Ingredients
Crust
- 3 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 6 tbsp granulated sugar
- 1 tsp salt
Filling
- 32 ounces cream cheese, room temperature, super soft
- 1 1/3 cups granulated sugar
- 1/2 tsp salt
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cup heavy whipping cream
- 1/4 cup Bailey’s Irish Cream
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for baking the crust.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and salt thoroughly.
- Add Butter to Crust: Stir the melted butter into the dry ingredients until the mixture resembles wet sand.
- Press Crust: Firmly press the crust mixture onto the bottom of a buttered 9-inch springform pan to form an even layer.
- Prepare Water Bath Wrap: Wrap the outside of the springform pan tightly with foil, covering the bottom and sides to prevent water from seeping in during baking.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool.
- Lower Oven Temperature: Reduce the oven temperature to 325°F for baking the cheesecake filling.
- Prepare Water Bath: Bring a kettle of water to a boil and set aside for the water bath.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed for about 4 minutes until smooth and fluffy; scrape the bowl sides and bottom well.
- Add Sugar and Salt: Continue mixing while adding sugar and salt for another 3–4 minutes until smooth and creamy.
- Add Vanilla: Mix in the vanilla extract until combined.
- Add Eggs: Add the eggs one at a time, fully mixing after each addition and scraping the bowl to ensure even mixing.
- Mix in Cream and Bailey’s: Reduce mixer speed to low and slowly pour in the heavy cream and Bailey’s Irish Cream, mixing just until combined—avoid overmixing.
- Pour Filling: Pour the cheesecake batter over the cooled crust, smoothing the top evenly.
- Set Up Water Bath: Place the foil-wrapped springform pan into a large roasting pan.
- Add Boiling Water: Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake Cheesecake: Bake at 325°F for 1 hour until the edges are set but the center still has a slight jiggle.
- Oven Rest: Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake rest inside for 1 hour.
- Remove from Oven: Take the cheesecake out of the oven and carefully remove it from the water bath.
- Cool: Let the cheesecake cool completely at room temperature.
- Chill: Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- Use room temperature ingredients, especially eggs and cream cheese, to ensure a smooth batter and prevent curdling.
- Wrapping the springform pan with foil tightly is crucial to prevent water from the bath leaking into the cheesecake.
- Do not overmix the batter after adding the cream and Bailey’s to avoid incorporating too much air, which can cause cracks.
- The water bath helps bake the cheesecake evenly and prevents cracking by adding moisture to the oven environment.
- Allowing the cheesecake to rest in the oven with the door ajar helps prevent a sudden temperature drop to avoid cracking.
- Best served chilled for a firm texture and enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
