Baileys Irish Cream Cheesecake
A luscious dessert combining rich flavors of Irish cream and smooth cream cheese within a crispy graham cracker crust, topped with chocolate ganache.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Finely crushed for a smooth crust
- 0.5 cups unsalted butter Melted, avoid browning it
For the Filling
- 16 ounces cream cheese Room temperature for smooth mixing
- 0.75 cups Baileys Irish Cream Measure carefully for flavor
- 1 cups granulated sugar To sweeten the filling
- 1 cups heavy cream Whipped until stiff peaks form
- 3 large eggs Room temperature for even baking
For the Ganache
- 8 ounces chocolate ganache Melt chocolate with heavy cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly coated and press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese and sugar together until smooth and fluffy.
- Add Baileys Irish Cream and mix until fully incorporated. Add eggs one at a time, mixing well after each addition.
- Gently fold in whipped heavy cream until just combined.
Baking
- Pour the filling into the prepared crust and bake for about 1 hour, until sides are set but the center is slightly jiggly.
- Allow cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.
Finishing Touch
- Pour chocolate ganache over the cooled cheesecake before serving.
Notes
For a unique twist, try adding vanilla extract to the mixture or swirling in pureed fruit before baking.