Ingredients

Scale

or the Crust

You can choose a classic or chocolate base depending on your preference.

- 2 cups chocolate sandwich cookie crumbs (Oreos, filling removed)
  Adds richness and complements Baileys beautifully

- ½ cup unsalted butter, melted

- 1 tablespoon granulated sugar (optional)

Alternative: Graham crackers or digestive biscuits work beautifully for a lighter base.

For the Baileys Cheesecake Filling

This is where the flavor shines.

- 24 oz (680 g) full-fat cream cheese, softened
  Essential for structure and creaminess

- 1 cup granulated sugar

- 3 large eggs, room temperature

- ¾ cup Baileys Irish Cream
  The star ingredient—smooth, subtle, and indulgent

- ¾ cup sour cream or heavy cream
  Adds silkiness and balances richness

- 1 tablespoon vanilla extract

- ¼ teaspoon salt

Optional Chocolate Ganache Topping

Highly recommended for visual impact and flavor contrast.

- 1 cup semi-sweet chocolate chips

- ½ cup heavy cream

- 1–2 tablespoons Baileys (optional)

Optional Garnishes

- Baileys whipped cream

- Chocolate curls or shavings

- Cocoa powder

- Chocolate drizzle

- Espresso powder (light dusting)

Cheesecake Equipment Essentials

For best results, use the right tools:

- 9-inch springform pan

- Electric mixer (hand or stand)

- Large mixing bowls

- Rubber spatula

- Roasting pan (for water bath)

- Heavy-duty aluminum foil

The water bath is key—it prevents cracks and ensures even, gentle baking.

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Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).

In a bowl, combine the cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a greased 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool slightly.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese on medium speed until smooth and lump-free. Scrape down the sides as needed.

Add the sugar and mix until fully incorporated and creamy.

Add the eggs one at a time, mixing gently on low speed after each addition. Avoid overmixing—this keeps the texture silky.

Mix in:

Baileys Irish Cream

Sour cream (or heavy cream)

Vanilla extract

Salt

The batter should be smooth, glossy, and pourable.

Step 3: Prepare the Water Bath

Wrap the bottom and sides of the springform pan tightly with two layers of heavy-duty foil.

Place the pan in a large roasting dish. Pour the cheesecake filling over the crust and smooth the top.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Step 4: Bake Gently

Bake at 325°F (160°C) for 55–65 minutes.

The center should still have a slight wobble—it will firm up as it cools.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents sudden temperature changes that cause cracking.

Step 5: Chill Completely

Remove the cheesecake from the water bath and foil. Let it cool at room temperature for another 30 minutes, then refrigerate for at least 4 hours, preferably overnight.

This chilling time is essential for flavor and texture.