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Baileys Irish Cream Cheesecake

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“R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake!”
READY IN:
2hrs 40mins
SERVES:
8
YIELD:
1 of the best cheesecakes you have ever tasted
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
  2. Place the vanilla wafer crumbs in a small mixing bowl.
  3. Melt the butter in a small saucepan and mix with the crushed wafers.
  4. Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
  5. Dissolve the gelatin in just enough cold water to soften it and reserve.
  6. In a large mixing bowl, beat together the cream cheese and sugar until well combined.
  7. In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey’s Irish Cream.
  8. Gently fold the Bailey’s and cream mixture into the creamed cheese and sugar.
  9. Add gelatin and continue to gently fold to combine all ingredients.
  10. Pour the cheese mixture on top of the wafer crust.
  11. Refrigerate and allow to set for 1 to 2-hours.
  12. Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
  13. Serve cold and refrigerate any cheesecake that remains.

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