If you like Irish Cream, then this chocolate Baileys cheesecake is for you! A crunchy oreo base forms the crust for a creamy chocolate cheesecake filling infused with Baileys. Layered on top is a light and fluffy Baileys mousse that takes this cheesecake over the top. Keep reading for tips for a foolproof creamy cheesecake.
The perfect Oreo cookie crust
Oreo's are my go to crust ingredient for any cheesecake containing chocolate. It's simple, only two ingredients and you get leftover oreos in your panty. Win, win.
A food processor makes this even easier but feel free to use some good ol' elbow grease and pound the oreos into fine crumbs using a zip top bag and a rolling pin or can.
Then, add some melted butter and stir it up. Pour the cookie crumbs into the springform pan and then pack the crumbs down onto the bottom of the pan only. Use the bottom of a glass to pack them down and get a smooth even surface.
The crust is baked for 10 minutes before adding the cheesecake filling.
Tips for a perfect cheesecake
- Room Temperature Ingredients: This is so important! Make sure your cream cheese is room temperature before mixing it. If it is still cold, you will likely have little lumps of cream cheese throughout your cheesecake filling and will incorporate too much air trying to smooth it out. You also want your eggs to be room temperature before adding them as well.
- Water Bath!! This is one of the most important parts of making a cheesecake and can seem intimidating but it's really easy. To see how to set up a water bath to cook your cheesecake in, check out my bourbon eggnog cheesecake post. A water bath will provide a moist environment for the oven and allow the cheesecake to cook more evenly. Cooking without a water bath will almost ensure you end up with a cracked cheesecake. I've tried the trick of placing a pan of hot water on the rack underneath the cheesecake and it just doesn't do the trick like a true water bath does. Your end result will be a creamier and more evenly cooked cheesecake.
- Slow Cooling: To cool your cheesecake properly, when it is done cooking, turn the oven off and crack the door open. Let it cool for 1 hour in the water bath in the turned-off oven. Then, remove it and let it cool for another hour on the counter before placing it into the fridge to finish chilling for at least 4 hours or preferably overnight. This will prevent it from cooling too quickly and cracking.
- Redeeming Cracks: If worse comes to worst and your cheesecake still cracks, remember that the taste should be the same, and in the case of this chocolate Baileys cheesecake, you will cover it all up with the Baileys mousse so no one will know any better.
How to tell when a cheesecake is done
Knowing when to take a cheesecake out of the oven can be intimidating. You just spent all of that time and money on this glorious cheesecake only to cut into a soupy mess or saw through an overbaked cheesecake. No one wants that!
All ovens are different so one of the most important things is to check the cheesecake early to make sure it doesn't get overbaked. Begin checking the cheesecake for doneness around 55-60 minutes.
When you give the cheesecake pan a slight jiggle, you should see the edges (about 1-2 inches) of the cheesecake are set and don't move. The middle part of the cheesecake should slightly jiggle but should not move like it is still liquid.
If you still can't tell by the jiggle test, you can also test it with an instant read thermometer. Check in the middle of the cheesecake for a temperature of 150 degrees to 155 degrees F. Again, it's covered with the white chocolate mousse so it won't matter if there is a small hole from the thermometer.
The cheesecake will keep firming up while left in the oven to cool down after baking. It will firm up completely after being refrigerated for at least 4 hours or for best results overnight.
How to remove the cheesecake from the bottom of the springform pan
If you would like to serve the chocolate Baileys cheesecake on a cake platter or other serving dish without the base of the springform pan, the trick is to line the bottom of the springform pan with a layer of parchment paper.
Unlock the springform pan ring from the base and lay a piece of parchment paper on top of the base. Place the ring over the paper and the base and then lock it into place with the excess parchment paper hanging out the sides of the pan.
After the cheesecake cools completely, run a knife around the inside edge of the ring to loosen the crust. Undo the ring and slide the cheesecake out on the base.
Carefully remove the base from the parchment paper while sliding your hand under the cheesecake. Use a sharp knife to loosen the cheesecake from the parchment paper and little by little slide it off the parchment paper onto whatever you will serve it on.
If this is too fussy for you, then just simply skip the parchment paper trick and serve it on top of the springform base!
How long does the cheesecake last?
The cheesecake can be placed in the refrigerator for 4-5 days tightly covered.
Can the cheesecake be frozen?
You can make the entire chocolate Baileys cheesecake and then freeze it if you need to plan ahead. Cool the cheesecake completely and then remove it from the springform pan. Place it on a round cardboard circle or a heavy-duty plastic plate.
Freeze the cheesecake for about an hour uncovered. It needs to be cold enough to wrap tightly without squishing it. After an hour or so, remove the cheesecake and wrap it tightly in plastic wrap and then in foil. It should last for about 1 to 2 months like this.
To thaw it out, place the cheesecake into the refrigerator the night before you will need to serve it. You can also slice the cheesecake prior to freezing it and freeze individual slices, wrapped in the same way as a whole one.
For more cheesecake recipes, check out:
- Vanilla Bean Cheesecake with White Chocolate Mousse
- Red Velvet No-Bake Cheesecake
- Eggnog Cheesecake
- Lemon Blueberry Cheesecake
Tag me on Instagram @themarblekitchenblog if you make this and leave a review and comment below! Thanks and enjoy!
Chocolate Baileys Cheesecake
- 20 oreos finely crushed, about 2 cups crushed
- 4 tablespoons unsalted butter
- 24 ounces cream cheese full fat and softened
- 1 cup sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 8 ounces bittersweet chocolate melted and slighty cooled
- ½ cup Baileys Irish Cream
- 8 ounces cream cheese softened
- ⅓ cup sugar
- ⅓ cup Baileys Irish Cream
- 1 cup heavy whipping cream
- Preheat the oven to 350 degrees Fahrenheit.
- Finely crush the oreos using a food processor or place in a zip top bag and crush them using a rolling pin.
- Add the melted butter and mix well.
- Pour the crumbs into a 9 inch springform pan and press into the bottom using fingers or the bottom of a glass to press it down tightly.
- Bake the crust for 10 minutes. Cool on a wire rack. Reduce the oven temperature down to 325 degrees.
- Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil wrapping and folding the edges at least ¾ up the sides of the pan. For an extra barrier, if desired, place an oven bag around the foil and tie it around the foil to secure it.
- Combine the softened cream cheese and sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth, about 2-3 minutes scraping the sides of the bowl occasionally.
- Add the eggs one at a time, mixing well after each.
- Add the vanilla and salt and melted and slightly cooled chocolate and mix well.
- Add the Baileys Irish Cream and mix until combined.
- Pour the batter into the prepared pan over the crust.
- Place the springform pan into a roasting pan and place in the oven. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
- Bake the cheesecake at 325 degrees F for 60 to 65 minutes. If you have an instant read thermometer, the temperature should be 150-155 degrees F. The cheesecake is done when the middle is still slightly jiggly but the edges are fully set.
- Turn the oven off and slightly prop open the oven door with a wooden spoon if it won’t stay open on its own. Allow to cool in the oven for 1 hour.
- Carefully remove the roasting pan from the oven and remove the cheesecake from the water. Remove the foil. Cool for another hour on a wire rack.
- Place the cheesecake in the refrigerator, covering the top with foil or plastic wrap and chill at least 4 hours or overnight.
- In a medium bowl, combine cream cheese and sugar and beat in a stand mixer or with a hand mixer until smooth. Add the Baileys and mix well.
- Add the heavy whipping cream and mix until the mousse is light and fluffy, about 2 minutes.