Baileys Cheesecake — Baileys Irish Cream has always been a favourite in our house. So you can imagine how excited I was when I discovered this delicious Baileys Irish Cream Cheesecake recipe from My Baking Addiction!
This is such a goodie, you guys! It’s officially been added to our repertoire of dessert recipes, and that’s saying a lot!
Since discovering this yumminess last Thanksgiving (I made it for the very first time then, and it was such a hit!), I’ve made it twice already! Soooo good!
It was a no brainer that I had to make it again this Christmas. After all, Baileys and Christmas go together heavenly.
If you’re looking for a new cheesecake recipe, please give this one a go! I promise you won’t be disappointed. And you can peek through my baking adventure below.
Full disclosure. I intended to top this cake with these sugared rosemary sprigs. I did make them, and they were too cute! Highly recommend. But for some reason, I couldn’t get the topper to look right. So, I opted for this sprinkly goodness last minute, and I’m kinda loving its rustic, whimsical vibes. Lesson to self: things don’t always go as planned, but that doesn’t mean they can’t still be sweet and magical!
Merry Christmas, friends!
Read more: CHRISTMAS TREE CHEESE BOARD
What you need for the cheesecake:
- 32 ounces cream cheese
- 1 cup sugar
- 4 eggs
- 1/3 cup Baileys
- 1 1/4 cups Oreo Baking Crumbs
- 1/4 cup butter, melted
How you make the cheesecake:
- Mix together the oreo baking crumbs and melted butter and press into bottom of 9-inch springform pan. Bake in 325 F Degree oven for 8 minutes. Remove and let cool.
- With a stand mixer or hand mixer, beat cream cheese in a large bowl until smooth. Mix in sugar until combined. One at a time, add eggs and mix each until well incorporated. Be sure to scrape down the sides of the bowl as you go. Add in Baileys and mix until all combined well.
- Pour mixture into springform pan. Place pan in larger pan filled about halfway up the springform pan with boiling water.
- Bake for 1 hour in preheated 325F Degree oven. To check if cheesecake is ready, do the wobble test! When ready, turn off oven and leave the door of oven slightly open for one hour to let rest and cool. After the hour, remove cake from larger pan and let cool completely. Once cooled, place in fridge for at least 8 hours.
What you need for the ganache:
- 1/2 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 3 tablespoons Baileys
How you make the ganache:
- Heat heavy cream in a small saucepan. Do this over medium heat. Warm it but do not boil it.
- In a heat-safe bowl, add chocolate chips and hot cream and let stand for a few minutes. After a few minutes, whisk until combined and smooth.
- Add Baileys and mix until combined well.
- Before serving cheesecake, pour and spread ganache over top before cutting.
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Let’s chat! Will you be trying this Baileys Cheesecake?
Photos by Tulip and Sage
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