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Decadent Baileys Irish Cream Cheesecake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Baileys Irish Cream Cheesecake

A luscious and creamy cheesecake with the rich flavors of Baileys Irish Cream, made convenient in a pressure cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 400 kcal

Equipment

  • 1 Pressure cooker
  • 1 9-inch springform pan
  • 1 Food processor

Ingredients
  

Main ingredients

  • 24 Oreo Cookies whole cookies with filling
  • 6 tablespoons Butter melted
  • 3 8 oz packages of cream cheese softened
  • 1 ⅓ cups Sugar
  • 3 Eggs room temperature
  • 1 teaspoon Vanilla extract
  • ½ cup Baileys Irish Cream
  • 4 ounces Dark or semi-sweet chocolate chopped
  • ½ cup Heavy cream
  • 1 tablespoon Honey or maple syrup optional, for extra sweetness

Instructions
 

Instructions

  • Preheat your oven to 325°F and prepare the crust.
  • Crush Oreo cookies into fine crumbs using a food processor.
  • Mix the crumbs with melted butter and press into a 9-inch springform pan.
  • Beat the cream cheese until smooth and gradually add sugar.
  • Add eggs one by one, mixing well after each addition.
  • Stir in vanilla extract and Baileys Irish Cream.
  • Melt chocolate and heavy cream together on low heat.
  • Pour melted chocolate mixture into the cream cheese mix and blend well.
  • Spread batter over Oreo crust in the springform pan.
  • Place the pan in the pressure cooker on a trivet with a cup of water underneath.
  • Seal the lid and set timer for 30 minutes once pressure builds.
  • Release pressure naturally for an hour.
  • Cool in refrigerator for at least 4 hours or overnight.

Notes

For best results and to avoid cracks in the cheesecake, always allow for natural pressure release and ensure the cheesecake is completely chilled before serving.