This intense chocolate cheesecake is very creamy and has Irish cream liquor. It's a dessert to make for special occasions like St. Patrick's or Father's Day. I like to have one frozen on a regular basis, as it's a favorite dessert for special dinners and celebrations at our house.
Intense and creamy cheesecake
After several failed attempts - too dense, too bland, too sweet - I finally have the creamy chocolate cheesecake with Baileys Irish cream I always wanted.
You might find out that you don't want a regular chocolate cheesecake as much. And if you're in the mood to celebrate St. Patrick's, this is a masterpiece, similar to the Chocolate Guinness Cake that is a twist on the popular devil's food cake recipe and looks like an Irish coffee.
- Super creamy - it is dense but soft with a wonderful creamy texture.
- Intensely chocolate - the chocolate flavor is deep but just sweet enough.
- Baileys - the flavor of this wonderful Irish cream liquor shines through without overpowering the whole cake. It took me a while to get here, let me tell you.
- Cream topping - it is an extra layer that adds a lot of balance to the whole cheesecake. Don't skip it.
What is Baileys?
It's an Irish cream liqueur. It is thick in consistency and has a color similar to tea with milk. It has a sweet, unique flavor. I taste whisky, dairy, vanilla and the slightest touch of cocoa.
Baileys is a trademark name, but it's often used as a generic. You can buy it or make a similar version at home (if you're interested, check out this recipe for Homemade Irish cream or Baileys).
Ingredient list
Except for the liqueur, the ingredients are simple.
- Cookies: use chocolate digestive biscuits or wafers, plain ones.
- Unsalted butter.
- Semisweet chocolate.
- Baileys: this unique Irish cream liquor should not be substituted. Though some brands try to recreate it, they're not the same.
- Cream cheese: regular, full-fat.
- Sour cream: regular, full-fat.
- Cream: heavy whipping or heavy cream work.
- Sugar: white, granulated.
- Eggs: large, fresh.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to achieve a creamy consistency
We all want creamy cheesecake, right? Achieving it is not hard, but a few details must not be overlooked.
- Baking temperature: I bake it at our usual 350° for about ten minutes at the beginning but then turn down the oven temperature and let it continue to bake slowly. This way, there's no need for a water bath, which can be pretty annoying.
- Cooling down: the oven is turned off, and the cheesecake is left inside with the door closed for another hour. Then, it needs to cool completely to room temperature before you chill it. Why? because it needs to cool down gradually. She's not friends with sudden changes in temperature.
- Refrigeration: once it's cooled down it goes into the refrigerator, well wrapped. At least 8 hours for best results. I never leave it less than 12 hours, and usually a day or 2. Trust me, it all helps to get that creamiest consistency possible.
I have a recipe for an 8-hour cheesecake. The creaminess is out of this world, unlike anything I ever tasted! That's what slow baking does.
Steps to make chocolate cheesecake with Baileys
This incredible chocolate dessert has three parts: the cheesecake base, the creamy filling, and the boozy topping.
Crumb base
It's a mix of ground chocolate wafers and butter baked for a short time. This makes the crust firm enough to hold the filling and to easily remove it from the springform pan when ready to serve. You won't be able to cover more than ½ to 1 inch, and that is fine.
Chocolate filling
It's dark and so unctuous that you might want to eat it with a spoon from the bowl. When you pour it into the cake pan, it will pass the cookie crust mark, and that is fine.
Baking
The cheesecake will develop a thin layer during baking and slightly crack around the edges. Spread the topping while the cheesecake is still hot so it sets up with the residual heat.
Topping
The cheesecake will develop a thin layer during baking and slightly crack around the edges. Spread the topping while the cheesecake is still hot so it sets up with the residual heat.
Decoration
Drizzle some chocolate sauce or ganache before serving for a nicer presentation and extra chocolate flavor.
Serving ideas
I like to have cheesecakes frozen at all times. It will save you when you need a last-minute dessert or when you need to have the dessert made in advance.
That said, this particular Baileys cheesecake recipe is the perfect dessert because it's chocolate and has liquor, which makes it sophisticated and different.
- Whole cheesecake: I add a touch of chocolate ganache on top before serving it and sometimes sprinkle some chocolate shavings or curls on top.
- Plated dessert: serve it in slivers with some whipped cream and berries on top.
- Frozen: cut it into squares and serve it straight from the freezer for a semifreddo-like version. If you want to cut squares, make it as a sheet cake—similar to the Best Baked Cheesecake.
