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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!
Course Dessert
Cuisine Dessert
Keyword Chocolate Cheesecake, Baileys Desserts
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 12 + slices
Calories 832kcal
Author Stephanie Simmons

Ingredients

For the Crust

  • 2 cups chocolate graham cracker crumbs 230 grams
  • 1/2 cup salted butter, melted 113 grams
  • 2 tbsp granulated sugar 25 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 326 grams
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream, at room temperature use full fat, 240 grams
  • 1/2 cup irish cream 118 mL
  • 2/3 cup cocoa powder 56 grams
  • 4 ounces milk chocolate, melted use a baking bar

Bailey's Chocolate Ganache

  • 3/4 cup heavy cream
  • 1/4 cup baileys
  • 8 ounces semi sweet chocolate, finely chopped

Instructions

  • Prep: 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.
  • 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.
  • 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 the cheesecake cool in the oven for 1 hour before removing it to cool completely on a wire rack.
  • Serve & Store: Once your cheesecake has cooled to room temperature, cover with foil and chill in the fridge for at least 6 hours or up to 2 days before topping with the ganache (recipe below), slicing and serving. Store leftovers in the fridge for 4-5 days.
  • 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.

Nutrition

Serving: 1slice | Calories: 832kcal | Carbohydrates: 65g | Protein: 12g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 387mg | Potassium: 372mg | Fiber: 4g | Sugar: 50g | Vitamin A: 1689IU | Vitamin C: 0.3mg | Calcium: 135mg | Iron: 3mg