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OMG Chocolate Desserts

food blog with yummy and easy recipes

  • Home
  • About
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    • Desserts
      • Cakes
      • Cheesecakes
      • Cupcakes
      • Cookies
      • Bars and Brownies
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      • Muffins
      • Bread
      • French Toast
      • Coffee Cakes
      • Cinnamon Rolls
      • Pastries
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      • Appetizers
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      • Lunch
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CakesCheesecakesDesserts

Bailey’s Irish Cream Cheesecake

written by Vera Z. February 14, 2015
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Jump to Recipe·Print Recipe· 4.6 from 5 reviews

Boozy, sinful and decadent Bailey’s Irish Cream Cheesecake is loaded with Bailey’s Irish Cream, and topped with a thick layer of chocolate ganache and Oreo crust! This sweet cheesecake will be a great St. Patrick’s Day dessert – your friends will love it!

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.

Bailey’s Irish Cream Cheesecake Recipe

OK, to be honest, I’m not a great fan of desserts with the taste of liquor and alcohol until I tried this great Bailey’s Irish Cream cheesecake which made me change my opinion.

Cheesecake was always my first choice when dessert for any occasion comes into consideration. If it was a cake or a mini version – cheesecake cupcakes, bake or no bake recipes, it is always my favorite. There is no cheesecake that I haven’t made multiple times: Reese’s, chocolate, Nutella, strawberry, pumpkin, peanut butter… but I always avoided Irish Cream.

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.

St. Patrick’s Day Cheesecake with Oreo Crust

Since we are nearing St Patrick’s day, it was time to try this new recipe and I didn’t regret it. A cake of perfect taste, creamy, with a crust of my favorite minced Oreo biscuits, and on the top, it is covered with a thick lair of chocolate ganache. I’m sure I will make it many more times.

As I said, cheesecake is a thing I make very often and after all that experience, I managed to make a beginner’s error. You won’t believe what happened to me. As you know, if you want the cake to be baked uniformly and not crack on the surface, the best thing to use is water bath. Although I skip that step very often, and bake the cake only in a spring form pan, now I wanted to do everything by protocol. I wrapped the pan in aluminum foil, prepared another, bigger pan with water and put the cake in the oven. When the time needed for baking elapsed, Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.

Tricks with Baking a Cheesecake:

I got it out of the water and put it on the wire to cool down, but then came the unwanted surprise. Water started dripping out of the cake. I thought: Oh, noooo, my cake is ruined! But I came to terms with it and tried to save what could be saved. I put it back in the oven (this time without water bath) and then left it at a very low temperature to cool down during the night. I couldn’t wait till tomorrow to see what happened. And thank God, it wasn’t all that bad. The cake was not completely ruined, you couldn’t even guess what it had to go through 🙂

Even after all this, the cake was so delicious… I wonder how delicious it would have been if everything had gone to plan 🙂

 

Craving More Cheesecake Recipes!? Check These Out:

Banana Bread Cheesecake is melt-in-your-mouth, delicious combo of smooth and creamy vanilla cheesecake and the moistest chocolate chip banana bread.

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Chocolate Peanut Butter Cheesecake recipe!

If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Reese's Peanut Butter Cheesecake recipe!

Print

Bailey’s Irish Cream Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Vera Zecevic
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Boozy, sinful and decadent Bailey’s Irish Cream Cheesecake is loaded with Bailey’s Irish Cream, and topped with a thick layer of chocolate ganache and Oreo crust! This sweet cheesecake will be a great St. Patrick’s Day dessert – your friends will love it!


Ingredients

For the crust:

  • 2 cups Oreo cookie crumbs (use whole cookies with filling)
  • 5 tablespoons unsalted butter, melted

For cheesecake filling:

  • 3 (8 oz) packages cream cheese-softened
  • 1 1/3 cups sugar
  • 1/4 cup cornstarch
  • 3 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup Baileys Irish cream

For Chocolate ganache:

  • 1 1/4 cup heavy cream
  • 12 oz. semi-sweet baking chocolate-chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool.
  3. Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!!
  4. With electric mixer, mix cream cheese and sugar on medium speed until smooth.
  5. Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys.
  6. Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
  7. Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled run a thin knife around the edge and take of the ring of springform pan..
  8. Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just 2/3 of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface.
  9. To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.

Extra decadent Baileys Irish Cream Cheesecake is the perfect grown-up dessert. Smooth and creamy with a delicious Irish cream flavor - perfect St. Patrick's day dessert.

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104 comments
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Vera Z.

previous post
Ham and Cheese Rolls
next post
Old Fashioned Coconut Cream Pie

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104 comments

Gregory Perry February 15, 2015 - 4:52 am

How many eggs ?

Reply
Vera Zecevic February 15, 2015 - 3:25 pm

HI Gregory, thanks for notice that, 3 eggs

Reply
tibbs March 4, 2018 - 12:10 am

Why do people ask recipe ingredient amounts when it’s clesrly stated in the ingredient list?? It’s not rocket science!

Reply
MaryAnn March 11, 2018 - 7:04 pm

If you look at the reply, original post did not include it. It’s from 3 years ago.

Reply
ana bejman February 15, 2015 - 3:20 pm

Amiga no pusistes cuantos huevos? Gracias.

Reply
Brooke February 17, 2015 - 11:25 pm

Could you substitute with non alcholholic Irish cream?

Reply
Vera Zecevic February 18, 2015 - 2:38 pm

Hi Brooke, you can substitute 🙂

Reply
Bakers House 25006 July 31, 2015 - 3:01 am

yes, but why? LOL Just make a regular cheesecake! 🙂 Both are yummy.

Reply
kathy gray December 7, 2018 - 3:22 am

can u use bailey’s strawberry cream in place of the irish cream

Reply
Vera Z. December 7, 2018 - 12:40 pm

Hi Kathy; you can use it if you like.

Reply
Katherine February 12, 2020 - 1:57 pm

How on earth did you slice that so cleanly??

Reply
Pam July 25, 2015 - 10:06 pm

Only the flavor is kept since the alcohol cooks away.

Reply
Tom February 23, 2019 - 5:55 pm

Why would you substitute non-alcoholic. It’s like kissing your sister!

Reply
Sheri December 24, 2020 - 3:36 am

Oh my.this was a smash at the family dinner.making another one now for Christmas dinner at the daughter/soninlaw.small bubble but trusted.its in the oven right now.i might have added just a twitch extra baileys

Reply
Maggie February 24, 2015 - 1:05 pm

To prevent water damage I use those baking bags…the ones for turkeys..you know they come in sizes… instead of foil. Just place the cake pan in the bag, roll the excess down to make a cuff,…( haven’t tried sealing it, hmm…another try later…),put the whole thing in a water bath and voila! No leaks!

Reply
Vera Zecevic February 24, 2015 - 2:39 pm

Great idea,thanks Maggie 😉

Reply
Michele in IL. July 27, 2015 - 1:17 pm

Thank you!

Reply
The Ultimate Guide to Cheesecake | bakerybird March 8, 2015 - 8:03 pm

[…] 3. Bailey’s Irish Cream Cheesecake […]

Reply
Jacci March 10, 2015 - 6:08 am

and perhaps a touch of jamesons in the ganache I think!

Reply
Linda February 17, 2025 - 1:15 pm

Sooooo glad I googled and found your website! Dessert recipes sound phenomenal…can’t wait to try all of them!!!

Reply
Amy March 22, 2015 - 9:24 pm

How many days in advance do you think you can prepare thus?

Reply
Vera Zecevic March 23, 2015 - 11:25 am

Hi Amy, you can keep it in the fridge for a week, or for longer storage set it in the freezer before adding the ganache .

Reply
Lisa Kitzke February 23, 2022 - 6:04 pm

I would like to make this for an event/fundraiser. Would it be possible to make individual cakes in muffin papers perhaps? How would it affect the temp or baking time?

Reply
Leslie March 26, 2015 - 1:45 am

could you use the Baileys Irish Cream coffee creamer?

Reply
Vera Zecevic March 26, 2015 - 9:11 pm

Hi Leslie,I think it will work well,but I haven’t tried so I can’t be sure.

Reply
Alexis cotton March 29, 2015 - 5:09 pm

Another tip I have for the water bath method, is to put the cheese cake pan (example 9″) into a slightly bigger cake pan (10″) then put that pan into a 12″ and fill the 12″ with water. No wasted foil that might leak in water! I do this at my internship and on this cheesecake last night and it works perfectly.

Reply
Vera Zecevic March 29, 2015 - 8:49 pm

Thanks Alexis, great tip, I’ll try it next time 🙂

Reply
Michele in IL. July 27, 2015 - 1:18 pm

Good idea but does it take longer to cool then?

Reply
Trish Gunn April 7, 2015 - 6:29 am

Looks wonderful. How did you cut it so smoothly?

Reply
Christine Anne Matias July 25, 2015 - 5:00 am

Each time you slice you need to have your large knife clean, dry and the blade very hot, so then as you cut it slightly melts the ganache and cake for a professional sleek slice.

Reply
Mathanki T April 10, 2015 - 11:25 am

This looks amazing. Do you have the measurements in grams and mls?

Reply
Vera Zecevic April 10, 2015 - 9:54 pm

I don’t have, sorry 🙁

Reply
Christine Anne Matias July 25, 2015 - 4:56 am

24 ounces of Cream Cheese = 680 grams

680 grams = 2 full 250gms of Philly Cream Cheese blocks = 500 gms and then 3/4 of another block.
So you buy 3 blocks of Philly Cream Cheese and use 2 & 3/4 blocks.

Reply
Jean Sim April 18, 2015 - 10:22 pm

Could you put a pan of water on the bottom rack instead of the cake pan in water?

Reply
Vera Zecevic April 19, 2015 - 3:07 pm

Hi Jeam, it’s not enough, you should put the pan in the water or the crust might be overbaked as well as the edge of the cake.

Reply
Freeman hertzler May 15, 2015 - 10:54 pm

Raspberry liquor is another great one to try. Great with a white choc swirl with the last layer of chic. Need two double boilers but worth the work

Reply
Nina July 20, 2015 - 6:16 pm

Is it 3 8oz packages of cream cheese or 8oz cream cheese ? I don’t know the regular US sizes and this is confusing me…

Reply
Vera Zecevic July 20, 2015 - 8:29 pm

Hi Nina,you need 24 oz. cream cheese:)

Reply
Kathryn July 31, 2015 - 12:08 pm

Another way to get a professional neat clean slice is to use a piece of cotton (or dental floss, not the minted one though!!)

Reply
Kathryn Baird August 15, 2015 - 2:22 am

Is that temperature in Celsius? I don’t thing we have ovens here that have Fahrenheit

Reply
Vera Zecevic August 15, 2015 - 7:58 pm

Hi Kathryn, it is 350 degrees Fahrenheit, and it’s 177 degrees in Celsius

Reply
Lydia August 16, 2015 - 7:33 pm

I’ve got water despite all the precautions. Is it ruined?

Reply
Marsha Baboolal August 22, 2015 - 12:21 am

is it possible to make this recipe into mini cheesecakes in a muffin pan

Reply
Vera Zecevic August 22, 2015 - 4:16 pm

Hi Marsha, I think you could do that, but you will have to adjust baking time.

Reply
Alice Quinn November 16, 2022 - 8:49 pm

Hello, did you make this as minis? How did they turn out? Did you use cupcake size or minicupcake size? Did you spray with Pam or use liners?

Reply
Kristina August 23, 2015 - 9:08 pm

I made in a 9×9 glass dish and put a large cake pan with some water next to it in the oven. Not sure what putting it in a roaster with water is suppose to do, but I didn’t have a water problem. My ganache did not turn out very thick?

Reply
Meghan September 2, 2015 - 12:43 pm

When i make ganache for other recipes i usually finely chop the chocolate and put it in a heatproof bowl, heat the heavy cream to a simmer, than pour it over chocolate. Let it sit for a minute, then stir with a rubber spatula, working from middle out, until it is smooth. Will that method not work with this recipe?

Reply
Vera Zecevic September 2, 2015 - 9:04 pm

Hi Meghan, you can do it way.
Happy baking 🙂

Reply
Anthony S. Layne September 24, 2015 - 7:23 pm

I keep a roll of 18″-wide foil just for baking cheesecakes. It’s wide enough to wrap up the sides of the pan without needing to be doubled. Also, you don’t need very much water in the roasting pan — maybe 3/4″ to 1″; it just doesn’t evaporate that fast, especially if you leave the oven door closed until you absolutely have to test the cheesecake.

Having put my two-cents’ worth in, I’m looking forward to trying this recipe.

Reply
Linda September 26, 2015 - 10:56 am

Thanks für this awesome Cake!

I didn’t look at the whole recipe until I was actually making it.
When I read the instructions I panicked and was certain it would
End in a complete Disaster.
The baking turned into a mathproblem, as I had to convert
From ounzes and Cups into gramms and liters,
plus having to add an extra 1/3 because my dish was bigger,
But it turned out real well!!!
It was a great success all around!

And I totally skipped the water Bath!

Reply
Those spring feelings September 29, 2015 - 2:13 pm

[…] macarons, chocolate cupcakes with strawberry swiss meringue icing, and got part way through a Baileys cheesecake and a no-bake chocolate cake. I think that’s a pretty good […]

Reply
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Reply
Nya November 20, 2015 - 3:51 pm

What can be substituted with the heavy cream?

Reply
Linda February 17, 2025 - 2:45 pm

Sooooo glad I googled and found your website! Dessert recipes sound phenomenal…can’t wait to try all of them!!!

Reply
Carley November 21, 2015 - 7:30 pm

3 blocks of cream cheese??

Reply
Vera Zecevic November 22, 2015 - 6:44 pm

Hi Carley,
yes, it’s 3 blocks, or 24 oz.cream cheese.

Reply
The Best of Boozy Food - MI Magazine December 2, 2015 - 8:00 am

[…] Find your Christmas dessert here. […]

Reply
Carmen idziak December 5, 2015 - 2:35 pm

Can I freeze this cheesecake and when I need it defrost and then make the ganache?

Reply
Vera Zecevic December 5, 2015 - 5:11 pm

Hi Carmen, you could do that.

Reply
Margaret Gazy December 22, 2015 - 9:12 pm

I love this recipe, I also used Jamaican Rum Cream. Have you ever made this is a 9X13 glass dish?

Reply
Vera Zecevic December 23, 2015 - 6:02 pm

HI Margaret, I haven’t tried it in glass dish.

Reply
MaryP October 7, 2016 - 9:07 pm

Thanks! I just used Rum Cream ?

Reply
Lindsay December 27, 2015 - 10:31 pm

This was delicious! The only change I made was to halve the ganache. I took it to Christmas dinner and it was loved by all. Thank you!

Reply
Francesca December 31, 2015 - 1:17 am

What a hit!! I will make it again and again……..was devoured by all

Reply
Amanda January 30, 2016 - 9:28 pm

The cheesecake was very smooth and creamy but I couldn’t get much of the Bailey’s flavor. Will see about adding more next time. The ganache, however, was a giant pain. I have made ganache several times before and this was the first with a start of melting chocolate. When adding cold cream to melted chocolate it just hardens the chocolate all over again. Seems a bit redundant to have to melt the chocolate for a second time. Additionally, I added Bailey’s to the ganache to enhance the Bailey’s flavor. But overall a decent recipe.

Reply
Shawn Ianzano March 18, 2016 - 12:57 pm

I couldn’t agree with you more about the ganache, I always heat the cream first. I just left a post about switching out the cream for Baileys (before I read yours). I would use all Baileys, might be too much but…How much did you use?

Reply
Shawn Ianzano March 18, 2016 - 12:50 pm

First of all, despite the name, I am female. Secondly, what do you think about switching out the heavy cream (in the ganache) or at least part of it , with Baileys?
I’m pretty sure it would be spectacular, and I’m probably going to try it anyway but I would love to get your opinion since it is your recipe. 🙂

Reply
Vera Zecevic March 18, 2016 - 10:36 pm

Hi Shawn, I haven’t tried to switch it, so I can’t say how much you could use. Let me know if you try. Happy baking 🙂

Reply
Ellen May 31, 2016 - 2:46 am

If I don’t use the Bailey’s Irish cream, what do I substitute?

