Prepare to be enchanted by a dessert that marries the rich indulgence of chocolate brownies, the creamy decadence of classic cheesecake, and the distinctive warmth of Baileys Irish Cream. This Baileys Brownie Cheesecake isn’t just a dessert; it’s an experience, a masterpiece of flavors and textures designed to captivate your senses and leave a lasting impression. While often associated with St. Patrick’s Day festivities, the unique blend of cream, cocoa, and whiskey found in Irish cream liqueur makes it an exceptional ingredient for elevating any dessert, transforming ordinary treats into extraordinary culinary delights.
Imagine a perfectly fudgy brownie base providing a robust, chocolatey foundation, topped with a velvety smooth cheesecake layer infused with the unmistakable taste of Baileys. The grand finale? A luscious chocolate ganache, also kissed with Irish cream, and a swirl of Baileys-spiked whipped cream. Each bite offers a harmonious symphony of sweet, creamy, and subtly boozy notes, making this cheesecake a guaranteed showstopper for any occasion, from casual gatherings to elaborate holiday celebrations.
Why This Baileys Brownie Cheesecake is an Absolute Must-Make
Unleash your inner baker and prepare to dazzle with a dessert that ticks all the boxes for indulgence and sophistication. This Baileys Brownie Cheesecake is more than just a recipe; it’s an invitation to create something truly special. Here’s why it deserves a prime spot on your baking list:
- A Decadent Showcase for Baileys: If you have a bottle of Baileys Irish Cream waiting in your liquor cabinet, this is the ultimate way to utilize it. The liqueur doesn’t just add alcohol; it infuses the cheesecake, ganache, and whipped cream with its signature creamy, chocolatey, and subtly whiskey-flavored notes, transforming each element into something truly extraordinary. It’s a prime example of how Irish cream can be a star ingredient, not just a mixer.
- Perfect for Festive Celebrations: While its Irish roots make it a sensational choice for St. Patrick’s Day, this cheesecake’s rich profile and elegant presentation ensure it’s equally perfect for Christmas, New Year’s, birthdays, or any special gathering that calls for an impressive dessert. Its rich, comforting flavors are a hit year-round.
- The Best of Both Worlds: Why choose between a fudgy brownie and a creamy cheesecake when you can have both? This recipe seamlessly combines a dense, chewy brownie base with a light, airy, and impossibly smooth Baileys-infused cheesecake layer. It’s a dream come true for anyone who loves the distinct textures and flavors of these two beloved desserts, offering a delightful contrast in every forkful.
- Impressive Layers, Rewarding Effort: With three distinct layers – the brownie base, the cheesecake filling, and the luxurious ganache topping – this dessert presents beautifully and tastes even better. Though it looks professionally made, the steps are straightforward and incredibly rewarding, guaranteeing a “home run” with family and friends who will undoubtedly be asking for the recipe.
Each component is carefully crafted to complement the others, creating a multi-dimensional dessert that is both familiar and excitingly new. If you’re a devotee of cheesecake, a fan of rich chocolate, or simply adore the unique taste of Baileys, this recipe is undeniably a must-try.
What is Baileys Irish Cream and its Culinary Appeal?
Baileys Irish Cream, a global icon among liqueurs, was first introduced in Dublin, Ireland, in 1974, making history as the world’s first Irish cream liqueur. Its creation was a stroke of genius, blending two of Ireland’s most famous exports: cream and whiskey. But it’s the addition of cocoa and other secret flavorings that completes its distinct and beloved profile.
Manufactured exclusively in Ireland to uphold its authenticity within the European Union, Baileys is a smooth, creamy concoction renowned for its sweet, milky, and slightly nutty notes, underpinned by the gentle warmth of Irish whiskey and a hint of rich chocolate. It typically contains between 15-20% alcohol by volume, offering a delightful kick without overpowering the creamy essence.
Beyond being a delightful standalone drink, served neat or over ice, Baileys boasts incredible versatility in the culinary world. It’s a classic addition to Irish coffee, where it joins forces with Kahlua to create a comforting, spirited beverage. It also elevates hot chocolate, milkshakes, and numerous sophisticated mixed drinks. In baking and dessert making, Baileys truly shines, lending its luxurious texture and complex flavor to a myriad of sweets. From custards and mousses to cakes, cookies, and, of course, cheesecakes, Irish cream enhances the richness and adds a unique, adult-friendly twist. Its creamy consistency also helps to keep baked goods moist and tender, while its flavor components naturally harmonize with chocolate, coffee, and vanilla, making it a dream ingredient for any dessert enthusiast.
The Art of Making Baileys Brownie Cheesecake: A Step-by-Step Guide
Crafting this Baileys Brownie Cheesecake is a delightful culinary journey that culminates in a truly spectacular dessert. While it involves several steps and chilling times, each stage is straightforward and contributes to the final, irresistible masterpiece. Patience is key, especially during the chilling phases, but the effort is more than worth the reward.
