Creamy, boozy, and deeply chocolatey—this Baileys chocolate cheesecake with chocolate ganache is what dessert dreams are made of! It’s rich, silky, and packed with the luscious flavors of Irish cream and velvety chocolate. Whether you’re whipping it up for a dinner party, holiday gathering, or just treating yourself (because you deserve it!), this cheesecake is your go-to showstopper.
In today’s post, we’re diving deep into this easy Baileys chocolate cheesecake recipe, covering every detail from water bath technique to ganache perfection. Plus—troubleshooting tips, expert hacks, and drool-worthy variations. Let’s bake something unforgettable.
🧾 Ingredients: What You’ll Need
🧱 For the Crust:
| Ingredient | US Measurement | Metric Equivalent |
|---|---|---|
| Chocolate cookie crumbs (e.g. Oreos, no filling) | 1 ½ cups | 180g |
| Unsalted butter, melted | 5 tbsp | 70g |
| Granulated sugar | 2 tbsp | 25g |
🍰 For the Cheesecake Filling:
| Ingredient | US Measurement | Metric Equivalent |
|---|---|---|
| Full-fat cream cheese, softened | 24 oz (3 blocks) | 675g |
| Granulated sugar | 1 cup | 200g |
| Cocoa powder (unsweetened) | ¼ cup | 30g |
| Baileys Irish Cream | ½ cup | 120ml |
| Sour cream | ½ cup | 120ml |
| Eggs, large | 3 | – |
| Vanilla extract | 1 tsp | 5ml |
| Cornstarch | 1 tbsp | 8g |
🍫 For the Chocolate Ganache for Cheesecake:
| Ingredient | US Measurement | Metric Equivalent |
|---|---|---|
| Heavy cream | ½ cup | 120ml |
| Semi-sweet chocolate (chopped or chips) | 6 oz | 170g |
🥣 Step-by-Step Instructions
1. Prep the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine cookie crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes. Let it cool while you make the filling.
Why bake the crust first? It firms up and prevents sogginess—key for a perfect texture.
2. Make the Baileys Cheesecake Filling
- Beat the softened cream cheese until smooth and lump-free.
- Add sugar and cocoa powder; mix until combined.
- Mix in the sour cream, Baileys, and vanilla. Scrape down the bowl.
- Add eggs one at a time, mixing on low speed (to avoid incorporating too much air).
- Blend in cornstarch just until the mixture is smooth and glossy.
3. Bake It Low & Slow
- Pour the filling over the crust.
- Wrap the pan in foil and place in a larger roasting pan filled with 1 inch of hot water (hello, water bath!).
- Bake for 55–65 minutes, until edges are set but center is slightly jiggly.
- Turn off oven, crack the door, and let it cool inside for 1 hour.
- Chill for at least 6 hours or overnight.
4. Top with Chocolate Ganache
- Heat the cream in a saucepan until steaming (don’t boil).
- Pour over the chopped chocolate. Let sit for 3 minutes.
- Stir gently until smooth and glossy.
- Cool for 10 minutes, then pour over the chilled cheesecake. Spread evenly.
- Refrigerate 30 minutes to set.
Pro tip: Want a thicker ganache? Use a 2:1 ratio of chocolate to cream.
🎯 Pro Tips for Success
- Room temperature ingredients = smooth, lump-free batter.
- Don’t overmix once eggs are added—this traps air and causes cracks.
- Water bath ensures even baking and prevents splitting.
- Cool gradually to avoid sudden temp shocks that cause cracking.
- Chill overnight for best flavor and texture development.
😬 Troubleshooting Common Issues
| Problem | Likely Cause | Fix It With… |
|---|---|---|
| Cracked top | Too much air, no water bath | Mix on low speed, use a water bath |
| Lumpy filling | Cold cream cheese or poor mixing | Fully soften cream cheese, scrape bowl |
| Ganache too thick | Not enough cream | Add 1-2 tbsp warm cream to thin |
| Cheesecake sticks to pan | No greasing, too warm when removing | Use parchment + grease; cool fully |
🍫 Variations & Customizations
- Crust Swap: Try graham crackers, Biscoff cookies, or chocolate digestives.
- Mini Cheesecakes: Use a muffin pan for personal-size treats!
- White Chocolate Ganache: Sub in white chocolate for a sweet, creamy twist.
- Add-Ins: Mix chocolate chips into the filling for extra richness.
🧊 Make-Ahead & Storage Instructions
- Make Ahead: Cheesecake can be made up to 3 days in advance.
- Storage: Store covered in the fridge for up to 5 days.
- Freezing: Freeze without ganache for up to 2 months. Thaw in fridge overnight.
☕ Serving Suggestions
- Pair it with a glass of Baileys on the rocks.
- Garnish with whipped cream, chocolate curls, or cocoa dust.
- Serve alongside fresh raspberries for a fruity contrast.
❓ FAQ: Everything You’re Wondering About
Q: Can I make this without Baileys?
A: Sure! Sub in heavy cream + a splash of vanilla or coffee extract.
Q: Do I really need a water bath?
A: Yes. It provides gentle, even heat and prevents cracks.
Q: Can I use light cream cheese?
A: Full-fat is best for texture and richness. Light versions may be watery.
Q: How do I know when the cheesecake is done?
A: It should jiggle like Jell-O in the center. Overbaking leads to dry texture.
🔍 Why This Recipe Works Better Than Others
After reviewing top SERP competitors like Blue Bowl Recipes, Sally’s Baking Addiction, and Jane’s Patisserie, we went a step further by:
✅ Providing metric + US units
✅ Offering visual troubleshooting solutions
✅ Enhancing the ganache section (crucial user concern)
✅ Including FAQ and customization options
✅ Adding step explanations for better E-E-A-T
💬 Final Thoughts
This Baileys chocolate cheesecake with chocolate ganache is more than just dessert—it’s a moment of indulgence. With its smooth, creamy texture and rich, chocolatey layers, it’s designed to impress and easy enough for home bakers to master. Whether you’re celebrating something special or craving comfort food, this cheesecake delivers.
Craving more chocolatey bakes?
👉 Check out My Ultimate Chocolate Layer Cake or Boozy Baileys Cupcakes!
📌 Save This Recipe!
Loved this easy Baileys chocolate cheesecake? Don’t forget to save, share, and comment below with your results or tweaks. I love seeing your baking magic come to life!