Baileys Brownie Cheesecake
With a touch of the Irish, a double dose of chocolate and a luscious layer of cheesecake, this Baileys Brownie Cheesecake was a home run!
Baileys Recipes are the rage around St. Patrick’s Day, but Irish cream, with its flavors of cream, cocoa, and whiskey, can magnify the deliciousness of all sorts of desserts!
Why You Must Make
With an unopened bottle of Baileys Irish Cream in the liquor cabinet, I had an itch to bake a Baileys dessert despite it being nowhere near St. Patrick’s Day. My friend, Danielle, had a Baileys Irish cream cheesecake on her blog, so that sealed the deal.
- If you have Baileys on hand, this is a decadent dessert to showcase the liqueur.
- It’s perfect for St. Patrick’s Day!
- It’s perfect for lovers of cheesecake and brownies! Two desserts in one!!
With 3 unique layers including a brownie base, it was destined to be a hit with the family. If you love Baileys and/or cheesecake this is a must-make dessert!
What is Baileys Irish Cream?
Baileys is a liqueur created in Dublin, Ireland in 1973. Its primary flavors are whiskey, cream, and cocoa. In the European Union, any Irish Cream must be manufactured in Ireland.
It’s used along with Kahlua in Irish cofffee, on the rocks, and also added to hot chocolate and numerous mixed drinks. Irish cream contains 15-20% alcohol.
How to Make a Baileys Brownie Bottom Cheesecake
- Start by making te brownie base. Use a 9-inch springform pan as it’s high and removable ring, make it perfect for cheesecakes. Mix and bake as directed.
- Next, make the cheesecake layer. PRO-Tip: Have the eggs and cream cheese at room temperature. If the cream cheese is cold, it will not incorporate into a smooth, homogeneous batter.
- PRO-Tip: Add eggs one at a time, waiting until the first is incorporated before adding the next.
- PRO-Tip: Alcohol, like salt, is a flavor enhancer. Adding Baileys to the cheesecake batter, ganache, and whipped cream garnish definitely pushes this dessert up a few notches!
- Pour the cheesecake batter over the brownie base and bake.
- PRO-Tip: Bake the cheesecake in a bain-marie, or water bath to minimize cracking. I like to use the roasting pan I use for our holiday turkey for my bain-marie.
- Make sure to wrap the pan in a couple of layers of heavy-duty aluminum foil.
- Once the cake has baked and chilled, make the ganache, spread over the cheesecake, and chill again.
- Garnish with whipped cream infused with Irish cream if desired. Use an open star piping tip to make whipped cream swirls around the perimeter of the cake for special occasions.
Frequently Asked Questions
Since you are baking the cheesecake in a water bath, wrapping the pan in foil helps prevent any water from leaking inside the springform pan. You definitely don’t want water seeping in and making the brownie base (or graham cracker crust) soggy.
A water bath or bain-marie is one of the methods bakers utilize to minimize the chances a cheesecake could crack. Although this cheesecake is covered with ganache which will hide any cracks, it’s still lovely to have a perfect cheesecake after it cools.
The steam from the bain-marie helps the cheesecake cook and rise slowly and at an even temperature. This steady baking is key to preventing cracks. Plus the steamy environment makes for an ultra-creamy cheesecake.
Make sure you store this cheesecake in the refrigerator. Keep it covered with plastic wrap in the pan until ready to serve. The plastic will prevent the cheesecake from absorbing any food odors from the fridge.
Note that cheesecakes taste best when brought to room temperature for at least an hour, but no more than 2 hours before serving. This allows the cheesecake to soften and become even creamier.
Yes, this cheesecake freezes well, for up to 3 months. Do not add the ganache or the whipped cream garnish, and wrap well with plastic wrap, then aluminum foil.
The day before you plan to serve it, let it defrost overnight in the refrigerator, top it with ganache when defrosted, and garnish if you’d like.
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- 10 tablespoons butter, melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup flour
- ¼ cup plus 2 tablespoons unsweetened cocoa
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 24 ounces cream cheese, at room temperature
- 1 cup sugar
- 3 tablespoons flour
- ¾ cup sour cream
- ½ cup Baileys Irish Cream
- ½ teaspoon vanilla
- 3 eggs, at room temperature
- 8 ounces semi-sweet chocolate chips
- ¼ cup plus 1 tablespoon Baileys Irish Cream
- ¼ cup plus 1 tablespoon heavy cream
- ½ cup cold heavy cream
- 2 tablespoons Baileys Irish Cream
- ¼ cup plus 2 tablespoons powdered sugar
- Preheat the oven to 350°. Line 9-inch springform with parchment and butter the sides. Wrap the exterior with a couple of sheets of heavy-duty foil. Set aside.
- Mix butter, sugar, and vanilla extract in a bowl. Add the eggs.
- Add flour, cocoa, baking powder, and salt. Mix just until combined.
- Pour into pan and bake 20 minutes, then remove to a cooling rack.
- Lower oven temp at this point to 300° and make the cheesecake.
- Beat the cream cheese, sugar, and flour smooth on low with the paddle attachment of a stand mixer.
- Add sour cream, then add the Baileys and vanilla.
- Add one egg at a time, making sure each is incorporated before adding the next. When smooth, pour over the brownie.
- Fill a large roasting pan with enough hot water to come up a couple of inches. Place the cheesecake into the water bath, then bake for 75 minutes.
- Shut oven heat off and leave the door shut for 30 mins to cool down the cheesecake slowly.
- Crack the door open another 30 mins.
- Remove and chill for a few hours.
- Next, make the Bailey's ganache by heating the cream and Baileys just to a simmer.
- Place the chocolate chips in a heatproof bowl and pour on the hot cream. Cover for one minute and whisk smooth. Spread on cold cake. Chill again.
- To make the whipped cream for garnishing, beat cream and sugar to stiff peaks and then slowly add in Baileys.
- Pipe onto the chilled ganache and keep the cheesecake in the fridge.
Keep in mind the chilling times when making.
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Serving Size:1 slice
Amount Per Serving: Calories: 520Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 136mgSodium: 262mgCarbohydrates: 48gFiber: 1gSugar: 40gProtein: 7g
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