You don't have to wait for St. Patrick's Day to enjoy this rich Bailey's Irish Cream Cheesecake with an Oreo Cookie Crust. This cheesecake is made extra delicious by adding homemade Baileys Irish Cream liqueur and white chocolate in the batter. Celebrate St. Patty's Day all year long!
Baileys Irish Cream Cheesecake Recipe Ingredients
- Oreo Cookie Crust (see below)
- 3/4 cup white gourmet chocolate, melted with
- 1/4 cup Homemade Baileys Irish Cream Liqueur (store bought works fine too)
- 1 1/2 pounds cream cheese, room temperature (3 - 8 ounce pkgs)
- 1 cup white sugar
- 3 large eggs
- 2 Tablespoons white flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
- Homemade Chocolate Ganache (optional)
Oreo Cookie Crust Recipe Directions
- 13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
- 1/4 cup melted butter
- Prepare a 9-inch springform pan by taking the pan apart. Line the bottom plate with aluminum foil, then reassemble the pan.
- Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray the sides and bottom with vegetable spray.
- Mix crust ingredients and pat on the bottom of prepared pan. Set aside.
Baileys Irish Cream Cheesecake Recipe Directions
- Preheat oven to 325 degrees F. Place pan of hot water in the bottom of the oven.
- In a metal bowl over a pan of simmering water, melt white chocolate with Baileys, stirring occasionally until smooth. Make
- sure no water comes in contact with the chocolate or it will seize up. Remove and keep warm.
- Using a high speed mixer, beat cream cheese and sugar until creamy.
- Add eggs and beat until fluffy, scraping sides of bowl as needed.
- Add flour, vanilla and salt, beat again and scrape again.
- With mixer on medium, add melted white chocolate and Baileys mixture. Do not over mix. Mix just until creamy and all lumps are gone.
- Now is the time to add a handful of chocolate chips into the batter, but save a few for the top!
- Pour cheesecake batter into the pan on top of the Oreo Cookie crust.
- Bake at 325 degrees F for 60-70 minutes. Resist the urge to open and close the oven door while baking. It's hard to tell when a cheesecake is done and you don't want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
- Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours.
- Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run the knife around the pan once more before releasing the sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate. Drizzle with chocolate ganache if desired.
- Serves 14.
Recipe and Photo property of Donna Diegel
