An Elegant Dessert with Bailey’s Irish Cream Cheesecake
Who doesn’t love a good cheesecake? Bailey’s Irish Cream Cheesecake is the BEST! A crisp crust, creamy, dense layer of Bailey’s flavored cheesecake, and a bright layer of cheesecake frosting brings everything together, making the stress of the day fall behind. Bailey’s Irish Cream Cheesecake is that good. If you like a denser cheesecake, make Bailey’s Irish Cream Cheesecake up the day before, allowing the cheese layer to compact a bit as it sets, giving you a thick, rich layer that sticks to your fork. Best yet, Bailey’s Irish Cream Cheesecake is easy to make, even though it looks like it came from your favorite fancy bakery.
Simple Ingredients Make an Amazing Bailey’s Irish Cream Cheesecake
Bailey’s Irish Cream Cheesecake starts out with cream cheese, eggs, and sugar, just like any other good cheesecake. There are two things that set it apart in my mind though. Pecans, ground finely, in the crust provide a fantastic earthy, slightly salty flavor that I adore. Then, of course, there’s the Bailey’s Irish Cream. A small amount goes a long way to flavor the Bailey’s Irish Cream Cheesecake, adding an amazing flavor that only Bailey’s has. Those two things make a perfect cheesecake. Then, I made a frosting, of sorts, from sour cream, powdered sugar, and a splash of Bailey’s, topping it with some grated white chocolate and pecans, for a beautiful presentation and fantastic taste. Bailey’s Irish Cream Cheesecake will make your day perfect.
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Bailey’s Irish Cream Cheesecake
Ingredients
Crust
10 whole graham crackers broken into pieces
1 ¼ C pecans
¼ C sugar
6 T. (¾ stick) unsalted butter, melted
Filling
1 ½ lb (3 pkgs) cream cheese (room temp)
¾ C sugar
3 large eggs
1/3 C Bailey’s original Irish Cream Liqueur
1 t. vanilla extract
3 oz white chocolate, broken into pieces
Frosting
1 ½ C sour cream
¼ C powdered sugar
1 ½ oz white chocolate, grated
24 pecan halves
Instructions
For Crust:
Preheat oven to 325°F.
Lightly butter 9 inch diameter spring-form pan with 2 ¾ inch high sides.
Finely grind graham crackers, pecans, & sugar in processor.
Add butter and blend, using on/off turns.
Press crumbs into bottom and 2in up sides of prepared pan.
Refrigerate 20 minutes.
For Filling:
Using electric mixer beat cream cheese & sugar in large bowl until smooth.
Whisk eggs, Baileys, & vanilla in medium bowl until just blended.
Beat egg mixture into cream cheese mixture.
Finely chop white chocolate in processor using on/off turns. Add to cream cheese.
Transfer to crust-lined pan.
Bake until edges of filling are puffed and dry looking and center is just set, about 50 min.
Cool on rack.
For Topping:
Mix sour cream & powdered sugar in small bowl.
Add touch of Bailey’s for extra flavor if desired.
Spread topping onto cooled cake.
Refrigerate until well-chilled, about 6 hours (can be prepared 1 day ahead).
Sprinkle grated white chocolate over cake.
Place pecans around edge.
Release pan sides & serve.
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Bailey’s Irish Cream Cheesecake Minis
If you are looking to feed a crowd with Bailey’s Irish Cream Cheesecake, make minis! You can double everything, then make them in muffin papers. Press a tablespoon of the crust into the bottom of the paper in a pan, then fill just more than halfway with filling. Bake until set, about 15-20 minutes. Once they are cool, spoon a bit of the topping over them, dust with grated white chocolate, and top with a pecan half. You’ll have adorable Bailey’s Irish Cream Cheesecake for everyone!
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