Description
This rich and creamy Baileys Irish Cream Oreo Cheesecake features a buttery Oreo crust, smooth cream cheese filling infused with Baileys Irish Cream, and a luscious Baileys chocolate ganache topping. Baked in a water bath for an even, silky texture, this decadent dessert is perfect for special occasions or indulgent treat lovers.
Ingredients
Crust
- 26 OREO cookies (ground to fine crumbs, yields approximately 2 ¾ cups)
- 4 tablespoons salted butter (melted and cooled)
Cheesecake Filling
- 24 ounces (3 – 8-ounce blocks) full-fat cream cheese (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup full-fat sour cream
- ⅓ cup Baileys Irish Cream flavored liqueur
Ganache
- 6 ounces semi-sweet baking bar (finely chopped)
- ⅓ cup heavy cream
- 2 tablespoons Baileys Irish Cream flavored liqueur
- 2 tablespoons clear corn syrup (optional for glossy finish)
For Garnish
- Whipped cream dollops
- Semi-sweet dark chocolate shavings
Other
- 3-4 cups boiling water (for the water bath)
Instructions
- Prepare the crust: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick spray and wrap the outside with double-layer aluminum foil to prevent water seepage during the water bath. Process the Oreo cookies into fine crumbs, then slowly add melted butter until mixture resembles wet sand. Press evenly into the pan bottom and bake for 15 minutes. Allow to cool.
- Prepare cheesecake filling: Reduce oven temperature to 325°F. Beat cream cheese and sugar on medium-low speed until smooth. Add eggs one at a time, blending well after each, then mix in sour cream. Slowly drizzle in Baileys on low speed until fully combined. Avoid overmixing to prevent excessive air bubbles.
- Bake cheesecake: Pour batter over crust and smooth the top. Place springform pan in a large roasting pan and pour boiling water around it about 1 to 1.5 inches high for a water bath. Bake for 1 hour and 10-15 minutes or until edges are lightly golden and center jiggles slightly when tapped.
- Cool cheesecake: Turn off oven, crack door 1 inch, and let cheesecake rest inside for 1 hour. Then remove, cool for 1 hour at room temperature, and refrigerate for at least 8 hours or overnight until fully chilled.
- Make ganache: Microwave chopped chocolate and heavy cream for 1 minute, stir until smooth. Mix in Baileys and corn syrup, set aside 2-3 minutes to cool slightly.
- Assemble and serve: Remove cheesecake from pan and place on serving plate. Spread ganache evenly on top without letting it drip over edges. Let ganache set at room temperature for 1 hour until firm. Garnish slices with whipped cream and chocolate shavings before serving.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Wrapping the springform pan with foil tightly is crucial to prevent water from leaking into the crust during baking.
- Do not overmix the cheesecake batter to prevent cracking and dense texture.
- Allow the cheesecake to fully chill before adding ganache for best results.
- Optional corn syrup in ganache adds a glossy finish but can be omitted if desired.
- Store leftovers refrigerated and consume within 3-4 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
