This Baileys cheesecake has a delicious mocha-flavored crust and a super creamy filling. It's topped with a smooth chocolate ganache for a decadent dessert no one will be able to resist!
Ingredients
- cooking spray:
- 20 java chip flavored creme chocolate sandwich cookies (such as Oreo):
- butter: 2 Tbsp (melted)
- cream cheese, at room temperature: 3 packages (8 ounce packages)
- sour cream, at room temperature: 0.75 cup
- granulated sugar: 0.75 cup
- instant espresso powder: 1 Tbsp
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- eggs, at room temperature: 3 piece
- Irish cream liqueur (such as Baileys): 0.5 cup
- heavy cream: 0.25 cup
- Irish cream liqueur (such as Baileys): 0.25 cup
- instant espresso powder: 1 tsp
- milk chocolate chips: 1 cup
- sweetened whipped cream: (for serving)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C) with rack in lower third position. Lightly grease an 8-inch springform pan with cooking spray and line with parchment on the bottom.
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Process cookies in a food processor until ground into small crumbs, 2 to 3 minutes. Pour in melted butter and process for another 30 seconds. Dotdash Meredith Food Studios
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Press evenly into bottom and about 1 inch up sides of prepared pan. Dotdash Meredith Food Studios
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Bake in the preheated oven until firm and fragrant, 10 to 12 minutes. Let cool slightly while making the filling, about 10 minutes.
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Reduce oven temperature to 300 degrees F (150 degrees C).
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Once crust is cooled, wrap bottom of pan with 2 layers of heavy-duty aluminum foil to prevent water from seeping into pan. Dotdash Meredith Food Studios
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To make the cheesecake filling: Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until creamy, about 2 minutes. Add sour cream, and beat on medium-low speed until fully combined, scraping down sides of bowl halfway through, about 2 minutes. Dotdash Meredith Food Studios
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Beat in sugar, espresso powder, vanilla, and salt, until combined, scraping down the sides of the bowl halfway through, about 1 minute. Add eggs, 1 at a time, beating on low speed just until combined after each addition and scraping down sides of bowl with a rubber spatula, 1 to 2 minutes. Dotdash Meredith Food Studios
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Add Baileys and beat on low speed until just combined, about 45 seconds.
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Pour filling onto cooled crust. Place springform pan into a larger roasting pan and place in preheated oven. Pour 1 1/2 cups of water in roasting pan and bake until the cheesecake is almost set (the center 2 inches should jiggle slightly) and edges have pulled away slightly from pan, 50 to 60 minutes. Dotdash Meredith Food Studios
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Turn off oven and leave door cracked open about 7 to 8 inches; let cheesecake stand in oven 30 minutes. Remove from oven and carefully lift cheesecake from water bath. Cover and chill at least 3 hours or overnight. Dotdash Meredith Food Studios
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To make the ganache: Heat cream and Baileys in a small saucepan over medium heat until warm to the touch, 3 to 4 minutes. Stir in espresso powder until fully combined. Add chocolate chips and let stand 1 minute; stir until smooth. Dotdash Meredith Food Studios
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Remove cheesecake from pan and place on a cake plate. Pour ganache evenly over chilled cheesecake, spreading slightly over edges with an offset spatula. Refrigerate until ganache is firm, about 30 minutes. Dotdash Meredith Food Studios
