Baileys Brownie Cheesecake

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This Baileys Brownie Cheesecake is made with a dense, chewy chocolate brownie on the bottom topped with creamy Baileys cheesecake and finished off with Baileys chocolate ganache and whipped cream! It’s all your Baileys dreams come true in one fantastic cheesecake!

Baileys Brownie CheesecakeBaileys Brownie Cheesecake recipe

By now you know that I have a serious love of Baileys and baking it into things. The number of recipes I have using Baileys is a little insane. There’s even some Baileys in my cookbook. I just love love the smooth and creamy texture and flavor of it. There’s always some stocked in our cupboard.

Well I have a layered cake, brownies, a poke cake, a mousse cake – and even mini cheesecakes – but no full sized cheesecake with Baileys. So I decided to fix that. And since I love giving cheesecakes a brownie bottom (like I did here and here), I did that with this cheesecake too. So many delicious layers!

To get started you’ll want to make the brownie. Bake it in the same springform pan that you’ll bake the whole cheesecake in so that it’s the right size. Not all 9 inch pans are created equal. Once it’s baked, you’ll add the cheesecake filling on top – which by the way is full of half a cup of Baileys – and bake it all again.

One of the questions I’m asked a lot is whether or not the brownie gets dry and the question is without a doubt a “no”. It doesn’t get dry AT ALL! The cheesecake filling insulates it and it stays super moist, dense and delicious!

Best Baileys Brownie Cheesecake recipeWhole Baileys Brownie Cheesecake

Now I like to try everything I can to ensure that the edges of this cheesecake don’t stick to the pan. To do that, I wash the pan after the brownie has been baked and before adding the cheesecake filling. Then I use baking spray to re-grease the sides. Then once the whole cheesecake has been baked and gone through the slow cooling process – before putting it in the fridge – I kind of tilt the pan around a little from side to side to let the cheesecake loosen from the sides of the pan a bit. It really helps!

And just a side note – if you want to bake the brownie ahead of time and then finish the cheesecake later or the next day, you can totally do that. I love breaking up the steps if I can and doing it over a couple days.

Once the brownie and cheesecake layers are baked and cooled, it’s time for the ganache topping! It’s also made with Baileys because duh! More Baileys! And then the whipped cream – more Baileys! This cheesecake is full of Baileys flavor and plenty of chocolate for one of my very favorite combinations. It’s smooth, creamy, delicious and will surely be a new hit for you just as it was for us!

slice of Baileys Brownie CheesecakeFavorite Baileys Brownie Cheesecake recipe

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Baileys Brownie Cheesecake slice on plate
Recipe

Baileys Brownie Cheesecake

  • Author: Life Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Baileys Brownie Cheesecake is made with a dense, chewy chocolate brownie on the bottom topped with creamy Baileys cheesecake and finished off with Baileys chocolate ganache and whipped cream!


Scale

Ingredients

BROWNIE BOTTOM

  • 10 tbsp (140g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup (98g) all purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

CHEESECAKE FILLING

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1/2 cup (120ml) Baileys Irish Cream
  • 1/2 tsp vanilla extract
  • 3 large eggs, room temperature

CHOCOLATE GANACHE

  • 8 oz (227g) semi sweet chocolate chips
  • 5 tbsp (75ml) Baileys Irish Cream
  • 5 tbsp (75ml) heavy whipping cream

WHIPPED CREAM

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 2 tbsp (30ml) Baileys
  • 6 tbsp (43g) powdered sugar

Instructions

TO MAKE THE BROWNIE:

1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and mix until well combined.
4. In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
5. Add the dry ingredients to the egg mixture and mix until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.

TO MAKE THE CHEESECAKE FILLING:

8. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
9. Add the sour cream and mix on low speed until well combined.
10. Add Baileys and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
11. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
12. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
13. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking. I also like to use a slow cooker liner.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
14. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
15. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
16. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
17. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.

TO FINISH OFF THE CHEESECAKE:

18. To make the ganache, place the chocolate chips in a small heat proof bowl.
19. Combine the heavy whipping cream and Baileys in a glass measuring cup heat just until it begins to boil.
20. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
21. Pour the chocolate ganache onto the top of the cheesecake and spread evenly.
22. To make the whipped cream, add the heavy whipping cream, Baileys and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
24. Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 844.
25. Sprinkle the top of the cheesecake with cocoa powder and/or sprinkles, if desired.
26. Refrigerate until ready to serve. Cheesecake is best for 3-5 days.

Keywords: baileys dessert recipe, cheesecake recipe, how to make a cheesecake

Enjoy!

 

Baileys Brownie Cheesecake - a dense chocolate brownie, creamy Baileys cheesecake and chocolate ganache!

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58 Comments
  1. Henrietta Dixon

    Hi Lindsay, this cheesecake looked so amazing that I just had to try making it.  Well to my surprise it turned out very nice. I did do something different I added chocolate chunks to the brownie layer so that when you eat it there’s that little nugget of chocolate coming through, now the chunks did not get melty like I hoped that they would but the cheesecake still taste delicious and you can’t beat that Bailey’s flavor all through it. Thanks for sharing the recipe. The babies are adorable, as a grandma I could not help but love them so much.

  2. Josephine Mullane

    Can I substitute mascarpone for cream cheese 1:1? I know it is three times more expensive but the end product is definitely worth it. Thank you.

  3. Shannon

    What did you sprinkle on the top of this cheesecake?? Your cheesecakes are great!! My favorite is the peach one!!

    1. Paula Girdon

      Hi Lindsay,

      How are you? I love your page and all your recipes. Thank you for publishing. Do I need to let thw brownie cool (at anytime) before putting in the cheesecake batter?

  4. sandra bayly-smith

    hi Lindsay, I was wondering if you thought the strawberry baileys would be good in this cheesecake? I have a bottle and not sure what to make with it.
    thanks

    1. Lindsay

      I haven’t actually tried any of the Baileys flavors. I’ve considered it many times! So I’m not really sure how much the strawberry flavor comes through and whether it’d make much difference. You could totally try it and maybe serve it with strawberries.

  5. Suzanne Griffin

    Hi Lindsay,
    Hope your little men are doing well! I love to look at your pictures, everything is so beautiful! I know this recipe is not a cake but is there a secret to frosting a cake so you don’t get crumbs in the frosting? I made a cake this past weekend and frosted it in the pan, but still had crumbs! Good thing that doesn’t affect the taste – ha! Thanks!

    1. Lindsay

      Hi Suzanne! They are doing well – just turned 4 months! Lots of smiles from them these days.

      I have a tutorial for frosting layer cakes, in which you’d use a crumb coat to help with that. But it sounds like you might be talking about something more like a 9×13? My suggestion would probably be to drop spoonfuls of frosting over the top of the cake, then smooth that out. You won’t have to spread the frosting as far and it won’t pick up as many crumbs. Also, I really love using my 9 inch spatula for spreading. I really think it gives more control. I hope that helps!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12