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Baileys Cheesecake Cake

I'm obsessed with this Baileys Cheesecake Cake. Layers of chocolate cake, creamy cheesecake and Bailey's Irish Cream ganache. Doesn't that just sound delicious?
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: Baileys cheesecake cake, Baileys cheesecake cake recipe
Servings: 12 slices
Calories: 762kcal
Author: Jill



  • 1 box triple chocolate cake mix
  • eggs
  • water
  • oil


  • 24 oz cream cheese 3 blocks
  • 1 C sugar
  • 3 tbsp flour
  • ¾ C sour cream
  • ½ C Baileys Irish Creme
  • 3 large eggs
  • 1 tsp vanilla

Chocolate Ganache:

  • C semi sweet chocolate chips
  • 5 tbsp Bailey's Irish Creme
  • 5 tbsp heavy whipping cream

Whipping cream:

  • 1 C heavy whipping cream
  • 2 tbsp Bailey's Irish Creme
  • C powdered sugar



  • Preheat oven to 350 degrees
  • Prepare cake as shown in directions on the back of the box
  • Spray 9-inch springform pan with cooking spray
  • Pour cake batter HALF way into the springform pan
  • Bake for 30-35 minutes or until a toothpick comes out clean
  • Once baked, reduce the temp to 300 degrees


  • Using a standing mixer, cream together the cream cheese, sugar and flour until combined and smooth
  • Mix in the sour cream until smooth
  • Mix in the Bailey's and vanilla extract until smooth
  • Beat in the eggs, one at a time until mixed in before mixing in the next egg.
  • Pour the cheesecake batter onto the top of the cake in the springform pan
  • Place into the oven for 1 hour
  • Once the timer goes off, turn off the oven and leave cheesecake in the oven for 30 minutes
  • Once 30 minutes is up, crack the oven door and leave cheesecake in there for another 30 minutes
  • Once that 30 minutes is up, remove cheesecake from oven and place into the fridge overnight

Chocolate Ganache:

  • Using a double boiler, combine the chocolate chips, heavy whipping cream and Baileys into the top pot
  • Gradually mix with a wired whisk until chocolate chips start to melt
  • Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake
  • Smooth chocolate with a angled spatula
  • Place into the fridge for 2 hours to allow the ganache to harden

Whipping Cream:

  • Using a large mixing bowl and hand beaters, combine the heavy whipping cream , powdered sugar and Bailey's and beat on medium speed until stiff peaks start to form
  • Scoop into piping bag and set aside
  • Remove cheesecake from the fridge and pipe dollops of whipped cream onto the edge of the cheesecake


Calories: 762kcal | Carbohydrates: 67g | Protein: 10g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 159mg | Sodium: 523mg | Potassium: 384mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1320IU | Vitamin C: 0.2mg | Calcium: 164mg | Iron: 3.6mg