Baileys Irish Cream Cheesecake
A rich and creamy Baileys Irish Cream Cheesecake that blends smooth cream cheese, Irish cream liqueur, and a buttery graham cracker crust — the perfect indulgent dessert for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- Springform Pan
- Spatula
- Oven
Ingredients
Crust
- 1 ½ cups graham cracker crumbs for crust
- ½ cup unsalted butter melted
Filling
- 2 cups cream cheese softened
- 1 cup powdered sugar
- ½ cup Baileys Irish Cream
- 1 tsp vanilla extract
- 1 cup heavy cream whipped to stiff peaks
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it.
- Combine graham cracker crumbs with melted butter. Press firmly into the bottom of the pan to form the crust. Set aside.
- In a large bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar.
- Stir in Baileys Irish Cream and vanilla extract until well blended.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake for 45 minutes or until the center is slightly jiggly but set. Remove and cool completely.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
- Serve chilled with whipped cream, chocolate drizzle, or fresh berries.
Notes
For a gluten-free option, use gluten-free graham crackers. The cheesecake keeps well for up to 5 days in the fridge or 2 months in the freezer. Always serve chilled for best texture and flavor.