- Dessert table: serve small squares (finger-food style) with coffee alongside shots of Baileys. Remember it needs to be served cold, so plan ahead.
Storing cheesecake
- Refrigerator: well wrapped it keeps for 1-2 weeks.
- Freezer: this is my favorite way of storing this chocolate cheesecake (or any other for that matter). Wrap it well, first in plastic and then in aluminum foil. It keeps for a month. Thaw in the refrigerator or at room temperature, but remember that it's best served somewhat cold.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Chocolate cookie crust: do not use sandwich cookies (such as Oreo cookies) because they create an overly greasy base that doesn't really go with the cheesecake mixture, flavor-wise. I sometimes add a few tablespoons ground cocoa nibs for an even deeper flavor.
- Liqueur: the boozy part works because it's Bailey's Irish cream and it's sweet and not overly strong. It's not a recipe to make with the same amount of Irish whiskey or bourbon unless you like a very strong flavor. For that, you can try the phenomenal Hot Chocolate Bourbon Cake, probably my favorite one ever.
- Mini cheesecakes: these are a good idea if you want each person to have an individual dessert or to freeze in portions. Use small pans with removable bottoms, and remember that you will have to bake cheesecakes for a shorter time.
Related recipes you might like:
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Chocolate Irish Cream Cheesecake
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Ingredients
For the cookie base:
- 2 cups ground chocolate wafers
- ½ cup unsalted butter, melted
For the cream cheese filling:
- 16 ounces cream cheese, 2 bricks, at room temperature
- ½ cup sugar
- 2 tablespoons brown sugar, light or dark
- 3 eggs, at room temperature
- 12 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract , or ¾ teaspoon vanilla paste
- ½ cup Baileys, Irish cream liqueur
- ½ cup heavy cream, at room temperature
For the topping:
- ¾ cup sour cream, at room temperature
- 2 tablespoons Baileys , Irish cream liqueur
For the chocolate drizzle:
- ½ ounce semisweet chocolate, melted
- 2 tablespoons heavy cream
Instructions
For the cookie base:
- Preheat oven to 350°F (180°C).
- Have ready a 9 or 10-inch (24cm) springform cake pan with removable bottom.
- Stir 2 cups ground chocolate wafers with ½ cup unsalted butter, and mix until the mixture looks like wet sand.
- Put this mixture into the prepared pan and press firmly onto the bottom and up the sides of the pan. It will only cover about an inch up the sides.
- Bake for 10 minutes. Let cool on a wire rack while making the filling. Don't turn the oven off.
For the filling:
- Beat 16 ounces cream cheese in a large bowl on low speed until very smooth. You can use an electric mixer or wire whisk. If the cheese is at room temperature, mixing it by hand should not be a problem.
- Gradually add ½ cup sugar and 2 tablespoons brown sugar and beat until well incorporated.
- Add 3 eggs, mixing until incorporated and scraping down the sides of the bowl.
- Add melted 12 ounces semisweet chocolate and 2 tablespoons unsalted butter and mix.
- Add 1 teaspoon vanilla extract , ½ cup Baileys and ½ cup heavy cream, stirring to incorporate well.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 10 minutes at 350°F (180°C), turn the oven down to 280ºF (140°C) and bake for another 40-45 minutes. (This can vary depending on your oven). At this point, the cheesecake should jiggle in the center. Don't be tempted to bake it longer.
- Turn the oven off and, leaving the door ajar, let the cheesecake inside for 1 hour. The residual heat will keep on baking it.
- Prepare the topping (below) a few minutes before taking it out of the oven. Spread it carefully almost touching the edges.
- Cool to room temperature, wrap in plastic, and refrigerate for 8 to 12 hours. I recommend 1 day of refrigeration for the creamiest consistency.
- Run a small knife around the edges to loosen up any bits that might be stuck, remove the cheesecake from the cake pan, transfer to the serving plate, and drizzle with chocolate ganache.
- Keep leftovers refrigerated, covered in plastic wrap.
For the topping:
- Mix ¾ cup sour cream and 2 tablespoons Baileys in a small bowl. You can add a few drops of vanilla extract if you want to. I normally don't.
For the chocolate drizzle:
- Chop ½ ounce semisweet chocolate and put it in a small bowl.
- Heat 2 tablespoons heavy cream in the microwave or stovetop. Just before it boils, pour it over the chocolate.
