Bailey's Chocolate Cheesecake with Chocolate Ganache

5 from 7 votes

Bailey's Chocolate Cheesecake with Chocolate Ganache

This Bailey's Chocolate Cheesecake is made with a a crisp chocolate crust, an ultra-creamy bailey's chocolate cheesecake filling, and a luscious layer of chocolate ganache. This decadent treat is perfect for any celebration, and is a fabulous make-ahead dessert!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dessert

Cuisine: Dessert

Keyword: Chocolate Cheesecake, Baileys Desserts

Servings: + slices

Author: Stephanie Simmons

Ingredients

For the Crust

2 cups chocolate graham cracker crumbs 230 grams
1/2 cup salted butter, melted 113 grams

For the Cheesecake

32 ounces cream cheese, at room temperature use full fat, block style, 907 grams
1 and 1/2 cups granulated sugar 315 grams
4 large eggs, at room temperature
2 tsp vanilla extract
1 cup full fat sour cream, at room temperature 240 grams
1/2 cup irish cream (or baileys) 120 mL
2/3 cup cocoa powder 56 grams
4 ounces milk chocolate, melted use a baking bar - 113 grams

Bailey's Chocolate Ganache

3/4 cup heavy cream 180 mL
1/4 cup irish cream (or baileys) 60 mL
8 ounces semi sweet chocolate, finely chopped 226 grams

US Customary - Metric

Instructions

Make Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and place a piece of parchment paper across the bottom before securing the pan, so the edges are hanging out. This makes for easy removal later. Stir together crust ingredients in a small bowl and press into prepared pan and up the sides a bit. Bake for 10 minutes. Set aside.
2 cups chocolate graham cracker crumbs , 1/2 cup salted butter, melted
Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out as well.In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. Add the cocoa powder, melted chocolate, and irish cream and mix until just incorporated, scraping the sides of the bowl.
32 ounces cream cheese, at room temperature , 1 and 1/2 cups granulated sugar , 4 large eggs, at room temperature , 2 tsp vanilla extract , 1 cup full fat sour cream, at room temperature , 1/2 cup irish cream (or baileys), 2/3 cup cocoa powder, 4 ounces milk chocolate, melted
Prepare the Water Bath: This can be done two ways. Place your springform pan inside of a 10-inch metal cake pan, and place that inside a roasting pan filled with a few inches of boiling water. This ensures you will have no leaks into your crust. This is the only way to truly prevent leaks. Alternatively, you can place the roasting pan of boiling water on the rack below the cheesecake.
Bake & Cool your Cheesecake: Pour the batter into your prepared crust. Bake for 70-75 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. (A clean knife is a good sign that you've over baked your cheesecake and it won't have that extra creamy texture.) Turn off the oven and crack the oven door open. Let cool in the oven for one hour.
Cool & Chill Cheesecake: Remove the roasting pan with the cheesecake from the oven. Place the springform pan with the cheesecake inside on a wire rack to cool for 1-2 hours at room temperature, then refrigerate at least 6 hours or up to 2 days before adding ganache (recipe below) and serving.
Make the Irish Cream Ganache: Add finely chopped chocolate to a medium bowl. Heat Irish cream and heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate, let rest 5 minutes, then stir until completely smooth. If any small chunks remain, microwave in 8 second intervals, stirring between each, until smooth.
3/4 cup heavy cream, 1/4 cup irish cream (or baileys), 8 ounces semi sweet chocolate, finely chopped
Serve & Store: Slice and enjoy! Store leftovers in the fridge for 4-5 days.

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