Baileys Cheesecake

Whether or not you're celebrating St. Paddy's Day, you deserve this fudgy cheesecake. Why? Because Bailey's shouldn't be something you break out only for the holiday. We firmly believe it is one of the best liqueurs to use in dessert (just look at some of these other Bailey's recipes). We even put it in oatmeal for a fun, if not slightly boozy, breakfast. Is there anything that Baileys doesn't make better? But enough about our Bailey's love, let's break down why this cheesecake is truly the best.

The Crust 

Sure, graham cracker crusts are great. But an OREO crust?! Sign us all the way up! The best part about an Oreo crust is that the cream helps bind it together, so you don't need to use too much butter. Golden Oreos would be a delicious substitute if you're not into the classic kind. A food processor works best for grinding up the cookies, but if you don't have one try to get the cookies as fine as possible. 

The Cheesecake Filling

This creamy, decadent filling is made even MORE creamy and decadent with the addition of Baileys. Since we're adding so much liquid (and liquid is the enemy of perfect cheesecake), we've added a bit of cornstarch to prevent cracking. You're welcome to leave it out, but word to the wise: Even if you're using a water bath, this much liquid is likely to cause cracks. This certainly won't effect the flavor, and since you're covering the whole thing in ganache, it won't effect the presentation too much, either. So don't panic! Keep calm and bake on!

The Ganache Topping

There's nothing a big bowl of ganache can't improve. We like using semisweet chocolate chips for this recipe, but milk or dark chocolate chips would make a fine substitute. If you don't have chips lying around, you can also use chocolate bars, they will melt better for your ganache anyways! Just chop up your bars into chocolate chip–size pieces and place in a heatproof bowl. Et voilá, a cheesecake so irresistibly good, you'll want to make it waaay more than once a year.

For even more Baileys trying replacing just a bit of the cream with Baileys in that ganache! You'll be so glad you did. 

Looking for a potluck-friendly version? Check out these Mini Baileys Cheesecakes, which are just as delicious and perfectly portable.  And if you tried your hand at this recipe let us know how it came out in the comments below!

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    Yields: 10 servings
    Prep Time: 0 hours 25 mins
    Total Time: 8 hours 0 mins
    For the Crust

    Oreo cookies

    4 tbsp.

    butter, melted, plus more for pan

    Pinch of kosher salt

    For the Cheesecake

    (8-oz.) bars cream cheese, softened

    1 1/2 c.

    granulated sugar

    1/4 c.



    large eggs

    2/3 c.

    Baileys Irish Cream

    1 tsp.

    pure vanilla extract

    For the Ganache
    2/3 c.

    heavy cream

    2 c.

    semisweet chocolate chips

    1. Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
    2. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.
    3. Pour batter into crust and place on a large baking sheet.
    4. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
    5. When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, then stir until creamy, until no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.

    Ethan Calabrese
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