For a richer flavor, use full-fat cream cheese and sour cream. To prevent cracks, place a pan of hot water on the rack below the cheesecake while baking (water bath). Garnish with chocolate shavings, whipped cream, or a drizzle of Baileys Irish Cream for an elegant presentation. Do not over-bake the cheesecake, as this will cause it to crack upon cooling. Ensure all ingredients are at room temperature for a smooth and lump-free batter.
Easy Baileys Cheesecake
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PREP TIME15 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME10 hrs 15 mins
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SERVING12 People
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VIEWS108
Indulge in the creamy, dreamy delight of this Baileys-infused cheesecake. A sophisticated dessert that's surprisingly simple to create, perfect for elevating any occasion with a touch of Irish charm.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol148 mg
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Fiber0 g
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Protein8 g
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Saturated Fat20 g
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Sodium273 mg
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Sugar29 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepCombine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan with 2 ¾ inch high sides. (5 minutes)
03
StepBake the crust in the preheated oven until golden brown, approximately 8 minutes. Transfer crust to a wire rack to cool. Maintain oven temperature. (13 minutes)
04
StepIn a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract with an electric mixer until smooth and fully blended. (7 minutes)
05
StepBeat in 1 cup sour cream and the Irish cream liqueur until just combined. (3 minutes)
06
StepAdd the eggs one at a time, beating gently after each addition, just until incorporated. Be careful not to overmix. (5 minutes)
07
StepPour the cream cheese filling evenly over the cooled crust in the springform pan. (2 minutes)
08
StepBake in the preheated oven until the edges are puffed and set, but the center still has a slight jiggle when the pan is gently shaken, about 1 hour to 1 hour 30 minutes. (90 minutes)
09
StepTransfer the cheesecake to a wire rack to cool for 10 minutes. Maintain oven temperature. (10 minutes)
10
StepIn a small bowl, whisk together 1 cup sour cream and 1/4 cup sugar until smooth. (3 minutes)
11
StepGently press down any raised edges of the cheesecake and spread the sour cream mixture evenly over the top. (2 minutes)
12
StepReturn the cheesecake to the oven and bake for an additional 10 minutes. (10 minutes)
13
StepTransfer the cheesecake to a wire rack and allow it to cool completely to room temperature. (60 minutes)
14
StepCover the cooled cheesecake tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (480 minutes)
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RECIPE REVIEWS
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Please Rate
Peggie Ratke
May 23, 2025The Baileys flavor is subtle but definitely present. It adds a nice warmth to the cheesecake.
Valentina Muller
May 2, 2025Next time, I might try adding a bit of Baileys to the sour cream topping for an extra kick.
Kenya Kuhn
Feb 9, 2025I added a chocolate ganache topping, and it was the perfect complement to the Baileys flavor.
Sandra Lynchferry
Jan 5, 2025I've made this several times, and it's always a hit. Highly recommend!
Ruthie Botsford
Sep 28, 2024A little bit too sweet. I will reduce the sugar next time.
Elissa Dach
Sep 25, 2024This recipe is amazing! My family devoured it in one sitting.
Gladyce Veum
Sep 11, 2024The instructions were very clear and easy to follow. Thank you!
Kristin Reilly
Aug 31, 2024This is my go-to cheesecake recipe now. So easy and delicious!
Cristobal Vandervort
Jul 8, 2024I was nervous about the no-water-bath method, but it worked perfectly! No cracks!