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Bailey's Marbled Cheesecake

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“A sinfully delicious cheesecake flavoured with a hint of Bailey's Irish Cream and a twist of chocolate. This cheesecake needs to be made and refrigerated one day in advance. This recipe can easily be doubled or halved with great results. Hope you enjoy!”
1hr 30mins

Ingredients Nutrition

  • 1 cup chocolate Oreo cookie crumbs
  • 1 12 tablespoons sugar
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages Philadelphia Cream Cheese, softened (i use the lite brand)
  • 12 cup sugar
  • 2 eggs
  • 14 cup Baileys Irish Cream (you may add more if you like a really strong Irish cream flavour)
  • 1 teaspoon vanilla
  • 1 -2 semi-sweet chocolate baking square, melted


  1. For the crust:.
  2. Mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350ºF for 7-10 minutes. (Bake at 325°F for 7-10 minutes if using dark nonstick springform pan.) Set crust aside and let cool while preparing the filling.
  3. For the Filling:.
  4. Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).
  5. Gradually beat in sugar.
  6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  7. Blend in Baileys and vanilla.
  8. Pour about 1/3 mixture into a bowl and stir in melted chocolate.
  9. Pour half of plain mixture into prepared pan.
  10. Drizzle with half the chocolate mixture. Repeat layers.
  11. Make a marbled design by gently swirling batter with a knife.
  12. Bake 7 minutes at 425ºF, then 45 to 60 minutes at 250ºF or until center is almost set.(If using dark nonstick springform pan, bake 7 minutes at 400°F, then 45 to 60 minutes at 250ºF or until center is almost set.
  13. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  14. Refrigerate overnight.

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