Baileys Cheesecake

My favorite dessert to both eat and make is cheesecake.  I love how you can start with a base recipe for cheesecake and make so many different variations.  Also cheesecake is not that hard to make, it just takes long to cook.  Since my husband does not like cheesecake (I know, he’s crazy), I usually make it when we are going to see other family and for special occasions.  I have actually become known on both sides of the family for my cheesecakes and they are always requested. My husband’s aunt always requests my White Chocolate Cherry Cheesecake and that is a favorite among my husband’s side of the family.
For my dad’s birthday a few weeks ago I decided to make him a Baileys Cheesecake.  I made the cheesecake using Baileys Original creamer, but you could also use the alcoholic version as well.  The cheesecake has a chocolate graham cracker crust.  The cheesecake itself just has the addition of the Irish Cream.  The cheesecake is then topped with a Bailey’s chocolate ganache and Baileys whipped cream.  I tried my hand for the first time at making the whipped cream from scratch and it wasn’t hard.  You can also just add the creamer into store bought whipped cream.


The Baileys Cheesecake tasted out of this world!  I have to say that this is one of the best desserts that I have ever made, which is saying a lot if you look at all the desserts on my blog.  My family loved it and it was a big hit for my dad’s birthday.  Everyone kept saying it was the best cheesecake they ever had.  My mom ended up requesting it for her birthday last weekend as well and my brother asked me to make a few of them for his rehearsal dinner in June.
Not only does this cheesecake taste delicious, it also looks like it came from a bakery.  I really loved the taste of the Irish cream in the cheesecake and it also tasted great in the ganache and whipped cream as well. Together this all tasted amazing and made for one of the best desserts I have ever had.  I really loved the Baileys Creamer in the cheesecake and bet it would taste just as great with the alcohol.  You can pipe the whipped cream onto your cheesecake or just use it for topping.  I am horrible at decorating things, so if I can figure out how to pipe whip cream, you can do it too!  This cheesecake already has become a family favorite and I plan on making it many more times to come.  This cheesecake is a definite must try!




  • Baileys Cheesecake


      Baileys Cheesecake
    • 9 Chocolate Graham Crackers, crushed
    • 1/4 cup butter, melted
    • 3 packages (8 ounces each) cream cheese, softened
    • 3/4 cup sugar
    • 3 eggs
    • 1 tablespoon vanilla
    • 1/2 cup Baileys Creamer (can also use regular Baileys)
    • Baileys Chocolate Ganache
    • 1/4 cup Baileys Creamer
    • 1/3 cup heavy whipping cream
    • 1 cup semi-sweet chocolate chips
    • Baileys Whipped Cream
    • 1 1/2 cups heavy whipping cream
    • 1 tablespoon Baileys Creamer
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla


    1. Preheat the oven to 350 degrees.
    2. Take the crushed graham crackers and mix with the melted butter. Press the crust into the bottom of a 9 inch spring form pan lined with parchment paper or tin foil.
    3. In a large bowl, beat the cream cheese and sugar until smooth. Then beat in the Baileys creamer, the eggs and the vanilla.
    4. Pour the batter into the spring form pan on top of the crust. Bake the cheesecake for 50 minutes to 1 hour or until a knife inserted in the center comes out clean. Remove the cheesecake from the oven and allow to completely cool.
    5. When done cooling, make the ganache. For the ganache, place the semi sweet chocolate chips into a medium sized bowl. In a small saucepan, pour in the heavy cream and Baileys cream and stir to combine. Bring the mixture to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips, whisking to mix together until the chocolate is melted.
    6. Pour the ganache on top of the cheesecake and spread over the edges of the cheesecake. Refrigerate for a few minutes until the ganache is set. 
    7. While the ganache is setting make the whipped cream.  Make sure to put your bowl and beaters in the fridge for at least 10 minutes prior to making the whipped cream.  The cream will beat up faster when the bowl and beaters are cold.
    8. Place the heavy whipping cream in a large bowl and beat on high until the mixture thickens.  Slowly add in the Baileys creamer, powdered sugar, and vanilla.  Beat on high until stiff peaks form.  Use the whipped cream to decorate the cheesecake or as a topping while eating.  Store the extra whipped cream in an airtight container in the refrigerator.
    9. Keep the cheesecake refrigerated until ready to serve.