Baileys Irish Cream Cheesecake
Rich, creamy Baileys Irish Cream cheesecake with a buttery graham cracker crust and glossy dark chocolate ganache.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup Baileys Irish Cream
- 1 teaspoon vanilla bean paste
- 1 cup heavy cream
- 8 oz dark chocolate chopped
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
- In a medium bowl, stir together the graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool on a wire rack.
- Reduce the oven temperature to 325°F if it has risen.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar with a mixer on medium-low speed until smooth and creamy, scraping the bowl as needed.
- Add the eggs one at a time, mixing on low just until each egg is fully incorporated before adding the next.
- Add the Baileys Irish Cream and vanilla bean paste and mix on low speed just until combined and the batter is smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Turn off the oven, crack the oven door slightly, and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and cool completely at room temperature on a wire rack.
- Once cooled, cover the pan and refrigerate the cheesecake for at least 4 hours or until thoroughly chilled.
- To make the ganache, place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan over medium heat, bring the heavy cream just to a simmer, then remove from heat.
- Pour the hot cream over the chopped chocolate and let it sit for 3 minutes without stirring.
- Whisk the cream and chocolate together until the mixture is smooth and glossy.
- Let the ganache cool slightly until it thickens to a pourable consistency.
- Remove the chilled cheesecake from the refrigerator and release it from the springform pan.
- Pour the ganache over the top of the cheesecake, spreading it gently to the edges and allowing a little to drip down the sides if desired.
- Chill the cheesecake for 20 to 30 minutes to set the ganache, then slice and serve.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use room-temperature eggs to help the batter mix smoothly and bake evenly.
- Do not overmix after adding the eggs; this helps prevent cracks by limiting excess air in the batter.
- For the cleanest slices, warm a sharp knife under hot water and wipe dry between cuts.
- Use room-temperature eggs to help the batter mix smoothly and bake evenly.
- Do not overmix after adding the eggs; this helps prevent cracks by limiting excess air in the batter.
- For the cleanest slices, warm a sharp knife under hot water and wipe dry between cuts.