Baileys Irish Cream Cheesecake Bars
These Baileys Irish Cream Cheesecake Bars are rich, creamy, and irresistible with a crunchy Oreo crust and luscious chocolate ganache topping.
Equipment
- 9x13 inch baking pan
- Food Processor
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Whisk
Ingredients
For the Crust
- 36 cookies Oreo Cookies
- 6 tablespoons Unsalted Butter melted
For the Cheesecake Filling
- 24 ounces Cream Cheese brick-style, room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Espresso Powder
- 3 Eggs
- 2 Egg Yolks
- 1/2 cup Baileys Irish Cream
- 2 tablespoons All-Purpose Flour
For the Ganache Topping
- 6 ounces Semi-Sweet Chocolate finely chopped
- 1/2 cup Heavy Cream
- 3 tablespoons Baileys Irish Cream additional, for ganache
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C). In a food processor, crush the Oreo cookies until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and pour in the melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased 9x13-inch baking pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Make the Cheesecake Filling
- In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Use an electric mixer on medium speed until smooth and creamy. Next, add the sour cream, vanilla extract, and espresso powder, mixing until completely incorporated.
- With the mixer on low speed, add the eggs and egg yolks one at a time, mixing just until combined. Finally, pour in the Baileys Irish Cream and all-purpose flour. Mix until just combined, taking care not to overmix.
Bake the Cheesecake Bars
- Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.
Prepare the Ganache
- While the cheesecake cools, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for about 2 minutes, then whisk until smooth. Stir in the additional 3 tablespoons of Baileys Irish Cream.
Assemble and Chill
- Once the cheesecake has cooled to room temperature, pour the ganache over the top, spreading it evenly. Refrigerate for at least 4 hours, or overnight for best results, before slicing into bars.
Notes
- Use room temperature ingredients for the smoothest, creamiest cheesecake filling.
- Don’t skip the espresso powder; it enhances the chocolate flavor without making it taste like coffee.
- For clean, neat slices, use a sharp knife and wipe it between cuts.
- Make these bars a day ahead for best flavor and ease of serving.
- Freeze leftover bars wrapped tightly for up to 2 months; thaw in the refrigerator before serving.