Baileys Cheesecake Recipe

Ingredients

Cookie Crust

• 20 Java chip flavored crme chocolate sandwich cookies (such as Oreo)
• 2 tablespoons butter, melted
• Cooking spray

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

For Serving:

• Sweetened whipped cream

Directions

Step 1: Preheat your oven to 350F (175C) with the rack positioned in the lower third. Lightly grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper.

Step 2: In a food processor, grind the cookies into fine crumbs, about 2 to 3 minutes. Add the melted butter and process for an additional 30 seconds until fully combined.

Step 3: Press the cookie mixture evenly into the bottom and slightly up the sides of the prepared pan.

Step 4: Bake the crust in the preheated oven for 10 to 12 minutes, or until firm and fragrant. Remove from the oven and allow it to cool slightly, about 10 minutes.

Step 5: Reduce the oven temperature to 300F (150C). Once the crust has cooled, wrap the bottom of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping into the pan.

Step 6: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth and creamy, about 2 minutes.

Step 7: Add the sour cream and beat until fully combined, scraping the sides of the bowl halfway through, about 2 minutes.

Step 8: Mix in the sugar, espresso powder, vanilla extract, and salt, beating until fully combined, about 1 minute. Scrape down the sides of the bowl as needed.

Step 9: Add the eggs, one at a time, beating on low speed after each addition until just combined, scraping down the sides of the bowl after each egg, about 1 to 2 minutes total.

Step 10: Add the Irish cream liqueur and beat on low speed until just incorporated, about 45 seconds.

Step 11: Pour the cheesecake filling onto the cooled cookie crust.

Step 12: Place the springform pan in a larger roasting pan. Add 1 1/2 cups of hot water to the roasting pan and bake in the preheated oven for 50 to 60 minutes. The cheesecake should be almost set, with the center slightly jiggling and the edges pulling away from the pan.

Step 13: Turn off the oven and leave the door slightly ajar (about 7 to 8 inches). Let the cheesecake stand in the oven for 30 minutes to cool gradually.

Step 14: Carefully remove the cheesecake from the water bath and set it aside to cool completely. Once cool, cover and refrigerate for at least 3 hours, or overnight.

Step 15: For the ganache, combine the heavy cream and Irish cream liqueur in a small saucepan over medium heat. Heat until warm to the touch, about 3 to 4 minutes.

Step 16: Stir in the instant espresso powder until fully dissolved, then add the chocolate chips. Let the mixture stand for 1 minute, then stir until smooth and glossy.

Step 17: Once the cheesecake is fully chilled, carefully remove it from the springform pan and place it on a cake plate. Pour the ganache evenly over the top, using an offset spatula to spread it slightly over the edges.

Step 18: Refrigerate the cheesecake for about 30 minutes, or until the ganache has set and firmed up.

Step 19: Serve with sweetened whipped cream and enjoy!

Tips

• Java chip Oreos will add a nice coffee flavor to the crust, but you can use regular Oreos if you prefer a more neutral base.
• For extra flavor, try adding a splash more Irish cream to the ganache.

Nutrition Facts (Per Serving)

• Calories: 848
• Total Fat: 58g (74% DV)
• Saturated Fat: 32g (158% DV)
• Cholesterol: 212mg (71% DV)
• Sodium: 555mg (24% DV)
• Total Carbohydrates: 66g (24% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 59g
• Protein: 11g (22% DV)
• Calcium: 145mg (11% DV)
• Iron: 3mg (14% DV)
• Potassium: 271mg (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.