Baileys Cheesecake Recipe
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Get ready to treat yourself to a mouthwatering Baileys cheesecake! This delicious dessert combines the rich flavors of cream cheese, chocolate, and Irish cream liqueur. You’ll love how smooth and creamy this grown-up dessert turns out.
Making this cheesecake is easier than you might think. With just 20 minutes of prep time and about 90 minutes in the oven, you’ll have a show-stopping dessert that serves 8 people. The recipe uses simple ingredients like Oreo cookies, cream cheese, and Baileys Irish Cream to create a decadent treat your friends and family will rave about.
Exact Ingredients List
This Baileys cheesecake recipe uses a mix of tasty ingredients for the crust, filling, and topping. You’ll need common baking items like cream cheese and sugar, plus some special additions like Baileys Irish Cream.
For the Crust
You’ll need:
- 1/2 cup crushed toasted pecans
- 2 cups crushed chocolate Oreo cookies (about 22 cookies)
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Mix these ingredients until they look like wet sand. This will form the base of your cheesecake. Press the mixture into your springform pan, covering the bottom and about an inch up the sides.
For the Filling
For the creamy center, gather:
- 36 ounces room temperature cream cheese
- 1 2/3 cups granulated sugar
- 5 room temperature eggs
- 1 cup Baileys Original Irish Cream
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips (divided)
Beat the cream cheese until it’s smooth. Add sugar gradually, then mix in eggs one at a time. Pour in the Baileys and vanilla, mixing until just combined. Sprinkle half the chocolate chips on the crust, add the filling, then top with the rest of the chips.
For the Coffee Cream Topping
To make the finishing touch, you’ll use:
- 1 cup chilled whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon instant coffee powder
- Chocolate curls or toffee bits for garnish (optional)
Whip these ingredients together until fluffy. Spread or pipe this mixture on top of your cooled cheesecake. Add chocolate curls or toffee bits on top if you like. This topping adds a nice coffee flavor that goes great with the Baileys in the filling.
Instructions
Start by preheating your oven to 325°F (160°C). Grab a 10-inch springform pan and give it a light coat of cooking spray. Line the bottom with parchment paper.
For the crust, mix crushed pecans, Oreos, sugar, and melted butter in a bowl. Press this mixture into the pan, covering the bottom and about an inch up the sides. Bake for 7-10 minutes, then let it cool.
While the crust cools, make the filling. Beat cream cheese until fluffy, then gradually add sugar. Mix in eggs one at a time. Pour in Baileys and vanilla, mixing until smooth.
Sprinkle half the chocolate chips over the crust. Pour in the filling, then top with remaining chips. Place a water-filled baking pan on the bottom oven rack.
Put your cheesecake on the middle rack and bake for 1 hour 20 minutes. The edges should be set, but the center still jiggly. Turn off the oven, crack the door, and let it cool for an hour.
After cooling on the counter, chill the cheesecake overnight in the fridge. Before serving, whip cream with sugar and coffee powder until fluffy. Spread this on top of your cheesecake.
Finish with chocolate curls or toffee bits if you like. Your Baileys cheesecake is ready to enjoy!
Possible Substitutes List
Can’t find all the ingredients? No worries! Here are some swaps you can try:
For the crust:
- Graham crackers instead of Oreos
- Almonds or walnuts instead of pecans
- Coconut oil instead of butter
For the filling:
- Greek yogurt for some of the cream cheese
- Non-alcoholic Irish cream syrup instead of Baileys
- Milk chocolate chips instead of semi-sweet
For the topping:
- Cool Whip instead of whipped cream
- Cocoa powder instead of instant coffee
- Grated chocolate instead of chocolate curls
You can also try different flavors:
- Add lemon zest to the filling
- Use peanut butter chips instead of chocolate
- Swap Baileys for Kahlua or another liqueur
Remember, these changes might affect the taste and texture. But they can be fun to experiment with!
How To Make It Diabetes-Friendly
To make this Baileys cheesecake recipe diabetes-friendly, you can try a few easy swaps. Start by replacing the sugar with a natural sweetener like stevia or erythritol. Use the same amount as you would sugar.
For the crust, swap out the Oreos for almond flour mixed with cocoa powder. This change cuts down on carbs and adds healthy fats. You can use about 2 cups of almond flour and 1/4 cup of cocoa powder.
Instead of regular cream cheese, pick a low-fat version. This small change can make a big difference in the calorie count.
Try using sugar-free chocolate chips in place of the semi-sweet ones. You’ll still get that chocolatey goodness without the extra sugar.
For the topping, skip the sugar entirely. The coffee flavor will shine through without it. If you want some sweetness, add a tiny bit of your chosen sugar substitute.
Remember to check with your doctor before making big changes to your diet. These swaps can help make the cheesecake more diabetes-friendly, but portion control is still key.
Tips, Tricks & Storing
For the best Baileys cheesecake, use room temperature ingredients. This helps everything mix smoothly.
Don’t overmix the batter. Stop when it’s just combined to avoid cracks.
Use a water bath to prevent cracks. Wrap your springform pan in foil before placing it in the water-filled baking dish.
Cool your cheesecake slowly. Turn off the oven and crack the door open. Let it cool for an hour before removing.
To get clean slices, dip your knife in hot water and wipe it dry between cuts.
Store your cheesecake in the fridge for up to 5 days. Cover it tightly with plastic wrap or put it in an airtight container.
You can freeze individual slices for up to 3 months. Wrap them well in plastic wrap and foil. Thaw in the fridge overnight before eating.
For a boozy twist, brush some extra Baileys on top of the cooled cheesecake before adding the coffee cream topping.