Essential Preparation Tips for Success
- Room Temperature Ingredients: For the smoothest, creamiest cheesecake batter, ensure your cream cheese and eggs are at room temperature. Cold cream cheese will result in a lumpy batter, no matter how much you beat it.
- Gentle Mixing: When preparing the cheesecake batter, mix on low speed and avoid overmixing, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to puff up too much during baking and then crack as it cools.
- Water Bath (Bain-Marie): This technique is crucial for achieving an ultra-creamy, crack-free cheesecake. The gentle, moist heat from the water bath ensures even cooking and prevents the edges from baking faster than the center.
- Don’t Rush the Cooling: Slow and gradual cooling is vital for cheesecake structure. Rapid temperature changes are a common culprit for cracks.
Step-by-Step Instructions for Your Decadent Creation
- Prepare the Brownie Base: Begin by preheating your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly butter the sides. This type of pan is ideal for cheesecakes due to its high, removable ring, making serving a breeze. In a mixing bowl, combine melted butter, sugar, and vanilla extract until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add the dry ingredients – flour, unsweetened cocoa, baking powder, and salt – mixing just until combined. Pour the brownie batter evenly into the prepared springform pan and bake for approximately 20 minutes. Once baked, remove the pan to a cooling rack to cool slightly while you prepare the cheesecake layer.
- Craft the Baileys Cheesecake Layer: Reduce your oven temperature to 300°F (150°C). In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese with sugar and flour on low speed until the mixture is completely smooth and free of lumps. This is where room temperature cream cheese makes all the difference!
- Infuse with Irish Cream: Slowly add the sour cream, followed by the Baileys Irish Cream and vanilla extract. Mix until just combined. The Baileys will not only add its signature flavor but, much like salt, acts as a flavor enhancer, intensifying the overall deliciousness of the cheesecake.
- Add Eggs Gently: Incorporate the eggs one at a time, mixing on low speed only until each egg yolk disappears into the batter. Do not overmix! This gentle approach helps maintain the cheesecake’s smooth texture and reduces the risk of cracks. Once smooth, carefully pour the cheesecake batter over the cooled brownie base in the springform pan.
- Bake in a Water Bath (Bain-Marie): This step is non-negotiable for a perfect cheesecake. To prevent any water from seeping into your crust, wrap the exterior of your springform pan with two layers of heavy-duty aluminum foil. Place the foil-wrapped cheesecake pan into a large roasting pan. Carefully fill the roasting pan with enough hot water to come about 1-2 inches up the sides of the springform pan, creating your water bath. Bake for approximately 75 minutes. The cheesecake is ready when the edges are set, but the center still has a slight wobble when gently shaken.
- Cool Slowly: Once baking is complete, turn off the oven heat but leave the cheesecake inside with the oven door shut for 30 minutes. This slow cooling prevents drastic temperature changes that can cause cracks. After 30 minutes, crack the oven door open slightly and leave the cheesecake inside for another 30 minutes.
- Chill Thoroughly: Remove the cheesecake from the water bath and the roasting pan. Carefully unwrap the foil. Allow it to cool completely on a wire rack at room temperature before transferring it to the refrigerator. Chill for at least 4-6 hours, or preferably overnight, to allow it to fully set. Proper chilling is vital for slicing.
- Prepare the Decadent Baileys Ganache: Once the cheesecake is thoroughly chilled, it’s time for the ganache. In a small saucepan, gently heat the heavy cream and additional Baileys Irish Cream until just simmering. Remove from heat and pour over semi-sweet chocolate chips placed in a heatproof bowl. Let it sit for one minute, then whisk gently until smooth and glossy.
- Finish with Ganache and Chill Again: Pour the warm ganache over the chilled cheesecake, spreading it evenly to cover the top. Return the cheesecake to the refrigerator for at least another hour, or until the ganache is set.
- Garnish with Baileys Whipped Cream: For an extra touch of elegance and flavor, prepare the Irish cream whipped cream. Beat cold heavy cream and powdered sugar to stiff peaks, then slowly fold in the Baileys Irish Cream. Use an open star piping tip to create beautiful swirls around the perimeter of the cake, or simply dollop it generously over each slice before serving.
Frequently Asked Questions About Baileys Brownie Cheesecake
Wrapping your springform pan in several layers of heavy-duty aluminum foil is a critical step when baking a cheesecake in a water bath. This protective barrier prevents any water from the bath from seeping into the pan, which would otherwise saturate your delicious brownie base (or graham cracker crust), turning it soggy and unappetizing. The foil acts as an impenetrable seal, ensuring your crust remains perfectly firm and flavorful, providing a stable foundation for your creamy cheesecake.
