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Baileys Chocolate Cheesecake

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This Bailey’s Chocolate Cheesecake is a silky chocolate cheesecake infused with Bailey’s Irish Cream liquor and topped with a Bailey’s Whipped Cream. Whether you are looking for a St. Patrick’s Day dessert, or a chocolate dessert to impress your friend, this one doesn’t disappoint.

If you like cheesecake, check out these easy chocolate cheesecake bars.

A slice of Baileys Chocolate Cheesecake on a gold polka dot plate.

Chocolate Cheesecake with Bailey’s Liquor

Cheesecake is my weakness, but when you add in some dark chocolate and some Baileys Irish Cream, what’s not to love there?

If you’re in the mood for an ultra-rich and chocolaty dessert, then look no further. This chocolate cheesecake is made with both melted dark chocolate and a touch of cocoa powder for a deeper flavor. Plus there’s a half cup of Bailey’s in here, and it doesn’t go undetected. If that’s not enough, I added a touch of Bailey’s to the whipped cream and I don’t know if I will ever be able to enjoy regular whipped cream again.

When should you make this? It’s also a great dessert for St. Patrick’s Day, definitely as a Thanksgiving dessert and most certainly for an everyday Saturday night.

Ingredients You’ll Need:

For the Crust:

  • Oreo cookies– regular Oreos, not double stuffed and there’s no need to remove the filling
  • Unsalted butter

For the Cheesecae Filling:

It’s important that a few of these ingredients are at room temperature prior to starting so you can avoid over mixing. The room temperature ingredients will incorporate much easier.

  • Dark chocolate bar– get a nice, high quality chocolate bar
  • Full-fat cream cheese– Be sure to get the bricks of cream cheese
  • Granulated sugar
  • Unsweetened cocoa powder
  • Full-fat sour cream
  • Pure vanilla extract
  • Baileys Irish Cream liquor
  • Large eggs

For the Whipped Topping

  • Heavy whipping cream
  • Baileys Irish Liquor
  • Powdered sugar
A slice of Baileys Cheesecake with a bite missing from the front

How to Make Bailey’s Cheesecake

First Make the Crust

  1. Use a food processor to grind the Oreos into a fine crust (no need to remove the filling). Add in the melted butter and stir until well combined. The crumbs will be wet but not soaking. Press the crumbs into the pan.
  2. Then wrap the bottom of the pan in tin foil and then place a slow cooker liner over top of the foil and tie a knot in the side of the bag to secure around the pan. Set aside. You can see a full tutorial for these if you take a look at my classic cheesecake post.

Then Make the Filling

  1. Melt the chocolate: Chop the chocolate into smaller pieces. Melt in the microwave at 50% power to prevent the chocolate from burning. You’ll want to stir it every 30-45-second and continue until it’s completely smooth.
  2. Beat the cream cheese and sugar: Beat the cream cheese until it’s free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
  3. Add remaining ingredients: Add the cocoa powder, sour cream and vanilla extract and mix on low speed until well combined. Scrape down the bowl and add the Baileys, beating until combined.
  4. Slowly add the eggs: Add the eggs one at a time, ensure it’s well mixed before adding more. Scrape down the bowl occasionally and try not to overmix the batter.
  5. Fill the pan: Pour the cheesecake batter into the prepared crust.
  6. Place in a water bath: Place the springform pan inside another larger pan, like a 11- or 12-inch cast-iron pan. Fill the outside pan with approximately 2-3 cups of warm water so it about halfway up the sides of the springform pan.
  7. Bake: Bake at 325°F for approximately 55-60 minutes. You can tell it’s done when the center is mostly set, but just slightly jiggly.
  8. Cooling process: Turn off the oven and leave the door cracked open for 1 hour to slowly cool the cheesecake. Then remove the cheesecake from the oven and water bath and cool for at least 1 hour on the countertop. Cover with plastic wrap and move to the refrigerator and chill for 4-6 hours.

