Loaded Chocolate Bailey's Cheesecake. This recipe is a keeper! It's spiked with Bailey's Irish cream in the cheesecake. It's even topped with a Bailey's Whipped Cream.

Baileys Chocolate Cheesecake

  • Author: Julianne Bayer
  • Yield: 9-inch 1x


  • For the crust:
  • 1 package Oreos
  • 8 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • For the filling
  • 38 ounce packages cream cheese, at room temperature
  • 8 ounces sour cream, at room temperature
  • 3 large eggs, at room temperature
  • 8 ounces semi sweet chocolate, melted and cooled
  • 1 cup granulated sugar
  • 1/2 cup Irish Cream such as Baileys
  • 2 teaspoons vanilla extract
  • For the topping:
  • 1 1/4 cups heavy whipping cream
  • 23 tablespoons Irish Cream
  • 1/2 cup + 1 tablespoons powdered sugar
  • Cocoa powder for dusting


  1. This recipe was adapted from Better Homes and Garden’s Chocolate-Irish Cream Cheesecake.
  2. All wet ingredients are best at room temperature. I melted and cooled the chocolate while the other ingredients were cooling to room temperature.
  3. I added the topping to the original recipe. The cheesecake must be completely cooled. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but is a common practice I use).
  4. In the cold mixing bowl, beat the heavy whipping cream and Irish Cream on medium speed until soft peaks form.
  5. Add the powdered sugar and increase the speed to medium high. Beat until stiff peaks form.
  6. Spread whipped cream over the top of cake. This cheesecake must stay refrigerated.


The whipped cream will not be as stiff as a normal cream due to the addition of the alcohol.
This was baked in a 9-inch springform pan. I highly suggest using a baking sheet underneath your springform pan or you will have a messy oven!