Mudslide Cheesecake

Whether you’re celebrating St. Patrick’s Day or you simply relish the taste of Irish cream, homemade Baileys cheesecake is an absolutely scrumptious dessert. This decadent, moist cake is rich in flavor yet light in texture and the chocolate ganache topping really takes it to the next level. If you like mudslides—basically a boozy adult milkshake with vodka, Irish cream and coffee liqueur—then you’ll be a big fan of Bailey’s cheesecake. Here’s how to make it.  

Ingredients for Baileys Cheesecake

• Chocolate wafer crumbs: You could also use vanilla wafer crumbs if you want to tone down the chocolatey flavor.
• Sugar: Be sure to use granulated white sugar so your cheesecake doesn’t turn out with a grainy texture.
• Butter: Butter should be softened (but not melted) before using.
• Semisweet chocolate chips: These offer the ideal balance of sweetness and bitterness.
• Cream cheese: Go for full-fat cream cheese to ensure your cheesecake is as creamy as possible.
• All-purpose flour: Starch helps prevent the cheesecake from cracking.
• Eggs: Your eggs should be room temperature; room temp ingredients blend more smoothly.
• Vanilla extract: Vanilla extract helps to enhance all the flavors of this cake.
• Coffee liqueur: The coffee flavor is a delicious combo with the Irish cream.
• Irish cream liqueur: There’s no substitute for this tasty mix of Irish whiskey and cream.
• Heavy whipping cream: While you could use creme fraiche or sour cream, heavy whipping cream gives the ganache optimal richness.

Directions

Step 1: Make the crust

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Preheat the oven to 325°F. Wrap a double thickness of heavy-duty foil (about an 18 inch square) around a greased 9 inch springform pan. Mix the cookie crumbs and sugar; stir in the butter. Press onto the bottom of the prepared pan.

Step 2: Prepare the filling

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Microwave the chocolate chips on high until melted, about one minute. Beat the cream cheese and sugar until smooth. Add the flour and mix well. Add the eggs and vanilla and beat it on low speed until just blended. Measure 2 cups of batter and stir in coffee liqueur; add the melted chocolate chips and stir until blended. Pour over the crust. Add the Irish cream liqueur to the remaining batter and spoon over the chocolate layer. Place the springform pan in a larger baking pan and add 1 inch of hot water to the larger pan.

Editor’s Tip: Use a hand or stand mixer here to get your cheesecake smooth.

Step 3: Bake and cool

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Bake until the center is just set and the top appears dull, about 60 to 75 minutes. Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes. Loosen the side from the pan with a knife and remove the foil. Cool for one hour longer. Refrigerate overnight and cover when completely cooled.

Step 4: Make the ganache

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Microwave the chocolate chips and whipping cream on high until the chips melt. Cool the chocolate ganache slightly. Remove the rim from the pan and spread the ganache on chilled cheesecake.

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Baileys Cheesecake Recipe Variations

• Use Baileys in the ganache: To really ramp up the Baileys flavor add a little of the liqueur to the ganache.

How to Store Baileys Cheesecake

To store this Baileys cheesecake, wrap it tightly with plastic wrap and put it in the fridge. It will stay good for up to five days.

Can I freeze Baileys cheesecake?

Yes, cheesecake freezes very well. Wrap any leftover cheesecake tightly in soil and place it inside a resealable freezer bag. It’ll last for up to one month. Before eating, leave it in the fridge overnight so it defrosts properly. (See here for more tips on freezing cheesecake.)

Baileys Cheesecake Recipe Tips

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Do I have to use a springform pan to make Baileys cheesecake?

No, you don’t need a springform pan to make cheesecake. You can use almost any type of baking pan.

How do I make sure this cheesecake is done?

Aside from adhering closely to the cooking time in this recipe, you’ll know your cheesecake is done when the edges are slightly puffed and the center wobbles slightly when you tap the side of the pan with a spoon.

How do I prevent cracks during cooling?

Loosen the cheesecake from the sides of the pan after baking it in order to prevent cracks from forming. First, let the cheesecake cool, then run a small knife in between the cake and the pan. Finish by letting it cool for another hour longer.