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Baileys Cheesecake is a delicious recipe with cream cheese, Bailey's Irish Cream and coffee on an Oreo crust and chocolate ganache on top.
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5 from 1 vote

Baileys Cheesecake

Baileys Cheesecake is a delicious recipe with cream cheese, Bailey's Irish Cream and coffee on an Oreo crust and chocolate ganache on top.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Irish
Servings: 10
Author: Jill

Ingredients

INSTANT POT INGREDIENTS

    Crust

    • 2 C crushed chocolate graham crackers
    • ¼ C unsalted butter melted

    Cheesecake

    • 2 - 8 oz cream cheese softened
    • ½ C sugar
    • 1 TBSP Cornstarch
    • 2 large eggs
    • ¼ C Bailey’s Irish Creme
    • 1 tsp pure vanilla extract
    • 1 ½ tsp ground instant coffee

    Chocolate Ganache

    • 1 C semi sweet chocolate chips
    • ½ C heavy whipping cream

    OVEN METHOD INGREDIENTS

      Crust

      • 4 cups crushed chocolate graham cracker crumbs
      • 1/2 cup unsalted butter
      • pinch of salt

      Cheesecake

      • 4 8 ounce packages of cream cheese softened
      • 1 1/2 cups granulated sugar
      • 1/4 cup cornstarch
      • 4 eggs
      • 2/3 cup Baileys Irish Cream
      • 1 teaspoon pure vanilla extract

      Chocolate Ganache

      • 1 cup heavy cream
      • 2 cups semi sweet chocolate chips

      Instructions

      INSTANT POT DIRECTIONS

      • CRUST: Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with pam baking spray
      • Using a large bowl mix the melted butter and the graham cracker crumbs
      • Press the crust into the springform pan
      • Place into the freezer while you make the cheesecake mixture
      • CHEESECAKE: In a small bowl, whisk together the sugar and cornstarch until combined
      • In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth
      • Beat in the eggs 1 at a time until combined
      • Beat in the Bailey’s and Vanilla extract until combined
      • Pour cheesecake mixture into the crust
      • Cover with foil
      • Fill the instant pot with 1 cup of water
      • Place a trivet inside
      • Place the springform pan onto the trivet
      • Close the lid and set to sealing
      • Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes
      • Remove the lid and use a paper towel to dap onto the foil to remove condensation
      • Carefully remove from the pot and place onto a wire rack and allow to cool completely
      • Place into the fridge overnight
      • CHOCOLATE GANACHE: Using a small pot, heat up the heavy whipping cream until steaming
      • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
      • Once the heavy whipping cream is heated, pour over the chocolate chips
      • Allow to sit for 1 minute before whisking until smooth
      • Pour over the top of the cooled cheesecake and smooth evenly

      OVEN DIRECTIONS

      • Preheat oven to 325º and butter an 8" or 9" springform pan.
        CRUST: Using a large bowl mix the melted butter and the graham cracker crumbs. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture
      • CHEESECAKE: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla. Pour batter into crust and place on a large baking sheet.
      • Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, for about 1 hour, then refrigerate until completely cool, about 4 hours.
      • GANACHE (make when ready to serve): In a small saucepan over low heat, heat heavy cream. Add chocolate in a heatproof bowl and pour hot cream on top. Let sit 4 minutes, then stir until creamy. Refrigerate ganache until slightly thick, about 15 minutes, and spread over the top cheesecake. Let set 10 minutes, then serve.