Baileys Cheesecake

This is a super creamy cheesecake with a nice mocha and Baileys flavor! I used Java Chip Oreos because I wanted a lot of coffee flavor, but you can use regular Oreos instead if you like.

looking at a slice of Bailey's cheesecake served on a plate, with the remaining on a serving plate behind
Prep Time:
45 mins
Cook Time:
1 hrs 10 mins
Stand Time:
30 mins
Cool Time:
3 hrs 30 mins
Total Time:
5 hrs 55 mins


Cookie Crust

  • cooking spray

  •  20 java chip-flavored creme-filled chocolate sandwich cookies (such as Oreo®)

  • 2 tablespoons butter, melted

Cheesecake Filling

  • 3 (8-oz.) pkg. 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

  • ¼ teaspoon table salt

  • 3 large eggs, at room temperature

  • 1/2 cup Irish cream liqueur (such as Baileys Irish Cream®)

Baileys Ganache

  • ¼ cup heavy cream

  • ¼ cup Irish cream liqueur (such as Baileys Irish Cream®)

  • 1 teaspoon instant espresso powder

  • 1 cup milk chocolate chips

  • sweetened whipped cream for serving


  1. Preheat the oven to 350 degrees F (175 degrees C) with rack in lower third position. Lightly grease an 8-inch springform pan with cooking spray and line with parchment on the bottom.

  2. Process cookies in a food processor untilground into small crumbs, 2 to 3 minutes. Pour in melted butter and process for another 30 seconds.

    Cookies processed in a food processor until crumb-like.

    Dotdash Meredith Food Studios

  3. Press evenly into bottom and about 1 inch up sides of prepared pan.

    Crumbs pressed into prepared pan.

    Dotdash Meredith Food Studios

  4. Bake in the preheated oven until firm and fragrant, 10 to 12 minutes. Let cool slightly while making the filling, about 10 minutes.

  5. Reduce oven temperature to 300 degrees F (150 degrees C).

  6. Once crust is cooled, wrap bottom of pan with 2 layers of heavy-duty aluminum foil to prevent water from seeping into pan.

    Pan wrapped in foil.

    Dotdash Meredith Food Studios

  7. Meanwhile for the cheesecake filling, add cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until creamy, about 2 minutes. Add sour cream, and beat on medium-low speed until fully combined, scraping down sides of bowl halfway through, about 2 minutes.

    Sour cream and cream cheese mixed together in a bowl until creamy.

    Dotdash Meredith Food Studios

  8. Beat in sugar, espresso powder, vanilla, and salt, until combined, scraping down the sides of the bowl halfway through, about 1 minute. Add eggs, 1 at a time, beating on low speed just until combined after each addition and scraping down sides of bowl with a rubber spatula, 1 to 2 minutes.

    Rest of ingredients added to sour cream and cream cheese mixture, beaten until well combined.

    Dotdash Meredith Food Studios

  9. Add Baileys and beat on low speed until just combined, about 45 seconds.

  10. Pour filling onto cooled crust. Place springform pan into a larger roasting pan and place in preheated oven. Pour 1 1/2 cups of water in roasting pan and bake until the cheesecake is almost set (the center 2 inches should jiggle slightly) and edges have pulled away slightly from pan, 50 to 60 minutes.

    Filling poured into crust and placed on a baking pan with water.

    Dotdash Meredith Food Studios

  11. Turn off oven and leave door cracked open about 7 to 8 inches; let cheesecake stand in oven 30 minutes. Remove from oven and carefully lift cheesecake from water bath. Cover and chill at least 3 hours or overnight.

    Cheesecake removed from water bath and cooling.

    Dotdash Meredith Food Studios

  12. Heat cream and Baileys for the ganache in a small saucepan over medium until warm to the touch, 3 to 4 minutes. Stir in espresso powder until fully combined. Add chocolate chips and let stand 1 minute; stir until smooth.

    Ganache ingredients combined in a sauce pan.

    Dotdash Meredith Food Studios

  13. Remove cheesecake from pan and place on a cake plate. Pour Ganache evenly over chilled cheesecake, spreading slightly over edges with an offset spatula. Refrigerate until ganache is firm, about 30 minutes.

    Ganache being poured over top cheesecake.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

8515 Calories
529g Fat
770g Carbs
112g Protein
Nutrition Facts
Calories 8515
% Daily Value *
Total Fat 529g 678%
Saturated Fat 269g 1,347%
Cholesterol 1518mg 506%
Sodium 5249mg 228%
Total Carbohydrate 770g 280%
Dietary Fiber 18g 65%
Total Sugars 540g
Protein 112g
Vitamin C 2mg 10%
Calcium 1426mg 110%
Iron 43mg 238%
Potassium 3285mg 70%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love