Print

Creamy Baileys Irish Cream Cheesecake Recipe with Perfect Caramel Drizzle

Baileys Irish Cream Cheesecake - featured image
Print Recipe

A luscious cheesecake infused with Baileys Irish Cream and topped with a buttery caramel drizzle, perfect for celebrations or cozy indulgence.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) Baileys Irish Cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30ml) sour cream
  • ½ cup (100g) granulated sugar (for caramel drizzle)
  • 3 tablespoons (45g) unsalted butter, cubed (for caramel drizzle)
  • ⅓ cup (80ml) heavy cream, warmed (for caramel drizzle)
  • Pinch of sea salt (optional, for caramel drizzle)

Instructions

  1. Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture looks like wet sand. Press firmly into the bottom of a 9-inch springform pan, smoothing the surface. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes). Add granulated sugar and beat until combined, scraping down sides as needed.
  3. Add eggs one at a time, mixing just until incorporated before adding the next. Avoid overmixing.
  4. Slowly pour in Baileys Irish Cream while mixing on low speed. Add vanilla extract and sour cream, mixing until smooth and uniform.
  5. Pour filling over cooled crust. Tap pan gently to release air bubbles. If using a water bath, place springform pan inside a larger baking dish and fill with hot water halfway up the sides.
  6. Bake for 50-60 minutes until edges are set but center jiggles slightly. Avoid opening oven door during baking.
  7. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
  8. Remove cheesecake from oven and water bath. Run a knife around edges to loosen. Refrigerate at least 4 hours or overnight.
  9. To make caramel drizzle: In a small saucepan over medium heat, melt sugar without stirring, swirling occasionally until deep amber. Remove from heat, stir in butter until melted. Slowly add warm heavy cream, whisking constantly. Add sea salt if desired. Let cool slightly.
  10. Remove cheesecake from pan, place on serving plate, and drizzle caramel over top. Slice with warm knife for clean cuts.

Notes

Use room temperature ingredients for smooth filling. Avoid overmixing to prevent cracks. Use a water bath and slow cooling to keep cheesecake moist and crack-free. Warm knife before slicing for clean cuts. Watch caramel closely to avoid burning. Caramel drizzle hides cracks and can be reheated if hardened.

Nutrition

Keywords: Baileys cheesecake, Irish cream dessert, caramel drizzle cheesecake, creamy cheesecake, easy cheesecake recipe, holiday dessert, gluten-free cheesecake option

Find it online: https://jodierecipes.com/creamy-baileys-irish-cream-cheesecake-recipe-with-perfect-caramel-drizzle/