Bailey’s Irish Cream Cheesecake

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Bailey’s Irish Cream Cheesecake

This Bailey’s Irish Cream cheesecake is ultra-creamy and full of smooth Irish cream flavor, baked with a graham cracker crust for a rich, decadent dessert that’s perfect for special occasions.

Prep Time30

Cook Time1 10

Total Time5 40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Eden

Cost: $25

Ingredients

Graham Cracker Crust

3 cups graham cracker crumbs
6 tbsp unsalted butter
6 tbsp granulated sugar
1 tsp salt

Cheesecake Filling

32 ounces cream cheese room temp, super soft.
1 1/3 cups granulated sugar
1/2 tsp salt
4 large eggs room temp.
2 tsp vanilla extract
1 1/4 cup heavy whipping cream
1/4 cup Bailey's Irish Cream

Instructions

Preheat the oven to 350°F.
In a medium bowl, mix together the graham cracker crumbs, sugar, and salt.
Add the melted butter and stir until the mixture resembles wet sand.
Press the crust firmly into the bottom of a buttered 9-inch springform pan, creating an even layer.
Wrap the outside of the pan tightly with foil, covering the bottom and coming up the sides to prepare for the water bath.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Reduce oven temperature to 325°F.
Bring a kettle of water to a boil for the water bath and set aside.
In a large mixing bowl, beat the cream cheese on medium speed for about 4 minutes, until completely smooth and fluffy. Scrape down the sides and bottom of the bowl well.
Add the sugar and salt and continue mixing for another 3–4 minutes, until smooth and creamy.
Add the vanilla extract.
Add the eggs one at a time, mixing fully after each addition and scraping the bowl as needed.
Reduce the mixer speed to low and slowly pour in the heavy cream and Bailey’s Irish Cream, mixing just until combined. Do not overmix.
Pour the cheesecake batter over the cooled crust, smoothing the top.
Place the foil-wrapped springform pan into a large roasting pan.
Carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Transfer to the oven and bake at 325°F for 1 hour, until the edges are set and the center has a slight jiggle.
Turn the oven off, prop the oven door open with a wooden spoon, and let the cheesecake rest in the oven for 1 hour.
Remove the cheesecake from the oven and water bath.
Let cool completely at room temperature.
Cover and refrigerate for at least 4 hours or overnight before slicing and serving.

Video

Notes

Cream cheese must be fully softened to avoid lumps.
Always use a springform pan for clean removal.
The water bath is essential for a smooth, crack-free cheesecake.
Cheesecake tastes best the next day after fully chilling.

Storage

Store covered in the refrigerator for up to 4–5 days. This cheesecake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition