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Baileys Irish Cream Cheesecake with Chocolate Biscuit Crust

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This Baileys Irish Cream Cheesecake features a creamy, luscious filling infused with Baileys and a crunchy chocolate biscuit crust. It’s easy to make, crowd-pleasing, and perfect for any celebration or cozy night in.

Ingredients

Scale
  • 7 oz (200g) chocolate biscuits (Digestives, graham crackers, or Oreos without filling)
  • 6 tbsp (85g) unsalted butter, melted
  • Pinch of salt
  • 24 oz (680g) full-fat cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) Baileys Irish Cream liqueur
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tbsp (15g) all-purpose flour
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Optional toppings: whipped cream, chocolate shavings or curls, cocoa powder, mini chocolate chips

Instructions

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with two layers of aluminum foil.
  2. Place chocolate biscuits in a food processor and pulse into fine crumbs, or crush in a zip-top bag with a rolling pin. Add melted butter and a pinch of salt. Mix until the texture resembles wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. In a large mixing bowl, beat cream cheese on medium speed for 2-3 minutes until smooth and creamy. Scrape down the sides as needed.
  5. Add granulated sugar and beat until fluffy, about 2 minutes.
  6. Beat in eggs one at a time, mixing just until each is incorporated. Scrape the sides and bottom as needed.
  7. Mix in Baileys Irish Cream, sour cream, flour, vanilla extract, and a pinch of salt. Beat on low until just combined and smooth.
  8. Pour the batter over the cooled crust. Tap the pan gently to release air bubbles and smooth the top.
  9. Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
  10. Bake for 55-65 minutes, until edges are set but the center still wobbles slightly.
  11. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
  12. Remove from the water bath and cool to room temperature on a rack. Refrigerate at least 6 hours or overnight before removing from the pan.
  13. Top with whipped cream, chocolate shavings, or cocoa powder before serving. For clean slices, run a warm knife around the edge before releasing the pan.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Double-wrap your pan with foil to prevent water leaks during the water bath. Chill the cheesecake overnight for the creamiest texture and easiest slicing. Variations include gluten-free, dairy-free, or adding fruit swirls.

Nutrition

Keywords: Baileys cheesecake, Irish cream cheesecake, chocolate biscuit crust, easy cheesecake, holiday dessert, St. Patrick's Day, creamy cheesecake, crowd-pleaser, make-ahead dessert

Find it online: https://prismtaste.com/baileys-irish-cream-cheesecake-recipe-easy-chocolate-biscuit-crust/