Bailey’s Cheesecake
I made this Baileys Cheesecake recipe after a request from a follower. I actually already have a Bailey’s cheesecake in my upcoming cookbook, but like many recipes out there, that one is made with dark chocolate and a chocolate crust. For this version, I wanted to do something a little different, so I paired the creamy Baileys filling with a Biscoff crust and topped it with a delicious Baileys white chocolate ganache. The result is rich, smooth, and incredibly decadent—the ganache is almost as heavenly as the creamy Baileys cheesecake itself.
A quick note about this version
I’ve tested quite a few cheesecake variations over the years, and I tend to gravitate toward combinations that balance richness with texture. The Biscoff crust brings a warm caramel spice that works beautifully with the Baileys, and the white chocolate in the filling adds a subtle sweetness without overpowering the liqueur. If you enjoy recipes like my Tiramisu Cheesecake or Crème Brûlée Cheesecake, this one sits right in that same rich, dessert-for-special-occasions category.
You’ll love this cheesecake because…
This is one of those cheesecakes that feels luxurious but is actually very straightforward to make.
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
- The Biscoff crust adds deep caramel flavor and a crisp contrast to the creamy filling.
- Baileys Irish Cream is layered throughout the filling and ganache for a cohesive flavor.
- The white chocolate makes the texture extra smooth and rich.
- The Baileys ganache sets into beautiful ribbons over the cheesecake.
- It’s a great make-ahead dessert for holidays or dinner parties.
Key Ingredients & Why I Use Them
Biscoff cookies: I love using Biscoff for cheesecake crusts. They have a deeper caramel flavor than graham crackers and create a crust that holds together beautifully. I have a whole Biscoff Cheesecake recipe dedicated to this delicious cookie!
White chocolate: I use chopped white chocolate in both the cheesecake batter and the ganache. It adds body and richness without making the cheesecake overly sweet.
Cream cheese: I always use full-fat cream cheese and make sure it’s completely at room temperature before mixing. This helps the batter come together smoothly.
Baileys Irish Cream: The Baileys adds a creamy coffee-caramel note that works perfectly with the white chocolate and Biscoff crust.
Sour cream: I like adding sour cream to cheesecake batter because it softens the texture and keeps the filling from feeling too dense.
Eggs: Eggs provide structure, but I always mix them in gently to avoid incorporating too much air, which can cause cracks.
How to Make Baileys Cheesecake
The full recipe card is below, but here’s how I make this cheesecake step by step. Cheesecakes can be tricky. If you’re new to making them, check out this post for tons of tips!
Step 1: Make the biscoff crust
Preheat the oven to 325°F.
Place the Biscoff cookies in a food processor and pulse until you have fine crumbs. Melt the butter and mix it with the crumbs until the mixture resembles wet sand. Press the mixture into the bottom of an 8-inch or 9-inch springform pan. I like using the bottom of a measuring cup to compact the crust evenly.
Bake the crust in the oven for 10 minutes. When baked, remove from the oven and allow it to cool completely. Once the crust has cooled, lightly grease the exposed sides of the pan. I find this helps prevent the cheesecake from sticking when it cools.
Step 2: Start the cheesecake batter
In a large bowl, beat the cream cheese for about 2 minutes until smooth and creamy. Add the brown sugar and beat for another 2 minutes until fully incorporated.
Step 3: Add the white chocolate, sour cream, and Bailey’s
Mix in the melted white chocolate and sour cream until combined, then pour in the Baileys and mix again. Scrape the bowl and beat briefly to make sure everything is smooth.
Step 4: Add the eggs one at a time
Add the eggs one at a time, mixing just until incorporated before adding the next. I always stop mixing as soon as the eggs disappear into the batter to avoid overmixing.
Finally, add the espresso powder, vanilla, and salt and mix just until combined.
Step 5: Bake the cheesecake
Pour the batter into the prepared pan over the baked crust, and sprinkle a little espresso powder on top. Gently swirl it with a knife to make a nice topping.
Wrap the bottom of the pan with a few layers of foil, then place it inside a large roasting pan for the water bath. Fill the roasting pan with hot water so it reaches halfway up the sides of the cheesecake pan.
Bake at 325°F for 60–70 minutes. The cheesecake is ready when the edges look set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside to gradually cool for 1 hour. This helps prevent cracks. Transfer the cheesecake to the refrigerator and chill for at least 6 hours before topping.
Step 6: Make the Bailey’s Ganache
Combine the heavy cream and Baileys in a microwave-safe bowl and heat until very hot but not boiling.
Place the chopped white chocolate in a separate bowl and pour the hot cream mixture over it. Let it sit for 1 minute, then whisk until smooth. Allow the ganache to cool until it thickens slightly. You can place it in the refrigerator and stir every few minutes to speed this up.
Step 7: Decorate the cheesecake
Spread the ganache over the top of the chilled cheesecake and gently push some toward the edges so it drips down the sides.
Finish with a light sprinkle of espresso powder and serve!
Expert Tips for Cheesecake Success
A few small details make a big difference with cheesecake.
- Use room temperature ingredients: Cold cream cheese won’t blend smoothly and can leave lumps in the batter.
