You’re going to love this Baileys Cheesecake, a creamy cheesecake flavored with Irish cream with a chocolate cookie crust and chocolate ganache. It is perfect any time of year!
Gluten-Free Baileys Cheesecake
For the crust:
- 2 cups (200 g) gluten-free Oreo crumbs (about 18 Double Stuf Oreos)
- 4 tablespoons (60 g) salted butter, melted
For the cheesecake:
- 4 (8-ounce) packages full-fat cream cheese, room temperature
- 1½ cups (300 g) granulated sugar
- 4 large eggs , room temperature
- ½ cup (120 mL) Baileys Irish Cream
- 1 teaspoon (5 mL) pure vanilla extract
For the ganache:
- 8 ounces semi-sweet chocolate bars , finely chopped
- 1 cup (240 mL) heavy cream
- 2 tablespoons (30 g) unsalted butter, room temperature, diced into small pieces
- Preheat the oven to 300°F. Spray a 9-inch springform pan with gluten-free nonstick cooking spray and place on a rimmed sheet pan lined with aluminum foil.
- Combine the Oreo crumbs with melted butter and mix until the butter is fully incorporated. Press the crumb mixture firmly in the bottom of the prepared pan with about ½ inch pressed up the sides of the pan. Set aside.
- Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium-low speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Gradually beat in the sugar, adding ½ cup at a time until incorporated. Beat in the eggs, 1 at a time, until just combined. Scrape down the sides and bottom of the bowl as needed to ensure no clumps of cream cheese remain.
- Add the Baileys Irish Cream and vanilla. Mix until fully incorporated. Transfer the cheesecake batter to the pan and spread evenly, smoothing out the top.
- Bake for 1 hour 20 minutes or up to 1 hour 30 minutes. When done, the top of the cheesecake will be dry and firm, but the middle will still be jiggly.
- Turn the oven off and keep the cheesecake in the oven with the door open about 4 inches for 1 hour.
- Remove the cheesecake from the oven and cool to room temperature. Chill the cheesecake for at least 6 hours but overnight is best.
- To make the ganache, add the chopped chocolate to a medium heatproof bowl. Heat the heavy cream in a small saucepan until it comes just to a simmer (do not boil). Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until the chocolate is melted and smooth. Whisk in the butter until fully melted and incorporated.
- Pour the ganache over the cheesecake and chill for 30 minutes.
- To serve, slice with a large sharp knife and wipe the knife clean between cuts.
• This recipe is best with full-fat cream cheese. Be sure to use blocks of cream cheese and not cream cheese from a tub or the cheesecake will be too soft and won’t set properly.
• ¼ cup of Baileys can be used in place of ¼ cup of the heavy cream in the ganache. Add the Baileys to the bowl with the chopped chocolate before adding the hot cream.
• Store the cheesecake covered in the refrigerator up to 5 days. Individual slices can be wrapped and frozen.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.