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!
Baileys Brownie Cheesecake
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 cheesecake on her blog, so that sealed the deal. With 3 unique layers including a brownie base, it was destined to be a hit with the family.
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 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.
- Alcohol, like salt, is a flavor enhancer. Adding Baileys to both the cheesecake batter 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.
- Once the cake has chilled, make the ganache, spread over the cheesecake and chill again. Garnish with whipped cream infused with Irish cream if desired.
Why Do You Need to Wrap the Springform Pan in Foil?
Wrapping the pan in foil helps prevents any water from leaking inside the springform pan. You definitely don’t want any water seeping in and making the brownie base (or graham cracker crust) soggy.
Why Do You Use a Water Bath?
A water bath 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 prevent cracks. Plus the steamy environment makes for an ultra-creamy cheesecake.
Brownie Cheesecake Recipe
As a fan of both brownies and cheesecake, I’m giddy when a dessert incorporates them both! This recipe is part of a series where I make a recipe from the blog, Hugs and Cookies XOXO, and Danielle makes a recipe from mine. She loves cheesecake as much as I do, and her Baileys Cheesecake was a winner. Make sure you stop by her site to see which of my recipes she made!
More Cheesecake Recipes You’ll Love:
- Key Lime Cheesecake from Sally’s Baking Addiction
- Vanilla Instant Pot Cheesecake
- Ricotta Cheesecake Brownies
- Double Chocolate Cheesecake
- No-Bake Oreo Cheesecake
- Samoa Cheesecake
- Plus More of the Best Dessert Recipes
- 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 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 in pan and bake 20 minutes.
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 cheesecake slowly.
Crack the door open another 30 mins.
Remove and chill 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 pour on the hot cream. Cover 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 in the fridge.
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