Description
This luscious Baileys Cheesecake features a rich Oreo cookie crust, creamy Baileys-infused filling, and a smooth chocolate ganache topping. Perfectly chilled to set, it combines the classic flavors of Irish cream and chocolate in an indulgent dessert that’s ideal for any special occasion or celebration.
Ingredients
Crust
- 32 Oreo cookies (1 package)
- 1/3 cup salted butter, melted
Filling
- 24 ounces cream cheese (softened, about 3 blocks)
- 1 cup granulated sugar
- 1 cup sour cream
- 3/4 cup Baileys Irish Cream
- 3 tablespoons vanilla instant pudding mix
- 2 cups Cool Whip (thawed)
Chocolate Ganache
- 1 3/4 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1/3 cup Baileys Irish Cream
Garnish
- Cool Whip
- Chocolate shavings or Oreo crumbs
Instructions
- Prepare the crust: Add the Oreo cookies to a food processor and pulse until finely ground into crumbs. Pour in the melted butter and pulse again until the mixture resembles wet sand and holds together when pressed.
- Form the crust: Transfer the Oreo crumb mixture to a 9-inch springform pan. Press firmly into the bottom and halfway up the sides of the pan. Cover with plastic wrap and refrigerate while preparing the filling.
- Make the filling base: In a large mixing bowl or stand mixer, beat the softened cream cheese and sugar on medium speed until smooth and fully combined.
- Add sour cream and Baileys: On low speed, mix in the sour cream until incorporated, then gradually pour in 3/4 cup Baileys Irish Cream and continue mixing until smooth.
- Incorporate pudding mix: Add the vanilla instant pudding mix and blend until evenly distributed throughout the mixture.
- Fold in Cool Whip: Using a rubber spatula, gently fold the thawed Cool Whip into the cream cheese mixture until no streaks remain, ensuring a light and airy texture.
- Assemble the cheesecake: Remove the crust from the refrigerator and pour the filling into the springform pan, spreading it into an even layer. Cover loosely with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.
- Prepare the ganache: Place the semi-sweet chocolate chips in a medium bowl. In a microwave-safe bowl, combine the heavy cream and 1/3 cup Baileys Irish Cream and heat in 30-second intervals, stirring after each, until steaming hot but not boiling.
- Melt the ganache: Pour the hot cream mixture over the chocolate chips and let sit for 5 minutes. Whisk vigorously until smooth and glossy, continuing even if the mixture appears broken at some point.
- Top the cheesecake: Pour the ganache evenly over the chilled cheesecake and refrigerate for 5-10 minutes until it begins to firm up.
- Decorate and serve: Release and remove the springform pan sides. Optionally, pipe extra Cool Whip around the edges and sprinkle with chocolate shavings or Oreo crumbs. For a decorative drip effect, spoon additional ganache over the edges of each slice and allow it to drip before serving. Cut into 12 slices and enjoy!
Notes
- For best results, allow the cheesecake to chill overnight to fully set the filling and develop flavors.
- Melted butter should be cooled slightly before combining with Oreo crumbs to prevent sogginess.
- Do not boil the cream mixture when heating for ganache to avoid separation.
- Use a rubber spatula for folding Cool Whip to maintain airiness of the filling.
- If you prefer a stronger Baileys flavor, you can adjust the quantity slightly to taste.
- Ensure cream cheese is softened to room temperature before mixing for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
