This Baileys Cheesecake Recipe blends cream cheese, sour cream, and Irish cream liqueur into a rich, boozy dessert with cozy holiday vibes.
So here’s a true story: the first time I made this Baileys Cheesecake Recipe, I was barefoot, cranky, and one coffee away from a kitchen meltdown. It was Christmas Eve, and I’d promised—promised—my family dessert. I had no plan, no crust, and my fridge looked like a bachelor’s fridge: eggs, butter, three half-empty Baileys bottles, and… cheese? Not the shredded taco kind—cream cheese. Jackpot.
Anyway, I Googled, guessed, and baked what might’ve been the ugliest cheesecake to ever grace a holiday table. But you know what? Everyone went back for seconds. Even my brother-in-law who’s suspicious of “fancy desserts.” And now, here we are—me still making this exact cheesecake, still occasionally burning the edges, still licking the spatula because honestly… I earned it.
This isn’t some flawless, Pinterest-perfect cheesecake. This is a little rustic, a little boozy, and full of personality—just like the baker behind it. And maybe like you too?
Why You’ll Love This Baileys Cheesecake Recipe?
Let’s be honest: life’s too short to eat boring cheesecake. I’m talking about those chalky, barely-sweet ones you find at buffet lines. Nope. This one? This one’s got soul. It’s rich and creamy with a buttery graham crust and that unmistakable whisper of Baileys that makes every bite feel like a cozy sweater and a night in front of the fire.
It’s sweet but not cloying. Boozy but not knock-you-out boozy. And it’s flexible—Christmas, birthdays, “I made it through Monday” celebrations—it works for all of them. Plus, that tangy sour cream topping? She’s the cherry on top. Literally nothing about this recipe is pretentious. It just shows up and delivers every time.
Ingredient Notes:
Let’s be real. If you’re here, you’re either halfway through gathering ingredients, or avoiding dishes. Either way, here’s what you’ll need—and why it matters.
-
Graham Cracker Crumbs – You can smash up your own or grab a box. This crust is simple, sweet, and golden. The kind you’d eat on its own with a spoon. (Not that I’ve done that… often.)
-
Melted Butter – Holds the crust together and adds that warm, golden richness. And yes, salted butter works fine. No judgment.
-
Sugar – White sugar is the sweetener of choice here. It’s in the crust, the filling, and the topping. Triple duty.
-
Cream Cheese – Full-fat, softened. The heart and soul of this cheesecake. Don’t skimp. And please, for the love of smooth batter, let it come to room temp first.
-
Sour Cream – Adds that signature tang and velvety texture. I use it in the filling and the topping because why not go all in?
-
Baileys Irish Cream – The MVP. It gives this cheesecake that luxe, grown-up vibe without turning it into a cocktail.
-
Vanilla Extract – Just a teaspoon. It smooths out the Baileys and sugar like a warm hug.
-
Eggs – Four big ones. Crack ’em in one at a time so your batter stays dreamy, not dense.
-
Optional Toppings – Chocolate curls, espresso drizzle, a sprinkle of cocoa powder. Whatever floats your dessert boat.
How To Make Baileys Cheesecake?
Step 1. Let’s Get Crusty
Preheat the oven to 350°F. Mix graham crumbs, sugar, and melted butter in a bowl until it looks like something between wet sand and cookie dough. Press it into a 9-inch springform pan. Use a glass or your fingers. Just commit. Bake for about 8 minutes until it smells like a graham cracker candle.
Step 2. Make the Filling Without Cursing
In a big bowl (bigger than you think), beat softened cream cheese, sugar, and vanilla until smooth. Like, baby-bottom smooth. Add sour cream and Baileys. Then the eggs, one at a time. Don’t rush—your batter deserves love.
Pour it over your baked crust. Try not to taste too much off the spatula. Or do. Who am I to stop you?
Step 3. Bake… And Then Bake Again
Into the oven it goes for about 60 to 90 minutes. I know that’s a window, but cheesecakes are fickle. It’s ready when the edges are puffed and the center jiggles like a soft-boiled egg. If you’re second-guessing it? Good. That’s part of the process.
Want To Save This Recipe?
Cool for 10 minutes. Don’t touch it. Don’t poke it. I see you.
Step 4. Topping Time
Mix sour cream and sugar in a bowl and gently spread over the slightly cooled cheesecake. This hides all sins. Pop it back in the oven for 10 minutes. No more. No less.
Step 5. Chill. Seriously, Chill.
Let the cheesecake cool to room temp. Then into the fridge she goes, covered up like the treasure she is, for at least 8 hours. Overnight is best. This is the hardest part. Go do something else and try not to open the fridge 18 times.
Storage Options:
Wrap leftovers in plastic wrap or store them in an airtight container in the fridge for up to 5 days. They won’t last that long. I’m just saying.
Want to freeze it? Slice it first, wrap the slices individually, and store them in a freezer-safe bag. Future you will be so, so grateful.
Variations and Substitutions:
-
Oreo Crust – For chocolate lovers or anyone born in chaos.
-
Salted Caramel Baileys – Swap the classic for a flavored version.
-
Espresso Powder – Add a teaspoon to the filling for a mocha twist.
-
Mini Cheesecakes – Use muffin tins and make them adorable.
What to Serve with Baileys Cheesecake?
-
A warm cup of coffee (or a cold Irish coffee if you’re feeling dangerous)
-
Fresh berries (because balance)
-
Whipped cream (always)
-
Silence, because everyone’s too busy eating to talk
Frequently Asked Questions:
Can I skip the Baileys?
Technically, yes… but why would you? That’s kind of the whole point. You’d be making regular cheesecake, which is fine, but this is Baileys cheesecake.
What if it cracks?
Cover it with the sour cream topping. Or whipped cream. Or berries. Cheesecake cracks, and so do we. It’s fine.
Do I have to chill it overnight?
Yes. Sorry. It sets properly and the flavors get way better. You’ll survive. Probably.
This Baileys Cheesecake Recipe is like a hug in dessert form—with just a little sass. It’s comforting, a tiny bit indulgent, and always a crowd-pleaser. Whether you’re making it for the holidays, a birthday, or because life is just a lot right now—this cheesecake shows up for you.
Make it. Eat it. Share it (or don’t). And if you do try it, I’d love to hear how it went—burnt crust, messy slices, rave reviews and all.
See you in the fridge at midnight. Cheesecake waits for no one.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baileys Cheesecake Recipe
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
For the cheesecake filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ⅓ cup Irish cream liqueur such as Baileys
- 4 large eggs
For the topping:
- 1 cup sour cream
- ¼ cup granulated sugar
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with high sides (approximately 2¾ inches in height).
Prepare the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until well combined, then press firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes, or until golden. Remove and set aside to cool. Maintain the oven temperature.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Blend in 1 cup of sour cream and the Irish cream liqueur until incorporated. Add the eggs, one at a time, beating just until combined after each addition.
Bake the Cheesecake:
- Pour the filling over the cooled crust. Bake for 60 to 90 minutes, or until the edges are puffed and the center is set (a slight jiggle in the center is normal). Remove the cheesecake from the oven and allow it to cool on a wire rack for 10 minutes. Keep the oven on.
Add the Topping:
- In a small bowl, mix 1 cup of sour cream with ¼ cup of sugar until smooth. Gently spread the mixture over the warm cheesecake. Return the cheesecake to the oven and bake for an additional 10 minutes.
Cool and Refrigerate:
- Remove the cheesecake from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 8 hours, or overnight, before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
