Recipes Desserts Cakes Cheesecake Recipes Baileys Cheesecake 5.0 (3) 3 Reviews 3 Photos This Baileys cheesecake has a delicious mocha-flavored crust and a super creamy filling. It's topped with a smooth chocolate ganache for a decadent dessert no one will be able to resist! By Amanda Holstein Amanda Holstein Amanda Holstein has loved baking since the age of 6 and now works for the Dotdash Meredith team as a Test Kitchen Assistant. The one tool Amanda cannot live without would have to be a rubber spatula. She calls it "an absolute essential and such a versatile tool". Allrecipes' editorial guidelines Updated on January 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 3 Prep Time: 45 mins Cook Time: 1 hr 5 mins Additional Time: 4 hrs Total Time: 5 hrs 50 mins Servings: 10 Yield: 1 (8-inch) cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Cookie Crust cooking spray 20 java chip flavored creme chocolate sandwich cookies (such as Oreo) 2 tablespoons butter, melted Cheesecake Filling 3 (8 ounce) packages cream cheese, at room temperature 3/4 cup sour cream, at room temperature 3/4 cup granulated sugar 1 tablespoon instant espresso powder 1 teaspoon vanilla extract 1/4 teaspoon salt 3 large eggs, at room temperature 1/2 cup Irish cream liqueur (such as Baileys) Baileys Ganache 1/4 cup heavy cream 1/4 cup Irish cream liqueur (such as Baileys) 1 teaspoon instant espresso powder 1 cup milk chocolate chips sweetened whipped cream for serving Directions Preheat the oven to 350 degrees F (175 degrees C) with rack in lower third position. Lightly grease an 8-inch springform pan with cooking spray and line with parchment on the bottom. Process cookies in a food processor until ground into small crumbs, 2 to 3 minutes. Pour in melted butter and process for another 30 seconds. Dotdash Meredith Food Studios Press evenly into bottom and about 1 inch up sides of prepared pan. Dotdash Meredith Food Studios Bake in the preheated oven until firm and fragrant, 10 to 12 minutes. Let cool slightly while making the filling, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Once crust is cooled, wrap bottom of pan with 2 layers of heavy-duty aluminum foil to prevent water from seeping into pan. Dotdash Meredith Food Studios To make the cheesecake filling: Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until creamy, about 2 minutes. Add sour cream, and beat on medium-low speed until fully combined, scraping down sides of bowl halfway through, about 2 minutes. Dotdash Meredith Food Studios Beat in sugar, espresso powder, vanilla, and salt, until combined, scraping down the sides of the bowl halfway through, about 1 minute. Add eggs, 1 at a time, beating on low speed just until combined after each addition and scraping down sides of bowl with a rubber spatula, 1 to 2 minutes. Dotdash Meredith Food Studios Add Baileys and beat on low speed until just combined, about 45 seconds. Pour filling onto cooled crust. Place springform pan into a larger roasting pan and place in preheated oven. Pour 1 1/2 cups of water in roasting pan and bake until the cheesecake is almost set (the center 2 inches should jiggle slightly) and edges have pulled away slightly from pan, 50 to 60 minutes. Dotdash Meredith Food Studios Turn off oven and leave door cracked open about 7 to 8 inches; let cheesecake stand in oven 30 minutes. Remove from oven and carefully lift cheesecake from water bath. Cover and chill at least 3 hours or overnight. Dotdash Meredith Food Studios To make the ganache: Heat cream and Baileys in a small saucepan over medium heat until warm to the touch, 3 to 4 minutes. Stir in espresso powder until fully combined. Add chocolate chips and let stand 1 minute; stir until smooth. Dotdash Meredith Food Studios Remove cheesecake from pan and place on a cake plate. Pour ganache evenly over chilled cheesecake, spreading slightly over edges with an offset spatula. Refrigerate until ganache is firm, about 30 minutes. Dotdash Meredith Food Studios Tips Java Chip Oreos add a lot of coffee flavor, but you can use regular Oreos instead if you like. I Made It Print Nutrition Facts (per serving) 848 Calories 58g Fat 66g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 848 % Daily Value * Total Fat 58g 74% Saturated Fat 32g 158% Cholesterol 212mg 71% Sodium 555mg 24% Total Carbohydrate 66g 24% Dietary Fiber 2g 7% Total Sugars 59g Protein 11g 22% Vitamin C 0mg 0% Calcium 145mg 11% Iron 3mg 14% Potassium 271mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.