A water bath, or bain-marie, is one of the oldest and most effective techniques bakers use to achieve a perfectly cooked, crack-free, and incredibly creamy cheesecake. The steam generated from the hot water bath creates a moist, even-temperature cooking environment within the oven. This gentle heat allows the cheesecake to bake slowly and rise evenly, preventing the rapid expansion and contraction that often lead to unsightly cracks on the surface. Moreover, the steamy atmosphere helps produce an ultra-smooth, custardy texture that is the hallmark of a truly exceptional cheesecake. Even though this Baileys Brownie Cheesecake is topped with a generous layer of ganache that would hide any imperfections, using a water bath guarantees a flawless finish every time.
Proper storage is essential to maintain the freshness and flavor of your Baileys Brownie Cheesecake. Always store this cheesecake in the refrigerator. To prevent it from absorbing any unwanted food odors from the fridge and to keep it moist, ensure it’s tightly covered with plastic wrap or stored in an airtight container. If you leave it in the springform pan, simply cover the top securely with plastic wrap until you’re ready to serve. For the best flavor and creamiest texture, allow the cheesecake to come to room temperature for at least 30 minutes to an hour (but no more than two hours) before serving. This brief warming period softens the cheesecake slightly, enhancing its creamy consistency and bringing out the full depth of its flavors.
Absolutely! This Baileys Brownie Cheesecake freezes exceptionally well, making it a fantastic make-ahead dessert option. For best results, freeze the cheesecake *before* adding the ganache and whipped cream garnish. Once the baked cheesecake is completely chilled and firm, remove it from the springform pan and wrap it tightly first with several layers of plastic wrap, then with a layer of heavy-duty aluminum foil. This double-layer protection guards against freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to serve, transfer the frozen cheesecake to the refrigerator and let it defrost overnight. Once fully thawed, prepare and spread the ganache, chill again to set, and then garnish with fresh Baileys whipped cream just before serving.
Yes, this Baileys Brownie Cheesecake is an excellent candidate for making ahead, which can be a huge time-saver when entertaining. You can bake the cheesecake up to 2-3 days in advance and keep it stored in the refrigerator (covered tightly) before adding the ganache and whipped cream. The flavors often deepen and meld beautifully after a day or two. If freezing, follow the instructions above. Its make-ahead nature allows for stress-free hosting!
While the distinct flavor of Baileys Irish Cream is a star in this recipe, if you prefer a non-alcoholic version or need to cater to guests who don’t consume alcohol, you can use non-alcoholic Irish cream syrup or substitute with a combination of heavy cream, a touch of coffee extract, and a hint of vanilla extract, along with a whisper of almond extract to mimic some of its complex notes. The texture will still be wonderfully creamy, and you’ll capture a similar essence, though the depth of flavor from the whiskey in actual Baileys will be unique. Alternatively, you can simply use extra heavy cream and vanilla for a rich, classic chocolate cheesecake.
Serving Suggestions and Delicious Variations
Once your Baileys Brownie Cheesecake is perfectly chilled and garnished, it’s ready to impress! Serve slices with an extra dollop of Baileys whipped cream, a drizzle of chocolate fudge sauce, or a sprinkle of chocolate shavings for an even more luxurious presentation. For a delightful contrast, consider pairing it with fresh raspberries or strawberries, which cut through the richness beautifully. A dusting of cocoa powder or a few coffee beans can also add a sophisticated touch.
Looking to put your own spin on this decadent dessert? Here are a few variations:
- Coffee Lover’s Dream: Enhance the cocoa notes by adding 1-2 teaspoons of instant espresso powder to both the brownie and cheesecake layers. This will deepen the chocolate flavor and complement the Baileys wonderfully.
- Mint Chocolate Baileys: For a festive twist, especially around the holidays or St. Patrick’s Day, use Baileys Mint Chocolate Irish Cream in place of the original. You could also add a drop of peppermint extract to the whipped cream.
- Nutty Crunch: Incorporate chopped toasted pecans or walnuts into your brownie base for an added textural crunch and nutty flavor dimension.
- White Chocolate Baileys: For a lighter, sweeter profile, substitute some or all of the semi-sweet chocolate in the ganache with white chocolate. Pair it with a white chocolate Baileys Irish Cream if available.
Discover More Irresistible Dessert Recipes
If you loved this Baileys Brownie Cheesecake, you’re in for a treat! Explore more delightful dessert creations that are perfect for any occasion:
- Key Lime Cheesecake from Sally’s Baking Addiction – A zesty and refreshing classic.
- Vanilla Instant Pot Cheesecake – Velvety smooth and quick to make with your Instant Pot.
- Ricotta Cheesecake Brownies – Another fabulous brownie and cheesecake hybrid.
