Baileys Irish Cream Cheesecake
Creamy goodness of Baileys Irish Cream Cheesecake, featuring a mocha-flavored crust and a luscious chocolate ganache topping. This vegetarian American dessert is perfect for special occasions or a sweet treat at home. Please note, it contains dairy, eggs, and gluten, making it unsuitable for those with related allergies.
With its velvety texture and a hint of espresso, this cheesecake is versatile enough to serve at gatherings or as a comforting dessert after dinner. Packed with protein and flavor, it’s a satisfying choice for any sweet tooth.
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Recipe Collection: Dessert
Serving Size: 10
Cooking Time: 350 minutes
Overview
This Baileys cheesecake features a mocha-flavored crust and a creamy filling, topped with a smooth chocolate ganache. It's a decadent dessert that's sure to impress.
Diet Type
Vegetarian
Allergies
Dairy, Eggs, Gluten
Cuisine
American
Ingredients
- Cookie Crust
- 20 Java chip flavored creme chocolate sandwich cookies, packaged
- 2 Tablespoons (tbsp) butter, melted
- Cheesecake Filling
- 3 8 Ounces (oz) packages cream cheese
- 0.75 Cups sour cream
- 0.75 Cups granulated sugar
- 1 Tablespoon instant espresso powder
- 1 Teaspoon vanilla extract
- 0.25 Teaspoon salt
- 3 Large eggs
- 0.5 Cups Irish cream liqueur
- Baileys Ganache
- 0.25 Cups heavy cream
- 0.25 Cups Irish cream liqueur
- 1 Teaspoon instant espresso powder
- 1 Cups milk chocolate chips
- Sweetened whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the lower third. Lightly grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper.
- Process the cookies in a food processor until they form small crumbs, about 2 to 3 minutes. Add the melted butter and process for another 30 seconds.
- Press the crumb mixture evenly into the bottom and about 1 inch up the sides of the prepared pan.
- Bake the crust in the preheated oven until firm and fragrant, about 10 to 12 minutes. Let it cool slightly while preparing the filling, about 10 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Once the crust is cooled, wrap the bottom of the pan with 2 layers of heavy-duty aluminum foil to prevent water from seeping in.
- For the filling, beat the cream cheese in a stand mixer on medium-low speed until creamy, about 2 minutes. Add the sour cream and beat until fully combined, scraping down the sides of the bowl halfway through, about 2 minutes.
- Beat in the sugar, espresso powder, vanilla, and salt until combined, scraping down the sides of the bowl halfway through, about 1 minute. Add the eggs one at a time, beating on low speed just until combined after each addition.
- Add the Baileys and beat on low speed until just combined, about 45 seconds.
- Pour the filling onto the cooled crust. Place the springform pan into a larger roasting pan and place it in the preheated oven. Pour 1.5 cups of water into the roasting pan and bake until the cheesecake is almost set (the center 2 inches should jiggle slightly) and the edges have pulled away slightly from the pan, about 50 to 60 minutes.
- Turn off the oven and leave the door cracked open about 7 to 8 inches; let the cheesecake stand in the oven for 30 minutes. Remove from the oven and carefully lift the cheesecake from the water bath. Cover and chill for at least 3 hours or overnight.
- For the ganache, heat the cream and Baileys in a small saucepan over medium heat until warm to the touch, about 3 to 4 minutes. Stir in the espresso powder until fully combined. Add the chocolate chips and let stand for 1 minute; stir until smooth.
- Remove the cheesecake from the pan and place it on a cake plate. Pour the ganache evenly over the chilled cheesecake, spreading slightly over the edges with an offset spatula. Refrigerate until the ganache is firm, about 30 minutes. Serve with sweetened whipped cream.