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Bailey’s Irish Cream Cheesecake Recipe

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4.1 from 79 reviews

This luscious Bailey’s Irish Cream Cheesecake combines a rich, creamy filling infused with the smooth flavor of Bailey’s Irish Cream liqueur, nestled atop a buttery graham cracker crust. Baked in a water bath for a perfect texture, this indulgent dessert is perfect for celebrations or a special treat, delivering a decadent blend of cheesecake richness with a hint of Irish charm.

Ingredients

Crust

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

Filling

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

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted butter and stir until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of a buttered 9-inch springform pan.
  2. Wrap Pan for Water Bath: Wrap the outside of the springform pan tightly with foil, covering the bottom and sides to protect from water during baking.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while you prepare the filling.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F for baking the cheesecake filling.
  5. Prepare Water Bath: Bring a kettle of water to a boil and set it aside for the upcoming water bath to ensure even baking.
  6. Beat Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed for about 4 minutes until smooth and fluffy. Scrape down sides and bottom of the bowl.
  7. Add Sugar and Salt: Add granulated sugar and salt to the cream cheese, and continue beating for another 3 to 4 minutes until cream is smooth and creamy.
  8. Mix in Vanilla and Eggs: Add the vanilla extract. Then add eggs one at a time, fully mixing each egg before adding the next, scraping the bowl as needed to ensure even mixing.
  9. Incorporate Cream and Irish Cream: Reduce mixer speed to low, then slowly pour in the heavy cream and Bailey’s Irish Cream, mixing just until combined. Avoid overmixing to keep a smooth texture.
  10. Pour Batter Over Crust: Pour the cheesecake batter over the cooled crust and smooth the top evenly.
  11. Prepare for Water Bath Baking: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until the water comes halfway up the sides of the springform pan.
  12. Bake Cheesecake: Bake in the preheated 325°F oven for 1 hour, or until the edges are set and the center has a slight jiggle when gently shaken.
  13. Cool in Oven: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside the oven for 1 hour to cool gradually and prevent cracking.
  14. Remove and Cool Completely: Take the cheesecake out of the oven and water bath. Allow it to cool completely at room temperature.
  15. Chill Before Serving: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, before slicing and serving to allow it to set perfectly.

Notes

  • Ensure all your dairy ingredients and eggs are at room temperature to prevent lumps and ensure a smooth batter.
  • Wrapping the springform pan with foil is crucial to prevent water from seeping into the crust during the water bath baking.
  • The water bath provides gentle and even heat, preventing cracking and creating a creamy texture.
  • A wooden spoon is used to prop the oven door open for gradual cooling, which helps avoid sudden temperature shocks and cracking.
  • For best flavor and texture, chill the cheesecake overnight before serving.

Find it online: https://justsosavory.com/baileys-irish-cream-cheesecake-recipe/