5.0 from 6 votes
Easy Baked Baileys Cheesecake
Baileys Cheesecake is a rich and decadent homemade cheesecake recipe flavored with Baileys Irish Cream with a chocolate cookie crust and Irish cream chocolate glaze. The perfect dessert for a special occasion, holiday meal, or any time you want an amazing dessert.
Prep Time
20 mins
Cook Time
20 mins
Chilling Time
8 hrs
Total Time
8 hrs 50 mins
Servings: 10 servings
Calories: 408 kcal
Course:
Dessert
Cuisine:
American
Ingredients
BASE
- 1½ cups chocolate cookie crumbs
- ⅓ cup butter (melted)
FILLING
- 16 ounces cream cheese (whole fat) room temperature
- ⅔ cup sugar granulated or fine sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ¼ cup baileys
CHOCOLATE GLAZE
- ½ cup cream (whole, heavy or whipping cream with at least 30% fat)
- 6 ounces dark chocolate (good quality chopped)
- 1-2 tablespoons baileys
Instructions
BASE
- Combine the melted butter and cookie crumbs in an 8 inch (17cm) springform pan, (or line a regular cake pan with parchment paper), press the crumbs down evenly in the pan. Place the pan in refrigerator while you make the filling.
- Pre-heat oven to 350F (180C).
Cup of Yum
FILLING
- In the mixing bowl beat the cream cheese and sugar until smooth, add the eggs and vanilla, beat to combine, then add the baileys and beat on low speed to combine well.
- Pour the filling evenly on the chilled base. Place the pan on a baking pan and bake 30 minutes. The edges will be set but the middle will not be, do not over bake. The edges should read 165-170F with a thermometer. Remove from the oven.
- Let the cake cool in the pan for approximately 1 hour then cover with plastic wrap and refrigerate for 6-8 hour or even overnight. Drizzle or cover the cake with the chocolate glaze before serving. Enjoy.
CHOCOLATE GLAZE
- Heat the cream until very hot but not boiling, pour over the chopped chocolate let sit 2 minutes, then combine until smooth and completely melted. Stir in the baileys.
Notes
- If you are worried that your springform pan leaks you can line it with plastic wrap or parchment paper.
- To tell when the cheesecake is baked, it will be set around the edges but still a little wobbly in the center when you gently shake the pan. You can also use a thermometer to measure the temperature. Insert it near the edge of the cheesecake – it should be between 165 and 170°F.
- Keep leftover Baileys cheesecake covered and store it in the refrigerator for three to four days.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
73mg
(24%)
Sodium
486mg
(20%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
451IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
192mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 486mg | 20% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.