Gluten-Free Baileys Irish Cream Cheesecake
A rich, creamy cheesecake infused with Baileys Irish Cream and topped with silky chocolate ganache. The gluten-free Oreo crust provides the perfect crunchy contrast to the smooth, boozy filling. This indulgent dessert is ideal for special occasions, holidays, or whenever you want to impress guests with a restaurant-quality treat. The combination of cream cheese, Baileys, and chocolate creates layers of complementary flavors that develop beautifully after overnight chilling.
Ingredients
- 2 cups gluten-free Oreo crumbs, about 18 Double Stuf Oreos
- 4 tablespoons salted butter, melted
- 4 8-ounce packages full-fat cream cheese, room temperature
- 5 ½ cups granulated sugar
- 4 large eggs, room temperature
- ½ cup Baileys Irish Creamheavy cream1:1Use same amount heavy cream plus 1 tsp vanilla for non-alcoholic version
high
- 1 teaspoon pure vanilla extract
- 8 ounces semi-sweet chocolate bars, finely choppeddark chocolate1:1none
Use 70% dark chocolate for more intense flavor
- 1 cup heavy cream
- 2 tablespoons unsalted butter, room temperature, diced into small pieces
Instructions
- 1
Preheat oven and spray springform pan with nonstick cooking spray, place on rimmed sheet pan lined with foil
- 2
Combine Oreo crumbs with melted butter until fully incorporated
- 3
Press crumb mixture firmly in bottom and halfway up sides of prepared pan
- 4
Beat cream cheese with paddle attachment on medium-low speed until smooth and creamy
- 5
Gradually beat in sugar in increments until incorporated
- 6
Beat in eggs one at a time until just combined, scraping bowl as needed
- 7
Add Baileys and vanilla, mix until fully incorporated
- 8
Transfer batter to pan and spread evenly, smoothing top
- 9
Bake until top is dry and firm but center is still jiggly
- 10
Turn off oven and keep cheesecake in oven with door ajar for 1 hour
- 11
Remove and cool to room temperature, then chill for at least 6 hours
- 12
Place chopped chocolate in heatproof bowl
- 13
Heat cream in saucepan until just simmering
- 14
Pour hot cream over chocolate and let sit for 5 minutes
- 15
Whisk until chocolate is melted and smooth
- 16
Whisk in butter until fully incorporated
- 17
Pour ganache over cheesecake and chill for 30 minutes
- 18
Slice with sharp knife, wiping clean between cuts
Tips
Ensure all ingredients are at room temperature for smoothest mixing and to prevent lumps in the batter.
Don't overmix the batter once eggs are added to avoid incorporating too much air which can cause cracks.
Use a water bath or place a pan of hot water on the bottom oven rack to prevent cracking during baking.
Good to Know
Refrigerate covered for up to 5 days. Keep ganache-topped cheesecake chilled until serving.
Can be made up to 3 days ahead. Add ganache day of serving for best appearance.
Serve chilled. Let sit 10 minutes at room temperature before slicing for easier cutting.
Common Mistakes
Don't overbake or the cheesecake will crack and become grainy
Don't skip the cooling step in the oven to prevent sudden temperature changes that cause cracks
Substitutions
high
Full guide →high
FAQ
Can I freeze this cheesecake?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator before adding ganache and serving.
What if I don't have a springform pan?
Use a regular 9-inch cake pan lined with parchment paper, leaving overhang for easy removal.
How do I know when it's done baking?
The edges should be set and slightly puffed, center should still jiggle slightly when gently shaken.