- Whisk until chocolate is completely melted and the mixture is smooth. If you want it thinner in consistency add more cream or milk.
- Drizzle over sour cream topping when the cheesecake is cold.
Buddy says
I made this yesterday and it is very good. I couldn’t find the wafers so I made them myself. I went ahead and used 1/2 cup of butter for the crust with 2 cups of ground wafers. Some of the butter leaked out of the crust and leaked out during the bake. I recommend everyone to use a rimmed pan to catch the butter. Next time I will use 4-5 tablespoons of butter to see if it works better. Thanks for the great recipe!!!
Gayle says
Hi Paula! Looks like a phenomenal recipe. Could you please make your recipes so that they can be saved to e-mail? That would be quite helpful. Thanks!!
Paula Montenegro says
Hi Gayle, I will look into adding an email option. Have a great week!
Giselle says
Hi Paula. This cheesecake recipe looks lovely and I cannot wait to make it. I am planning to bake this for a friend's birthday next weekend and I had a few questions. Would it be okay to drizzle the chocolate and decorate the cake prior to freezing it? Also, before cutting the cake, would you suggest it needs to be thawed for a while? And, would it be okay to bake this a week in advance (you did mention it keeps for a while). I haven't made cheesecakes often, hence the questions 🙂
Paula Montenegro says
Hi Giselle! Happy to answer. It keeps well for several days in the refrigerator. Don't remove it from the pan, cover it with plastic wrap and pop it in the fridge. As for the topping, the cold in the refrigerator will make it lose it's shine. It sometimes comes back when the cheesecake is thawed. You can make the topping in advance (weeks ahead), keep it in the fridge and add when you plan to serve it. I like to eat it somewhat cold but not very. I take it out between 40 to 1 hour before serving if I have it in the fridge. Let me know if I answered all you needed to know. Happy to help!
Giselle says
Thank you Paula. I will let you know how I go 🙂
Carola says
OMG Paula this is one of your best recipes! I made it for a family barbecue and everybody raved big time about it! I felt like a queen with all the praise. Thanks for the detailed recipe, that helps a lot. I might make another one and freeze it, just in case. Have a wonderful day!
Paula Montenegro says
I couldn't agree more Carola! Thanks for your comment, I really appreciate it!
Aline says
I need to try this recipe this weekend!! We have a dinner party and my guests will absolutely go bonkers for it. Thank you!!
Tara says
Bailey's and Chocolate are two of my faves to put together. I have never had it in a cheesecake until now.
Leslie says
This is the ultimate dessert right here! Perfect for any chocolate cheesecake lover!
Marisa F. Stewart says
WE are not only Baileys fans but chocolate and cheesecake as well. Oh, this is a dessert we are making for our St. Pat's day celebration. I wish I had a huge slice now.
Pam Greer says
Everything I love all in one decadent cheesecake! I would like to have a freezer full of these!
Analida Braeger says
I made this last weekend to check it out before our family St. Patrick's Day party and we all love this cheesecake! Thanks so much for all the detailed instructions!
Elaine says
I can only imagine how flavorful this recipe sounds. Fantastic execution and a wonderful cheesecake to drool. Great tip on serving it with whipped cream and berries on top - yum!
Nicoletta says
That cheesecake looks scrumptious! Love the Baileys flavor so much! Thanks also for all the tips!
Sharon says
A thick slick of this chocolate cheesecake with Bailey's is just what my sweet tooth is craving!
Linda says
You bake your cheesecake similar to mine and leaving it in the oven for an hour after is an excellent tip and keeps it from cracking. The addition of the Baileys really made this chocolaty cheesecake have an added creamy dimension. And I hadn't tried a sour cream topping before so this is something I'm going to keep in my back pocket for future cheesecakes.
angiesrecipes says
That looks incredibly yummy and so tempting!
Danielle says
Love how detailed your recipe is - makes it very easy to follow the whole process and make the exact same cheesecake as in the pictures!
Carrie Robinson says
Bailey's + chocolate?? Now that is a match made in heaven! <3
Sophie says
Wow, this looks like a chocolate lover’s heaven. Thanks for the recipe. Love it!
SHANIKA says
I love a really good cheesecake recipe and this looks so amazing! Yes to this Bailey's flavor!
Dannii says
We always make some kind of baileys dessert at Christmas. I am going to have to remember this for next Christmas.