Description

This rich and decadent Oreo Baileys Chocolate Cheesecake combines the creamy texture of classic cheesecake with the bold flavors of Oreo cookies, cocoa, and the smooth, Irish cream liqueur Baileys. Featuring a chocolate Oreo crust, chocolate cream cheese filling, and topped with Baileys-infused whipped cream and crushed Oreo crumbs, this dessert is perfect for chocolate lovers and festive occasions.

Ingredients

Crust

1 1/2 cups Oreo cookie crumbs (about 17 cookies)
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup unsalted butter (melted)

Cheesecake Filling

24 ounces cream cheese (softened, 3 packages)
1 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 large eggs (at room temperature)
1/2 cup sour cream (at room temperature)
1/4 cup Baileys Irish Cream

Irish Cream Whipped Cream & Garnish

2 cups heavy whipping cream
2/3 cup granulated sugar
2 tablespoons Baileys Irish Cream
8 Oreo cookies (crushed into crumbs)
1 strawberry (sliced)

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust and cheesecake.
Prepare Crust: In a medium mixing bowl, combine Oreo cookie crumbs, powdered sugar, and cocoa powder. Pour in melted butter and stir until the mixture is evenly combined and holds together.
Form and Bake Crust: Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan to form the base. Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
Mix Cheesecake Filling: In a large mixing bowl, beat softened cream cheese, granulated sugar, cocoa powder, and flour on medium speed until smooth and fully combined without lumps.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter and to avoid curdling.
Add Sour Cream and Baileys: Lower the mixer speed and blend in sour cream and Baileys Irish Cream just until combined to preserve airiness.
Assemble and Bake Cheesecake: Pour the cheesecake filling over the pre-baked crust evenly. Bake for 60 to 75 minutes or until the center is almost set but still slightly jiggly.
Cool and Loosen Sides: Remove cheesecake from the oven and carefully run a sharp knife around the edges of the pan to loosen the cake. Allow the cheesecake to cool to room temperature.
Chill: Refrigerate the cheesecake for at least 6 hours or overnight to fully set and develop flavors.
Prepare Irish Cream Whipped Cream: Beat heavy whipping cream and granulated sugar with a hand mixer on high speed until stiff peaks form. Gently fold in Baileys Irish Cream just until combined.
Serve: Spread the Baileys whipped cream evenly over the top of the set cheesecake. Sprinkle crushed Oreo crumbs on top and garnish with sliced strawberry placed in the center for a fresh pop of color and flavor.

Notes

Use room temperature eggs and dairy for a smoother cheesecake batter.
Do not overmix the batter once eggs are added to avoid incorporating too much air.
Ensure the crust is firmly pressed to hold the cheesecake filling properly during baking.
Letting the cheesecake chill overnight improves texture and flavor.
For a more intense Baileys flavor, increase the amount slightly, but beware of adding too much liquid.
Use a springform pan to easily remove the cheesecake without damaging its edges.
Allow the cheesecake to cool fully before removing the pan rim to prevent cracking.

Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: American