Make the Topping

This is topped with a simple whipped cream, but I added a splash of Bailey’s to take it up a level.

  1. Chill the bowl in the freezer, this helps keep the cream nice and cold and whips up better.
  2. Beat the heavy cream until soft peaks form.
  3. Add the powdered and Baileys and beat until stiff peaks form. It will be thick, and you should be able to run a knife through it without it falling in on itself.
  4. Remove the cheesecake from the springform pan and decorate with whipped cream.
A whole chocolate cheesecake with whipped cream on a plate with a slice missing

Recipe Tips for Chocolate Cheesecakes

Chocolate Bars vs Chocolate Chips: I prefer using a chocolate bar instead of chocolate chips because chocolate chips have a coating on the outside which makes them more difficult to melt, and they’re oilier when melted.

The Slow Cooker Liner is Everything: This is a tip I learned from my bestie. Springform pans are notorious for leaking, and using the slow cooker liner to wrap the pan really helps prevent any water from leaking in. You can see some photos of the setup I used for in this cheesecake recipe.

Don’t Overmix the Batter: Once the eggs are added, you want to avoid mixing the batter too much. Over beating the batter adds air into the mixer, which can cause the cheesecake to rise and then crack as it cools.

Change the Topping: Instead of regular whipped cream, try serving this with chocolate whipped cream instead, you can still add a teaspoon of Baileys too!

A side view of a slice of chocolate cheesecake on a plate with a gold fork

How to Keep Cheesecake Fresh

If you want to keep the cheesecake in the pan, wrap it tightly with plastic wrap, otherwise I slice it and keep it in an airtight container, I find this helps prevent the edges from drying out.

Can I Freeze It?

Yes, allow the cheesecake to cool completely in the fridge before attempting to freeze. Cheesecake can be frozen either whole or as slices. If you prefer to freeze slices, wrap the edges with parchment paper and then tightly wrap in plastic wrap. If you have a freeze-safe airtight container, that works best. The whole cheesecake should be double wrapped in plastic and then foil.

Print
A close up of a slice of Chocolate Cheesecake on a gold polka dot plate.

Baileys Chocolate Cheesecake

  • Author: Julianne Dell
  • Prep Time: 90 minutes
  • Cook Time: 55 minutes
  • Total Time: 8 hours
  • Yield: 12 slices

Description

This Bailey’s Chocolate Cheesecake is a rich chocolate cheesecake infused with Bailey’s Irish Cream liquor and topped with a Bailey’s Whipped Cream!

Ingredients

For the Crust:

  • 1 package (14.3oz) Oreo cookies
  • 56 tablespoons (70-84g) unsalted butter, melted

For the Filling:

  • 8 ounces (226g) dark chocolate bar, melted
  • 32 ounces (904g) full-fat cream cheese, at room temperature
  • 3/4 cup (143g) granulated sugar
  • ¼ cup (28g) unsweetened cocoa powder
  • 2/3 cup (128g) full-fat sour cream, at room temperature
  • 1 tablespoon (15g) pure vanilla extract
  • ½ cup (118ml) Baileys Irish Cream liquor
  • 4 large eggs, at room temperature

For the Topping

  • 3/4 cup (177ml) heavy whipping cream
  • 1 teaspoon (5ml) Baileys Irish Liquor
  • 23 (16-24g) tablespoons powdered sugar

Instructions

Remove the cream cheese, eggs (and yolks) and sour cream from the refrigerator and allow it to come to room temperature. 

For the Crust

  1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Then wrap the bottom of the pan in tin foil and then place a slow cooker liner over top of the foil and tie a knot in the side of the bag to secure around the pan. Set aside.

