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Baileys Cheesecake

Baileys cheesecake is a creamy baked dessert flavored with Baileys Irish Cream and vanilla, set over a buttery graham cracker crust. A water bath and slow cooling help create a smooth filling with a slight jiggle in the center.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling and chilling 8 hours
Total Time 9 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 2 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 0.25 tsp kosher salt
  • 5 tbsp unsalted butter melted
Make the filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 4 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 0.5 cup Baileys Irish Cream
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 large roasting pan

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Grease the bottom and sides of a 9-inch springform pan.
  3. Stir the graham cracker crumbs, granulated sugar, and kosher salt together.
  4. Mix in the melted unsalted butter until evenly moistened.
  5. Press the crust mixture firmly over the bottom of the pan.
  6. Bake the crust for 10 minutes.
  7. Set the pan on a wire rack to cool while you make the filling.
Make the filling and bake
  1. Beat the softened cream cheese, granulated sugar, and all-purpose flour in a large bowl with an electric mixer on medium-low speed until smooth, scraping down the bowl as needed.
  2. Add the large eggs at room temperature one at a time, mixing on low just until each is incorporated.
  3. Mix in the sour cream at room temperature, Baileys Irish Cream, and vanilla extract.
  4. Wrap the cooled springform pan in 3 layers of heavy-duty foil.
  5. Pour the filling over the crust.
  6. Place the pan in a large roasting pan.
  7. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  8. Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still jiggles slightly.
  9. Turn off the oven.
  10. Prop the oven door open.
  11. Leave the cheesecake inside for 1 hour.
Chill and serve
  1. Carefully remove the springform pan from the water bath.
  2. Discard the foil.
  3. Cool the cheesecake on a wire rack for 1 hour.
  4. Cover and refrigerate for at least 6 hours.
  5. Release the springform sides and slice.

Notes

For the smoothest filling, make sure the cream cheese and eggs are at room temperature and keep the cheesecake in its water bath while baking. Refrigerate covered for 4 to 5 days; it can be frozen. For a gluten-free variation, use gluten-free graham cracker crumbs.