Baileys Cheesecake is a rich and decadent homemade cheesecake recipe flavored with Baileys Irish Cream with a chocolate cookie crust and Irish cream chocolate glaze. The perfect dessert for a special occasion, holiday meal, or any time you want an amazing dessert.
Combine the melted butter and cookie crumbs in an 8 inch (17cm) springform pan, (or line a regular cake pan with parchment paper), press the crumbs down evenly in the pan. Place the pan in refrigerator while you make the filling.
Pre-heat oven to 350F (180C).
FILLING
In the mixing bowl beat the cream cheese and sugar until smooth, add the eggs and vanilla, beat to combine, then add the baileys and beat on low speed to combine well.
Pour the filling evenly on the chilled base. Place the pan on a baking pan and bake 30 minutes. The edges will be set but the middle will not be, do not over bake. The edges should read 165-170F with a thermometer. Remove from the oven.
Let the cake cool in the pan for approximately 1 hour then cover with plastic wrap and refrigerate for 6-8 hour or even overnight. Drizzle or cover the cake with the chocolate glaze before serving. Enjoy.
CHOCOLATE GLAZE
Heat the cream until very hot but not boiling, pour over the chopped chocolate let sit 2 minutes, then combine until smooth and completely melted. Stir in the baileys.
Notes
If you are worried that your springform pan leaks you can line it with plastic wrap or parchment paper.To tell when the cheesecake is baked, it will be set around the edges but still a little wobbly in the center when you gently shake the pan. You can also use a thermometer to measure the temperature. Insert it near the edge of the cheesecake – it should be between 165 and 170°F.Keep leftover Baileys cheesecake covered and store it in the refrigerator for three to four days.