Irish Cream Cheesecake
Packed with rich flavor and smooth Irish cream, this Irish cream cheesecake is pure dessert perfection. A buttery Oreo crust, Baileys-spiked filling, and silky chocolate ganache come together to create a show-stopping dessert for St. Patrick’s Day or any special occasion.
This Irish cream cheesecake is one of my favorite desserts to make for St. Patrick’s Day or any time I want something rich and indulgent. The Baileys’ flavor adds such a creamy depth, and the combination of Oreo crust and chocolate ganache makes it completely irresistible.
That same bold Irish cream flavor shows up in some of my other favorites, including Baileys’ brownies, Baileys’ chocolate whoopie pies, and Irish cream cookies.
Why You’ll Love This Recipe
- Bold flavor in every layer. The Irish cream blends seamlessly with chocolate and cream cheese for a balanced but unforgettable bite.
- Satisfying texture. Smooth, dense, and creamy with a crisp Oreo base that holds everything together.
- Crowd-pleasing centerpiece. It looks impressive when served and always gets compliments at the table.
- Fun to make for special occasions. Whether it’s St. Patrick’s Day, a birthday or the holidays, this cheesecake is an extra special dessert to share.
Ingredient Notes
- Oreo cookies + butter: Form the sweet, crunchy crust that holds everything together.
- Cream cheese, sugar, sour cream: Create the rich, smooth base for the cheesecake filling.
- Eggs + egg yolk: Help set the filling and give it a silky texture.
- Vanilla, espresso powder, Baileys’ Irish cream: Add depth, warmth, and that signature Irish cream flavor. The espresso powder is optional, but enhances the chocolate and Irish cream flavor.
- Ganache: Melt together chocolate chips, heavy cream and Baileys to make the glossy ganache topping.
- Whipped cream + chocolate shavings: Optional garnishes for extra flair and sweetness.
Refer to the recipe card for the ingredient measurements and details.
Recipe Variations
Graham cracker crust. Replace the Oreos with graham crackers, and follow the crust recipe from my classic cheesecake for the full method.
Caramel drizzle. Add a drizzle of caramel over the ganache for extra sweetness.
Fresh whipped cream. Pipe swirls whipped cream around the edges for a bakery-style finish.
How to Make Irish Cream Cheesecake
- Crush the Oreo cookies into fine crumbs in a food processor, then mix in the melted butter. Press firmly into the bottom and slightly up the sides of a prepared pan using the bottom of a measuring cup. Bake at 325°F for 10 minutes, then remove and let cool completely (keep the oven on).
- Beat the cream cheese and sugar until smooth, scraping the bowl as needed. Add the sour cream and vanilla and mix until combined. Then add the eggs and egg yolk one at a time, mixing just until incorporated after each addition and avoiding overmixing.
- Use a rubber spatula to stir in the espresso powder and Baileys’ Irish Cream by hand. Do not overmix.
- Transfer batter to springform pan wrapped in foil. Then, place in a roasting pan filled with 1 inch of hot water and bake at 325°F for about 60 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and let it sit in the water bath for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Heat the heavy cream and Baileys in a saucepan until simmering, then pour over the chocolate chips in a separate bowl. Let sit for 5 minutes, then stir until smooth and melted.
- Pour chocolate ganache over chilled cheesecake and spread with an off-set spatula. Let it sit for 15 minutes to set. Garnish cheesecake with whipped cream and chocolate shavings before slicing and serving.
Expert Tips
Room temperature ingredients. Bring the cream cheese, eggs, sour cream, and Baileys to room temperature for a smooth, lump-free filling.
Don’t overmix the batter. Mix just until ingredients are combined to help prevent cracks and keep the texture silky.
Use a well-wrapped springform pan. Wrap the pan tightly in foil to prevent water from the water bath from seeping in and affecting the crust.
Bake with a water bath. The gentle steam from the water bath helps the cheesecake bake evenly and keeps it creamy.
