Baileys Chocolate Cheesecake

Baileys Chocolate Cheesecake

This Baileys Chocolate Cheesecake packs a punch of booze. The Baileys Irish Cream starts in the chocolate cheesecake filling and works it’s way up to the ganache and finishes in the whipped cream. It’s the perfect cheesecake for any occacasions.



  • 20 oreo cookies
  • 5 T. butter melted

Cheesecake Filling

  • 1/3 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 24 oz. cream cheese room temperature
  • 8 oz. semi-sweet baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup Baileys Irish Cream


Baileys Whipped Cream

  • 1 cup heavy cream
  • 2 T. powdered sugar
  • 1 T. Baileys Irish Cream


  • Preheat oven to 325 degrees.
  • In a food processor, add in the oreo cookies. Pulse until the oreo cookies are a fine crumb. You can also add the cookies into a storage bag and crush the cookies with a rolling pin.
  • Add the melted butter into the oreo cookie crumbs and pulse a couple of times until the butter is distributed.
  • Dump the cookie crumbs into a 9-inch springform pan. Press the crumbs down into the bottom of the pan.
  • Place the pan into the preheated oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.

Chocolate Cheesecake Filling

  • In a large mixing bowl, add in the cream cheese. Beat on medium until creamy. Scrape down the sides of the bowl.
  • Add the cocoa powder and sugar mixture in with the cream cheese. Mix on medium until incorporated. Scrape down the sides of the bowl.
  • Add the Baileys Irish Cream to the melted semi-sweet chocolate and stir until combined.
  • Pour the chocolate mixture into the cream cheese mixture and beat until incorporated.
  • Add in the sour cream and one of the eggs into the cream cheese mixture. Beat until incorporated. Scrape down the sides of the bowl. Add the rest of the eggs one at a time until all incorporated and Scrape the sides of the bowl again.
  • Wrap the bottom of the springform pan with heavy tin foil. I always double wrap it to prevent leaking. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
  • Pour the cheesecake batter on top of the oreo cookie crust.
  • Place in the oven. Let the cheesecake bake for 1 hour 16 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven.
  • Place into the fridge and chill for at least 4 hours but I recommend overnight.


  • In a microwave-safe bowl, add in the chocolate chips, Baileys, and heavy cream. Microwave for 1 minute and stir until the heavy cream is incorporated. Microwave one more time for 30 seconds and stir until the ganache comes together and is smooth.
  • Pour the ganache on top of the chilled cheesecake.

Whipped Cream

  • In a large mixing bowl, add in the heavy cream. Beat on medium until soft peaks form.
  • Add in the powdered sugar and Baileys Irish Cream and beat until stiff peaks form.
  • Add the whipped cream in a piping bag fitted with the 1M tip.
  • Pipe swirls on the top of the chilled cheesecake to finish it off.
  • Slice and serve! Store in the fridge.

I just made this last week for my wife’s birthday and it was amazing. Thank you!

- Miami Food Network -

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