cheesecake Recipe

✅ Authentic Baileys Flavor: This baileys cheesecake delivers not just a hint – real, pronounced Irish cream taste throughout

✅ Bakery-Quality Results: Professional baileys cheesecake texture and presentation you’d pay $8+ per slice for

✅ Make-Ahead Friendly: Actually tastes better the next day, perfect for entertaining

✅ Comprehensive Instructions: Every detail explained so you know exactly what to do

✅ Troubleshooting Included: Solutions for every potential problem

✅ Impressive But Achievable: Looks and tastes fancy, but the technique is doable for home bakers

✅ Crowd-Pleaser: Even non-Baileys drinkers love this cheesecake!

✅ Versatile: Easy to customize with different toppings or make non-alcoholic

Final Thoughts On This Baileys Cheesecake Recipe

This Baileys Irish Cream Cheesecake is everything a dessert should be: rich, creamy, indulgent, and absolutely delicious. The combination of the chocolate Oreo crust, ultra-creamy baileys cheesecake filling, and silky chocolate ganache creates layers of flavor and texture that will have everyone asking for your baileys cheesecake recipe.

Yes, baileys cheesecake requires some time and attention to detail, but the results are absolutely worth it. Follow the instructions carefully, especially the cooling process, and you’ll achieve bakery-quality baileys cheesecake results every single time.

The secret to this baileys cheesecake recipe’s success is not holding back on the Baileys. A full 1/2 cup in the filling plus more in the ganache ensures you get real, authentic Irish cream flavor in every bite – not just a subtle hint that leaves you wishing for more.

Whether you’re celebrating St. Patrick’s Day, hosting a dinner party, or just treating yourself to something special, this baileys cheesecake will not disappoint. Make this baileys cheesecake once, and it’ll become your go-to impressive dessert for years to come!

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Recipe Yield: 12-16 slices
Prep Time: 30 minutes
Baking Time: 75-85 minutes
Cooling Time: 8+ hours
Total Time: 9-10 hours
Difficulty Level: Intermediate
Best Served: Chilled, with coffee or Irish coffee

Enjoy your baileys cheesecake adventure, and don’t forget to savor every creamy, Irish cream-infused bite! This baileys cheesecake is sure to become your new favorite dessert! ☘️

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