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Bailey's Irish Cream Cheesecake

Bailey’s Irish Cream Cheesecake
Adapted from My Baking Addiction and Delectable Deliciousness
Makes one 9-inch cheesecake

2 cups graham cracker crumbs
1 stick unsalted butter, melted, cooled slightly
3 tablespoons granulated sugar
½ teaspoon salt

4 packages (8oz each) cream cheese, room temperature
1 ¼ cup granulated sugar
1 tablespoon cornstarch
4 large eggs, room temperature
½ cup heavy cream
¼ cup plus 2 tablespoons Bailey’s Irish Cream
1 vanilla bean, split and seeds scraped*
1 teaspoon vanilla extract

*Note: If you don’t have a vanilla bean, increase the vanilla extract to 1 tablespoon.

1. Preheat oven to 350F. Tightly wrap a 9-inch springform pan in heavy duty foil; set aside. (For extra protection, place the springform pan in an oven bag, rolling the top of the bag down to the very top of the pan.)
2. Bring a large pot of water to a boil on the stove. (This will be for your water bath.)
3. Make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and salt until well combined and the crumbs are all moistened and hold together when pressed. (Alternately, you can do this in the food processor.)
4. Press crumbs into the bottom of your pan, and if you desire, 1 inch up the sides as well. Press down with your hand or the bottom of a glass to compact the crumbs. Bake for 7 minutes. Remove from oven and cool completely on a wire rack.
5. Make the filling: In the bowl of an electric mixer, add sugar and vanilla bean seeds and beat until well combined. (If using vanilla extract instead of vanilla bean seeds, skip this step. You’ll add the extract later.)
6. Add cream cheese and cornstarch to the sugar mixture and beat until combined and smooth. Add eggs, one at a time, beating until combined and scraping down the side of the bowl as needed. Add heavy cream, Bailey’s Irish Cream, and vanilla to cream cheese mixture, and beat until smooth and well combined.
7. Pour batter into prepared crust. Smooth the top and smack on the counter a few times to release any air bubbles. Place pan into a large roasting pan, and pour boiling water into the larger pan until the water reaches halfway up the sides of the springform pan.
8. Bake 45 to 55 minutes, or until the edges are set, but the center still jiggles when shaken. Turn the heat off, and let the cheesecake rest in the oven with the door closed for 1 hour.
9. After an hour, remove cheesecake from oven and water bath and place on a wire rack. Run a sharp knife around the edge of the cheesecake to loosen from the sides of the pan. Allow to cool on wire rack completely before placing in the refrigerator to chill for at least 5 hours, up to overnight.

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