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Baileys Cheesecake

Baileys cheesecake bakes in a chocolate cookie crust with a smooth, creamy filling flavored with Irish cream. A slow oven cool and a long chill help it set with edges that hold and a center that stays tender.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
cooling and chilling 7 hours
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup chocolate sandwich cookies finely crushed
  • 4 tbsp unsalted butter melted
For the filling
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3 eggs large, at room temperature
  • 0.5 cup Baileys Irish Cream
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Lightly grease the bottom and sides of a 9-inch springform pan.
  3. Stir the cookie crumbs and melted butter together.
  4. Press the mixture firmly over the bottom of the pan.
  5. Bake for 10 minutes, then cool while making the filling.
Make the filling and bake
  1. Beat the cream cheese, sugar, and flour in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time on low speed, mixing just until each is incorporated.
  3. Mix in the Baileys, sour cream, and vanilla until smooth.
  4. Pour the filling over the crust and bake at 325°F for 65 to 80 minutes, until the edges are set and the center still jiggles slightly when the pan is gently nudged.
  5. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  6. Remove the pan from the oven, run a thin knife around the edge, and cool the cheesecake completely on a rack.
  7. Cover and refrigerate for at least 6 hours before releasing the springform ring and serving.

Notes

For clean slices, wipe the knife between cuts. Refrigerate covered for up to 5 days; freeze slices well wrapped for up to 2 months. For a gluten-free variation, use gluten-free chocolate sandwich cookies and a gluten-free flour blend.