Scott Family Baileys Irish Cream Cheesecake

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Several years ago, just after I had gotten married, I faced my first holiday dinner with the new family. I was told to bring a dessert, among several other items. I decided I wanted to make a cake and happened onto a recipe for Baileys Cheesecake. My husband is a huge fan of Baileys so I had plenty on hand. I made it and it was a huge hit. Since then, I make it every major holiday. I got an earfull one Thanksgiving because I had missed it. LOL. I had a baby the day before and never got it made. That recipe has since been modified and changed to suit my family's preferances.

Ingredients Nutrition

Directions

  1. This recipe will make two 9 inch pies or one deep dish 9 inch pie.
  2. Preheat the oven to 350 F/ 176°C.
  3. To make the filling, beat the cream cheese and sugar in a large bowl until smooth.
  4. Whisk the eggs, Baileys, and vanilla until just blended.
  5. Beat the egg mixture into cream cheese mixture.
  6. Grate the chocolate finely or melt before adding to the cheese mixture.
  7. Divide the filling between the crust-lined pans.
  8. Bake until the edges of the filling are puffed and dry-looking and the center is just set, about 50-60 minutes but it does depend on your oven so keep an eye on it.
  9. To make the topping, mix the sour cream, powdered sugar, vanilla and Baileys in a small bowl.
  10. The mixture should be easily spreadable, not soupy but it shouldn't be too stiff either.
  11. If it's too runny, just add more powdered sugar to get the proper consistancy.
  12. Divide it between the cakes and spread evenly.
  13. Refrigerate until well chilled, about 6 hours.
  14. This may be prepared one day ahead and be sure to keep it well covered.
  15. Garnish however you wish.
  16. My favorite is to drizzle chocolate sauce over it.
  17. Keep it refrigerated and serve cold.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a