Reply
Margaret ross September 15, 2016 - 1:51 pm

Gona try all except pumpkin, looks soon good

Reply
Marcia Hoekwater October 13, 2016 - 12:53 am

Can this be made without the baileys, and what would be a substitute?

Reply
Vera Zecevic October 13, 2016 - 3:21 pm

Hi Marcia, you can substitute with heavy cream, and you could add 1/2 tsp. vanilla extract.

Reply
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Laura May 3, 2017 - 10:11 pm

Wrap the pan in foil and then place it in an oven bag before you put it in the water bath. Trim the top of the bag as needed. You will not get water in your cheesecake.

Reply
Judy June 6, 2017 - 6:01 pm

Why even bother with the water bath. The ganache will cover any cracks so it won’t affect the appearance of the cheesecake. Or am I missing something?

Reply
Britt July 12, 2017 - 3:35 pm

Made this for the first time yesterday (started the day before), and the end result was delicious. However I ran into a couple of “issues”.

The first was with the Ganache. The chocolate/cream mix never became “very thick”. It was about 1/2 between very runny and cake icing constancy. I tried to let it sit (about 30 minutes) to allow it to cool and thicken, but it never did. Ended up using it as is. The sides were a little difficult, but was able to work well enough. One note, I used Hershey’s Semi-Sweet Chocolate Chips instead of Baker’s Chocolate.

The other was that the end result was not real firm. I’m guessing I didn’t chill it long enough after applying the Gaunche (let set about 30 minutes on counter, then 30 minutes in the fridge). May be firmer tonight. 🙂

As as noted by others the Bailey’s flavor isn’t very strong (used the Coffee Creamer). Did anyone ever determine if some of the Heavy Cream in the Ganache can be replaced for more Bailey’s to enhance the flavor, and if so how much / what ratio.

Reply
Britt July 13, 2017 - 12:20 pm

Wasn’t any firmer (cheesecake part) yesterday. 🙁 I had baked it for ~65 minutes, but wondering if it still needed to bake a little more.

Reply
Dwayne October 11, 2017 - 3:42 am

Followed the recipe to the letter and it came out great. Took it work for my coworkers to try and they loved it.

Reply
Vera Zecevic October 11, 2017 - 7:49 am

Hi Dwayne, I’m really happy to hear that 🙂

Reply
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Dana March 17, 2018 - 2:41 pm

Skip the water bath unless you can seal your pan with a single piece of foil. I’d use Milk chocolate instead of semi-sweet. I substituted 1/4C of the heavy cream with Bailey’s but I’d probably go to 1/2C, flavor wasn’t as intense as I’d of liked.

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Garvey March 31, 2018 - 7:57 pm

Very easy to make and a home run on the plate. Will replace my previous recipe for St. Paddy’s dessert of Fuggy Toffee Pudding. Yum!

Reply
Vera Z. April 2, 2018 - 6:11 pm

Thanks Garvey 🙂

Reply
Kathleen G. August 22, 2018 - 4:39 pm

It is the BEST &I give it a 5.

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Carol Breakell February 3, 2020 - 2:28 am

Has anyone tried this in an Instant Pot? I’m thinking you could do 2/3 of the recipe and it would work.

Reply
Walker February 3, 2020 - 6:20 pm

So where can I get the Baileys Cheese Cake?

Reply
Kathrin Guggenbuehl February 4, 2020 - 3:58 pm

Could i replace the baileys with the baileys almond milk or will it mess with the composition of the filling?

Reply
Sean March 11, 2021 - 4:49 pm

I added a teaspoon of whiskey to the baileys. Now it really tastes like irish cream

Reply
Brian January 31, 2025 - 2:41 am

Not to knock Bailey’s but when they switched to powdered Irish cream instead of real Irish cream I went to Michael’s Irish cream which uses actual Irish cream. You can tell on the bottle if it says to refrigerate after opening, it has actual cream instead of powdered. There are several brands that use real cream. The flavor is better.

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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