- Stop mixing once the eggs are incorporated: This is where most people go wrong. Overmixing adds air to the batter and increases the chances of cracks.
- Always use a water bath: The gentle heat keeps the cheesecake baking evenly and helps create that ultra-creamy texture.
- Let the cheesecake cool slowly: Turning the oven off and leaving the cheesecake inside for an hour prevents sudden temperature changes.
Variations
This recipe is easy to adjust depending on what you have.
- Graham cracker crust: You can swap the Biscoff cookies for a classic graham cracker crust. I have a recipe here.
- Sour cream substitute: I’ve had great results using plain yogurt instead of sour cream.
- Mini cheesecakes: Bake the batter in cupcake tins for about 25 minutes. No water bath needed.
- Stronger coffee flavor: Add a bit more espresso powder to the batter.
- Add a chocolate swirl: Melt about 3–4 oz of dark or semi-sweet chocolate and swirl it into the cheesecake batter before baking. Chocolate and Baileys are a natural pairing.
- Chocolate ganache topping: Instead of the white chocolate ganache, you can top the cheesecake with a dark chocolate ganache. The deeper chocolate flavor balances the sweetness of the Baileys nicely. Just swap for dark chocolate 1 for 1.
Storage & Make Ahead
Cheesecake is one of my favorite desserts to make ahead. I usually make this cheesecake the day before serving and let it chill overnight. The flavor actually improves as it rests.
Store the cheesecake in the refrigerator, covered, for up to 4 days. You can also freeze the cheesecake (without the ganache) for up to 2 months. I wrap it tightly and thaw it overnight in the refrigerator before serving.
FAQ
Yes, and I actually recommend it. Cheesecake slices much more cleanly after it has chilled overnight.
The most common reason is overmixing after adding the eggs or skipping the water bath.
Yes. Freeze the cheesecake without the ganache topping. Wrap it well and freeze for up to 2 months.
Yes. The cheesecake will simply be a bit shorter and may bake slightly faster.
More Cheesecake Recipes to Try
If you enjoyed this Baileys cheesecake, you might also like a few of my other cheesecake recipes. My Oreo Cheesecake is one I make often when I want something classic and chocolatey. The Caramel Cheesecake is another rich option layered with caramel and ganache. And if you enjoy more biscoff flavors with creamy desserts, my No-Bake Biscoff Cheesecake is a great one to try next.
If you make this recipe
If you try this Baileys Cheesecake, I’d love to hear how it turned out. Leave a comment or rating below, and if you share it on Instagram be sure to tag me so I can see your version!
Bailey’s Cheesecake
Ingredients
Biscoff Crust
- 250 grams biscoff cookies 1 package of biscoff cookies
- ⅓ cup unsalted butter 75g
Bailey’s Cheesecake Batter
- 1 cup chopped white chocolate 170g
- 4, 8 oz blocks of cream cheese room temperature (932g)
- 1 cup brown sugar 220
- ½ cup sour cream 120g
- ½ cup Bailey’s Irish Cream 120ml
- 4 large eggs room temperature
- ½ tsp espresso powder optional
- 2 tsp vanilla extract
- ¼ tsp salt
Bailey’s Ganache
- 1 cup chopped white chocolate 170g
- ¼ cup Bailey’s Irish Cream 60ml
- 3 tbsp heavy cream 45ml
- ½ tsp espresso powder to sprinkle on top-optional
Instructions
Biscoff Crust
- Pre-heat the oven to 325ºF.
- Place the biscoff cookies in a food processor and process to obtain fine crumbs.
- Melt the butter and pulse in with the biscoff crumbs.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
- Bake the crust in the oven for 10 minutes. Remove it from the oven and let it cool down.
- After the crust is baked and cooled, grease the exposed sides that will touch the cheesecake batter with oil spray or by brushing a bit with neutral oil.
Bailey’s Cheesecake Batter
- In a large bowl, beat the cream cheese for 2 minutes with a hand mixer at medium speed, until creamy.
- Add the sugar and beat for another 2 minutes at medium speed.
- Add the white chocolate and the sour cream. Mix until combined.
- Pour the Bailey’s in and mix. Scrape the bowl and beat for another 30 seconds.
- Add the eggs one at a time, mixing until incorporated before adding the next one. Make sure to scrape the bowl a few times during the mixing process. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the espresso powder, vanilla and salt, and mix to combine.
- Pour the cheesecake in the pan, over the baked and cooled crust. Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.
- Sprinkle about ¼ to ½ tsp of espresso powder on top and use a spatula or knife to swirl gently.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake to rest inside for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
Bailey’s Ganache
- Mix the heavy cream and Bailey’s together in a microwave safe bowl. Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
- In a separate bowl, add the chocolate and then pour the cream mixture over. Cover and let sit for 1 minute.
- Mix with the ganache with a whisk until the chocolate is completely incorporated.
- Let the ganache cool down to a thick consistency before using. You can place it in the fridge to speed up the setting process, stirring every 5 minutes. This ganache is meant to be on the runny side. It sets nicely once spread on top of the cheesecake and refrigerated, and it can form nice ribbons as it drips down the sides of the cheesecake.
Decorate
- Spread the ganache on top of the cheesecake. Sprinkle with a bit of espresso powder. Serve!