This Baileys Brownie Cheesecake combines a thick fudgy brownie base, a luxuriously creamy Baileys cheesecake filling and a glossy Guinness chocolate ganache topping. The contrast of textures and the boozy chocolate notes make it utterly irresistible.

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If you enjoyed the Coffee Brownie Cheesecake, this version layers brownie with a Baileys-infused cheesecake for a new flavour twist. With St. Patrick’s Day approaching, Baileys Irish Cream felt like the perfect match.

Baileys Brownie Cheesecake

Chocolate and Baileys are a classic pairing, and here they shine alongside two beloved desserts: brownies and cheesecake. The dense, fudgy brownie base supports a silky Baileys cheesecake, while a Guinness-spiked ganache and Baileys whipped cream finish the cake with a boozy, elegant touch.

Four Components

1. Brownie Base: a chocolate brownie replaces a typical crumb crust for more richness.
2. Baileys Cheesecake: a creamy cheesecake flavored with 1/2 cup Baileys for a pronounced yet balanced taste.
3. Guinness Ganache: chocolate ganache made with part beer for a unique depth that complements the Baileys.
4. Baileys Whipped Cream: light, fluffy whipped cream flavored with Baileys to top the cake.

Brownie Base

The brownie layer is made with melted butter and cocoa powder rather than melted chocolate. For deeper chocolate flavor, replace half the unsweetened cocoa with Dutch-process cocoa. A touch of instant coffee dissolved with vanilla intensifies the chocolate without adding a coffee taste.

Baileys Cheesecake Filling

The filling is smooth, rich and full of Baileys flavor while remaining stable and silky. Key points:

1. Cream cheese: use three 8-ounce bricks of full-fat cream cheese for proper texture.
2. Sugar: 1 cup granulated sugar balances tanginess.
3. Cornstarch: 1 tablespoon helps reduce cracking; you can use 3 tablespoons flour instead if needed.
4. Sour cream: adds extra creaminess.
5. Baileys Irish Cream: 1/2 cup gives a bright, boozy flavor without making the batter too runny.
6. Eggs: 3 whole eggs plus 1 yolk provide structure and custardy richness.

Guinness Ganache

Replacing part of the cream with Guinness produces a ganache with subtle malty notes that pair beautifully with Baileys and chocolate. To make it, warm the chocolate with heavy cream and Guinness until steaming, then stir until smooth. Let the ganache cool slightly before pouring over the chilled cheesecake.

Finish the cake by piping Baileys whipped cream around the edge and topping with chocolate curls. I shave a chocolate bar with a vegetable peeler to create the curls. Mint leaves are optional and were used only for styling.

Together, the fudgy brownie, creamy Baileys cheesecake, Guinness ganache and Baileys whipped cream create a layered dessert with bold, balanced flavors—perfect for sharing, if you’re willing.

Did you make this Baileys Brownie Cheesecake? Share how it turned out in the comments and leave a rating if you enjoyed it.

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Let’s get baking!

Baileys Brownie Cheesecake

Yield:
12-14 servings

Prep Time:
30 minutes

Cook Time:
1 hour 40 minutes

Additional Time:
9 hours

Total Time:
11 hours 10 minutes

This Baileys Brownie Cheesecake features a thick brownie base, a super creamy Baileys cheesecake filling and a Guinness chocolate ganache topping—the perfect combination of flavors and textures.

Ingredients

Brownie Base:

• ¾ cup unsalted butter, cubed
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 large egg yolk
• 1½ teaspoon pure vanilla extract
• 1 teaspoon instant coffee
• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt

Baileys Cheesecake:

• 3 (8 ounce) packages (24 oz) cream cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• ¾ cup sour cream, room temperature
• ½ cup Baileys Irish Cream
• 3 large eggs, room temperature
• 1 large egg yolk

Guinness Chocolate Ganache:

• 8 oz. semisweet chocolate chips
• ¼ cup Guinness beer (or beer of your choice)
• ¼ cup heavy cream

Baileys Whipped Cream:

• ¾ cup heavy cream, chilled
• 2 tablespoon Baileys
• ⅔ cup powdered sugar

Topping:

• Chocolate curls

Instructions

For the Brownie Base:

1. Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and spray the sides; set aside.
2. Melt cubed butter over simmering water, stirring until smooth.
3. Remove from heat and whisk in both sugars until dissolved and smooth.
4. Add eggs, egg yolk and vanilla, whisking until combined. Sift in flour, cocoa and salt, then fold until blended.
5. Pour batter into prepared pan and bake 20–25 minutes, until a toothpick shows a few moist crumbs. Cool completely in the pan. Reduce oven temperature to 300°F.

For the Baileys Cheesecake:

1. Wrap the outside of the springform pan in a large piece of foil to protect it from water during the water bath, or place the pan inside a slightly larger pot.
2. Beat cream cheese on low speed until smooth, about 2–3 minutes.
3. Add sugar and cornstarch and beat until combined.
4. Mix in vanilla, sour cream and Baileys until smooth.
5. Scrape the bowl and add eggs one at a time, beating slowly until just combined; do not overmix.
6. Pour the cheesecake batter onto the cooled brownie base and place the springform pan into a larger pan for the water bath.
7. Bring 6 cups of water to a boil and carefully pour into the larger pan so the water comes a few inches up the sides of the springform (do not exceed the foil).
8. Bake at 300°F for about 1 hour 15 minutes, until the edges are set and the center still jiggles slightly.
9. Turn off the oven and let the cheesecake cool in the oven for 30 minutes, then crack the door and cool another 30 minutes to help prevent cracking.
10. Remove from the water bath and foil, run a knife around the edge, and cool completely on a rack. Refrigerate until firm, about 8 hours or overnight.

For the Guinness Ganache:

1. Combine chocolate chips, heavy cream and Guinness in a heatproof bowl. Heat in 30-second intervals until steaming, about 1 minute total.
2. Stir slowly until a smooth ganache forms. Cool for about 5 minutes.
3. Remove cheesecake from the refrigerator, loosen the springform ring and pour the ganache over the top. Spread evenly and chill 10–15 minutes to set.

For the Baileys Whipped Cream:

1. In a chilled bowl, whip the chilled cream with Baileys and powdered sugar until stiff peaks form, about 3–4 minutes.
2. Pipe the whipped cream around the cheesecake, garnish with chocolate curls and serve.

Notes

1. Chocolate curls: shave a chocolate bar with a vegetable peeler to create curls.
2. Storage: Store the cheesecake refrigerated for up to 5 days.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 611
Total Fat: 32g
Cholesterol: 203mg
Sodium: 125mg
Carbohydrates: 70g
Protein: 8g

BON APPÉTIT!

Love, Dedra

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