Decadent Baileys Irish Cream Chocolate Cheesecake
A rich and creamy chocolate cheesecake infused with Baileys Irish Cream, featuring a crunchy chocolate cookie crust and a silky smooth texture that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Irish-American
Ingredients
Scale
- 1 ½ cups (150g) chocolate cookie crumbs (Oreo crumbs without filling recommended)
- 5 tbsp (70g) unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) Baileys Irish Cream
- ½ cup (90g) semi-sweet chocolate chips, melted and slightly cooled
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ¼ tsp salt
- Optional: whipped cream, chocolate shavings or cocoa powder for garnish
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat softened cream cheese on medium speed until creamy and smooth (3-4 minutes). Slowly add sugar and mix well.
- Add eggs one at a time, beating on low speed after each addition to avoid overmixing.
- Stir in Baileys Irish Cream and vanilla extract. Fold in flour and salt.
- Melt chocolate chips using a double boiler or microwave in 20-second bursts until smooth and slightly cooled. Gently fold melted chocolate into the batter until just combined.
- Pour filling over cooled crust and smooth the top. Place pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour to prevent cracking. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, optionally top with whipped cream and chocolate shavings. Run a warm knife around edges to loosen, remove springform ring carefully, and slice with a warm, clean knife.
Notes
Use softened cream cheese and room temperature eggs to avoid lumps and cracks. Avoid overmixing to prevent air bubbles. Baking in a water bath is optional but helps reduce cracking. Let cheesecake cool gradually with oven door slightly open. Use a warm knife for clean slicing. For gluten-free, substitute crust and flour accordingly. Dairy-free and vegan adaptations are possible with ingredient swaps.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 375
- Fat: 28
- Carbohydrates: 25
- Protein: 6
Keywords: Baileys cheesecake, chocolate cheesecake, Irish cream dessert, easy cheesecake recipe, homemade dessert, chocolate dessert, creamy cheesecake