For the Filling

  1. In a microwave-safe bowl, microwave the chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  2. In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
  3. Next add the cocoa powder, sour cream and vanilla extract and mix on low speed until well combined. Scrape down the bowl and add the Baileys, beating until combined.
  4. Add the eggs one at a time, ensure it’s well mixed before adding more. Scrape down the bowl occasionally. Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to remove any air bubbles on the surface or use a toothpick.
  5. Place the springform pan inside another larger pan. Fill the outside pan with approximately 2-3 cups of warm water so it about halfway up the sides of the springform pan.
  6. Bake at 325°F for approximately 55-60 minutes. The center should be set, but still slightly jiggly. Turn off the oven and leave the door cracked open for 1 hour.
  7. Remove the cheesecake from the oven and water bath and cool for at least 1 hour on the countertop, then cover and move to the refrigerator. Refrigerate for 4-6 hours until the cheesecake has set.

For the Topping

  1. Prepare a batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Add the Baileys and the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the boarder on the outside edge of the cheesecake.

Notes

Storage instructions: If you want to keep the cheesecake in the pan, wrap it tightly with plastic wrap, otherwise I slice it and keep it in an airtight container, I find this helps prevent the edges from drying out.

Freezing instructions: Allow the cheesecake to cool completely in the fridge before attempting to freeze. Cheesecake can be frozen either whole or as slices. If you prefer to freeze slices, wrap the edges with parchment paper and then tightly wrap in plastic wrap. If you have a freeze-safe airtight container, that works best. The whole cheesecake should be double wrapped in plastic and then foil.

Nutrition Information:
1 slice
673
34 g
299.8 mg
51.9 g
41.7 g
2.3 g
9.8 g
182.8 mg
  • Category: Cheesecakes
  • Method: Baked
  • Cuisine: American

Keywords: Cheesecake Recipe, Chocolate Cheesecake, Baileys Irish Cream Dessert

Leave a Comment

Recipe rating

15 Responses
  1. Sharon

    I did not see a reply asking about the 2 Tabl Cream or milk in the recipe should it also be included in your recipe?

  2. Debbie

    I have modified my cheesecake baths and no longer bother with any wrapping or anything. Instead I put water into a Pyrex (whatever is handy – often the 8 x 8 but sometimes a 9×13). I put the Pyrex in my microwave until the water is boiling. Carefully place that Pyrex on the bottom shelf of the oven and the springform pan goes right above that. It provides enough moisture that you no longer experience cracks!

    Oh. And this recipe looks amazing! Can’t wait to try it!

  3. Kalinda

    The BHG recipe also calls for 2 TBS cream or milk in the cheesecake. Did you omit this in your recipe or just miss it in your ingredient list?

  4. Samara Rosenberg

    Link to BHG is no longer there. I need the recipe if you can help please. I need it for Thanksgiving.
    Thanks,
    Samara

  5. frustrated blog visitor

    where is the recipe????????? i have looked all over this site, clicked on everything. do i need to go on a website hunting expedition,i do not have the time or the patience.. you have way tooooooo many pictures. could you please email me the recipe , thanks.the recipe looks good as if i could only find it.

      1. Celia Joyner

        I too am JUST as frustrated!! The above link is a TOTALLY different looking cheesecake and really not as appealing!!! So you did good …. whatever you did!!!

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Celia, the recipe is the exact same. All I did was add more Oreos to the crust, which I mentioned above. And added some Bailey’s whipped cream, which I also talked about in the above post. The recipe I made is from Better Homes and Gardens, I took my own photos which is why it looks different.

      3. Samara Rosenberg

        I can not get the recipe. BHG says it is not there anymore. Help. I need this recipe.Thanks

  6. Debbie

    Dear BF,
    I haven’t baked a cheese cake before but have done layered cakes in spring formed pans (SFP). Can you send a pic or tell me if you are putting the bag inside of the SFP or wrapping it around the outside and tying it off? Either way it sounds revolutionary! lol

  7. Joyce Holt

    “Baking” a cheesecake – good for you! Maybe another cookbook in the future?? I would be happy to test the recipes!!!

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