Cool gradually. Let the cheesecake cool slowly in the turned-off oven before refrigerating to reduce the chance of cracking.
Let the ganache set slightly. Allow the Irish cream chocolate ganache to cool and thicken a bit before pouring so it spreads smoothly without running off the sides.
Make Ahead and Storage Tips
Make Ahead. You can prepare this Irish cream cheesecake 1–2 days in advance and store it covered in the refrigerator until ready to serve. The chocolate ganache topping can also be made ahead and added before serving for the best shine and presentation.
Storage. Store the cheesecake covered or in an airtight container in the refrigerator for up to 5 days.
Freezing. Wrap the cheesecake tightly in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The ganache may soften slightly after freezing, but the flavor and texture will still be delicious.
Recipe FAQs
Yes. You can replace the Baileys with Irish cream-flavored coffee creamer or a mix of heavy cream and a little extra vanilla for a similar flavor without alcohol.
A water bath is highly recommended because it helps the cheesecake bake evenly and stay creamy while preventing cracks. If you decide to skip it, expect a few surface cracks.
Cracks usually happen from overmixing, overbaking, or skipping the water bath. Cooling it slowly in the oven also helps prevent cracking. If it does crack, don’t worry! The ganache topping will hide any imperfections and give it a smooth finish.
Yes, it’s delicious plain or topped with whipped cream, caramel, or chocolate shavings instead.
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Get the Recipe: Irish Cream Cheesecake
Ingredients
Crust
- 24 Oreo cookie sandwiches
- ¼ cup (56 g) unsalted butter, melted
Cheesecake
- 3 cups (24 ounces) full-fat block-style cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 1 cup (227 g) full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon espresso powder, optional
- ½ cup (120 ml) Baileys Irish Cream Liqueur
Ganache Topping
- ¾ cup (113 g or 4 oz) good quality semisweet chocolate chips
- 2 Tablespoons heavy cream
- ½ cup (120 ml) Bailey’s Irish Cream Liqueur
- Whipped cream for garnish
- Chocolate shavings for garnish
Instructions
Crust
- Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined. Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan and a little up the sides (it doesn’t have to go all the way up). I like to use the bottom of a measuring cup to press the mixture down.
- Bake crust for 10 minutes at 325° F. Remove from oven (keep oven on) and set aside to cool completely.
- Place springform pan on top of aluminum foil and wrap the outside of the pan tightly with the foil. Make sure the foil comes almost all the way up the sides of the pan. Repeat with a second layer of aluminum foil. Prepare cheesecake mixture.
Cheesecake
- In the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until smooth, about 4 minutes. Scrape down the sides and bottom of the bowl as necessary.
- Add the sour cream and vanilla. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. One at a time, add the eggs and egg yolk, beating just until combined after each addition. Avoid over-mixing.
- Use a rubber spatula to stir in the espresso powder and Bailey’s Irish Cream by hand. Do not overmix.
- Transfer batter to springform pan with cookie crust. Prepare the water bath.
- Fill a roasting pan with hot tap water until 1 inch high. Place the roasting pan on the middle rack in the oven and then place the cheesecake in the water-filled roasting pan.
- Bake at 325° F for 60 minutes. The cheesecake is done when the pan is gently shaken and the center of the cake jiggles slightly, but the edges are set. Turn the oven off, prop the oven door open and keep the cheesecake in the water bath for 1 hour. Remove cake from water bath and cool to room temperature, then transfer to the refrigerator to chill for 4 hours or overnight.
Ganache Topping
- Place chocolate chips in a bowl and set aside.
- Add heavy cream and Bailey’s Irish Cream to a saucepan. Heat until scalding hot and the cream at the edge of the pan is simmering. Pour hot heavy cream over chocolate chips and let the mixture sit for 5 minutes. Stir until smooth and chocolate is melted.
- Pour chocolate ganache over chilled cheesecake and spread with an off-set spatula. Let it sit for 15 minutes to set. Garnish cheesecake with whipped cream and chocolate shavings before slicing and serving.
