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Creamy Baileys Irish Cream Cheesecake

Baileys Irish Cream cheesecake - featured image
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A rich and velvety cheesecake infused with Baileys Irish Cream, featuring a buttery graham cracker crust with a hint of cinnamon. Perfect for celebrations or cozy indulgent moments.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 6 tbsp (85g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) Baileys Irish Cream
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) heavy whipping cream (optional topping)
  • 2 tbsp powdered sugar (optional topping)
  • Chocolate shavings or cocoa powder for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease the springform pan and wrap the outside with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until the mixture looks like wet sand. Press the crumbs firmly into the bottom of the pan, about 1/2 inch thick. Use the bottom of a glass to press evenly. Refrigerate while preparing the filling.
  3. Prepare the filling: Beat softened cream cheese with an electric mixer on medium speed until creamy and smooth (2-3 minutes). Add sugar and beat until well combined.
  4. Beat in eggs one at a time, mixing just until combined after each addition to avoid overbeating.
  5. Mix in Baileys Irish Cream and vanilla extract until smooth.
  6. Fold in sour cream gently with a spatula until the batter looks silky and uniform. Scrape down the sides to incorporate everything.
  7. Assemble and bake: Pour the filling over the chilled crust, smoothing the top. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 55-65 minutes or until edges are set but the center jiggles slightly when shaken. Avoid opening the oven door during baking.
  9. Cool and chill: Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from water bath, peel off foil, and chill in fridge for at least 4 hours or overnight.
  10. Optional topping: Whip heavy cream and powdered sugar until soft peaks form. Spread or pipe over chilled cheesecake. Garnish with chocolate shavings or cocoa powder.

Notes

Use room temperature ingredients to avoid lumps. Do not overbeat the batter to prevent cracks. Use a water bath and wrap the pan with foil to keep the cheesecake moist and crack-free. Cool slowly in the oven with the door cracked open. If cracks appear, cover with whipped cream or fresh berries. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use coconut cream cheese and dairy-free Baileys alternative.

Nutrition

Keywords: Baileys cheesecake, Irish cream dessert, creamy cheesecake, holiday dessert, easy cheesecake recipe, graham cracker crust, no crack cheesecake

Find it online: https://breezybake.com/creamy-baileys-irish-cream-cheesecake-recipe-for-easy-decadent-moments/