Chocolate Baileys Cheesecake
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.
Ingredients
Oreo Crust
- 20 oreos finely crushed, about 2 cups crushed
- 4 tablespoons unsalted butter
Cheesecake Filling
- 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
Baileys Mousse
- 8 ounces cream cheese softened
- ⅓ cup sugar
- ⅓ cup Baileys Irish Cream
- 1 cup heavy whipping cream
Instructions
Oreo Crust
- 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.
Cheesecake Filling
- 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.
Baileys Mousse
- 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.
Notes
Keep the cheesecake refrigerated and tightly covered. It will last for up to 5 days.
Nutrition
Calories: 597kcal
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