- Double Chocolate Cheesecake – For the ultimate chocolate lover, rich and deeply satisfying.
- No-Bake Oreo Cheesecake – A simple yet incredibly delicious no-bake option.
- Samoa Cheesecake – Inspired by the classic cookie, with coconut and caramel.
- Plus, explore even more of the Best Dessert Recipes for endless sweet inspiration!
We love seeing your creations! Stay connected and share your baking adventures with us on social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag us when you try one of our recipes! And if you absolutely adore the results, please consider leaving a 5-star rating in the recipe card below – your feedback helps fellow bakers discover these delicious treats!
Baileys Brownie Cheesecake
30 minutes
1 hour 40 minutes
3 hours
5 hours 10 minutes
16 servings
A luscious cheesecake recipe featuring a rich brownie base, a creamy Baileys-infused cheesecake layer, and a decadent Baileys chocolate ganache topping. Perfect for any celebration.
Rating: 5 out of 5 stars (Based on 61 reviews)
Ingredients
Brownie Base
- 10 tablespoons butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Layer
- 24 ounces (three 8-ounce blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- ½ cup Baileys Irish Cream liqueur
- ½ teaspoon vanilla extract
- 3 large eggs, at room temperature
Baileys Ganache
- 8 ounces semi-sweet chocolate chips
- ¼ cup plus 1 tablespoon Baileys Irish Cream liqueur
- ¼ cup plus 1 tablespoon heavy cream
Baileys Whipped Cream (Garnish)
- ½ cup cold heavy cream
- 2 tablespoons Baileys Irish Cream liqueur
- ¼ cup plus 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides. Wrap the exterior of the pan tightly with a couple of sheets of heavy-duty aluminum foil to prepare for a water bath. Set aside.
- For the Brownie Base: In a medium bowl, mix together the melted butter, 1 cup sugar, and 1 teaspoon vanilla extract. Beat in the 2 eggs until well combined.
- Add the flour, cocoa powder, baking powder, and salt to the wet ingredients. Mix just until combined and no streaks of flour remain. Do not overmix.
- Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake for 20 minutes. Remove from the oven and place on a cooling rack while you prepare the cheesecake layer.
- For the Cheesecake Layer: Reduce the oven temperature to 300°F (150°C). In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the room temperature cream cheese, 1 cup sugar, and 3 tablespoons flour on low speed until smooth and creamy.
- Add the sour cream, then slowly incorporate the ½ cup Baileys Irish Cream and ½ teaspoon vanilla extract. Mix until just combined.
- Add the 3 room temperature eggs one at a time, mixing on low speed only until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Do not overmix.
- Pour the smooth cheesecake batter evenly over the slightly cooled brownie base in the springform pan.
- Baking the Cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully fill the roasting pan with enough hot water to come about 1 to 2 inches up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 75 minutes. The cheesecake should be mostly set but still have a slight wobble in the center.
- Turn off the oven heat, but leave the cheesecake inside with the oven door shut for 30 minutes to cool down slowly. This prevents cracking.
- After 30 minutes, crack the oven door open slightly (about 1-2 inches) and leave the cheesecake inside for another 30 minutes.
- Remove the cheesecake from the oven and the water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for about 1-2 hours.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until thoroughly set.
- For the Baileys Ganache: Once the cheesecake is chilled, prepare the ganache. In a small saucepan, gently heat the ¼ cup plus 1 tablespoon heavy cream and ¼ cup plus 1 tablespoon Baileys Irish Cream until it just begins to simmer around the edges. Do not boil.
- Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate chips. Let it sit, undisturbed, for 1 minute, then whisk gently until the ganache is smooth, glossy, and fully combined.
- Pour the warm ganache over the chilled cheesecake, spreading it evenly to cover the top. Return the cheesecake to the refrigerator for at least another hour, or until the ganache is set.
- For the Baileys Whipped Cream Garnish: In a cold bowl with cold beaters, beat the ½ cup cold heavy cream and ¼ cup plus 2 tablespoons powdered sugar to stiff peaks. Slowly add the 2 tablespoons Baileys Irish Cream and beat just until incorporated.
- Pipe or dollop the Baileys whipped cream onto the chilled ganache just before serving. Keep the cheesecake refrigerated until ready to enjoy.
Notes
Remember to account for the necessary chilling times when planning to make this cheesecake. Optimal chilling ensures the perfect texture and easy slicing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- 9-inch Parchment Rounds
- 9-inch springform pan
- KitchenAid Artisan Tilt-Head Stand Mixer
Nutrition Information:
Yield:
16
Serving Size:
1 slice
Amount Per Serving:
Calories: 520
Total Fat: 33g
Saturated Fat: 19g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 136mg
Sodium: 262mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 40g
Protein: 7g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest