2 hrs 40 mins
2 hrs 30 mins
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!
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- 1To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
- 2Place the vanilla wafer crumbs in a small mixing bowl.
- 3Melt the butter in a small saucepan and mix with the crushed wafers.
- 4Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
- 5Dissolve the gelatin in just enough cold water to soften it and reserve.
- 6In a large mixing bowl, beat together the cream cheese and sugar until well combined.
- 7In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Baileys Irish Cream.
- 8Gently fold the Baileys and cream mixture into the creamed cheese and sugar.
- 9Add gelatin and continue to gently fold to combine all ingredients.
- 10Pour the cheese mixture on top of the wafer crust.
- 11Refrigerate and allow to set for 1 to 2-hours.
- 12Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
- 13Serve cold and refrigerate any cheesecake that remains.
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Nutritional Facts for Baileys Irish Cream Cheesecake
Serving Size: 1 (156 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 618.3
- Calories from Fat 503
- Total Fat 55.9 g
- Saturated Fat 34.5 g
- Cholesterol 178.2 mg
- Sodium 332.1 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 0.0 g
- Sugars 21.2 g
- Protein 7.1 g
The following items or measurements are not included: