Bailey’s-Flavored Chocolate Cheesecake Recipe

Bailey’s-Flavored Chocolate Cheesecake Recipe

Photos of Bailey’s-Flavored Chocolate Cheesecake Recipe

How To Make Bailey’s-Flavored Chocolate Cheesecake

We all know Bailey’s got this milky, somewhat chocolatey, with a slight trace of coffee and alcohol. Imagine that in a chocolate cheesecake.

Preparation: 15 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 25 minutes



For Crust:

  • cupschocolate graham cracker,or chocolate cookie, crumbs
  • cuppowdered confectioner’s sugar
  • cupunsweetened cocoa powder
  • ¼cupbutter,(half a stick), melted

For Cheesecake:

  • 8ozcream cheese,(3 pkgs.), softened (I used ⅓ less fat)
  • cupswhite sugar
  • ¼cupunsweetened cocoa powder
  • 3tbspall-purpose flour
  • 3eggs
  • ½cupsour cream
  • ½:
    • ½cupheavy cream,or half and half
    • 4ozdark chocolate


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa.

  3. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch well-greased springform pan.

  4. Bake in preheated oven for 10 minutes. Set aside. Increase oven temperature to 450 degrees F.

  5. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.

  6. Beat at medium speed until blended and smooth.

  7. Add eggs one at a time, mixing well after each addition.

  8. Blend in the sour cream and Irish cream liqueur; mixing on low speed until blended. Pour filling over baked crust.

  9. Place the cheesecake in the oven on the shelf above the water bath, and bake at 450 degrees for 10 minutes.

  10. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.

  11. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill for a few hours before serving.

Recipe Notes

  • To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or whatever size) glass pan halfway with water, and place it on the bottom rack while the oven preheats, and then while the cheesecake cooks.
  • Optional: To prepare the ganache, place the chocolate chips in a bowl. Then heat the cream (or half and half) in a small saucepan over medium-low heat until it is almost boiling. Remove from heat, and pour over the chocolate chips and let sit for 30 seconds. Then stir until the chocolate chips have melted and are mixed in well. Pour over the top of the cheesecake, and sprinkle with chocolate chips or chocolate shavings if you’d like.


  • Calories: 283.89kcal
  • Fat: 16.97g
  • Saturated Fat: 9.47g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 4.67g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 31.47g
  • Fiber: 2.24g
  • Sugar: 22.66g
  • Protein: 4.03g
  • Cholesterol: 67.35mg
  • Sodium: 108.24mg
  • Calcium: 47.65mg
  • Potassium: 161.03mg
  • Iron: 1.86mg
  • Vitamin A: 132.40µg
  • Vitamin C: 0.11mg
Want to share your experience making this decadent Bailey's-flavored chocolate cheesecake or discuss your own twists on the recipe? Join the conversation in our Baking and Desserts forum!

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