Decadent Baileys Irish Cream Chocolate Cheesecake
A rich, velvety chocolate cheesecake with a gentle boozy twist from Baileys Irish Cream, perfect for celebrations or a comforting treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Irish-American
Ingredients
Scale
- 1 ½ cups (150g) chocolate cookie crumbs (Oreos without filling preferred)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (180ml) Baileys Irish Cream
- 4 large eggs, room temperature
- 8 oz (225g) semi-sweet or bittersweet chocolate, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup (120ml) heavy cream, whipped (optional topping)
- Chocolate shavings or cocoa powder (for garnish, optional)
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Stir until mixture resembles wet sand.
- Press crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
- Gradually add sugar while mixing, then slowly pour in Baileys Irish Cream. Mix until just combined.
- Add eggs one at a time, mixing on low speed after each addition to keep batter smooth.
- Slowly pour in melted chocolate and vanilla extract, then sprinkle salt. Fold gently with a spatula until uniform and glossy.
- Pour cheesecake filling over cooled crust and smooth the top evenly.
- Place springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes until mostly set with a slight jiggle in the center.
- Turn off oven and crack oven door open. Let cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate cheesecake for at least 4 hours, preferably overnight.
- Before serving, whip heavy cream until soft peaks form and spread or pipe over cheesecake. Garnish with chocolate shavings or cocoa powder.
Notes
Use softened cream cheese to avoid lumps. Bake at low temperature to prevent cracks. Cool gradually in oven with door cracked. Optional water bath can help prevent cracking. For gluten-free crust, use gluten-free chocolate cookie crumbs or almond flour with cocoa powder. For dairy-free, use vegan cream cheese and coconut cream. Adjust Baileys amount to taste. Use a warm knife for clean slices.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Fat: 28
- Carbohydrates: 18
- Protein: 6
Keywords: Baileys, Irish Cream, Chocolate Cheesecake, Easy Dessert, Homemade, Rich, Creamy, No Crack Cheesecake