INGREDIENTS

● 32 ounces cream cheese, room temperature

● 1 cup granulated sugar

● 4 large eggs; room temperature

● 1/3 cup Baileys Irish Cream

INSTRUCTIONS

● Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil.
This step prevents leaks when using a water bath. I also take the extra step by
placing the foil wrapped spring form pan inside an oven bag while baking, but this
is optional.
● Mix together the crust ingredients and press into the bottom of your pan.
● Bake in preheated oven for 8 minutes and cool completely on a wire rack.
● Begin to boil a pot or kettle of water for the water bath.
● In the bowl of your stand mixer fitted with your paddle attachment, beat the
cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at
a time, fully incorporating each before adding the next. Make sure to scrape
down the bowl in between each egg. Add Baileys Irish Cream and mix until
smooth.
● Pour batter into prepared crust. Place pan into a larger pan and pour boiling
water into the larger pan until halfway up the side of the cheesecake pan.
● Bake 55-60 minutes, the edges will appear to be set, but the center will still have
some jiggle to it. At this point, turn off the oven, but leave the door cracked and
allow the cheesecake to rest in the cooling oven for one hour.
● After one hour has passed, carefully remove the cheesecake from the water bath
and place on a cooling rack to cool completely. Once the cake is completely
cooled, place it into the refrigerator for at least 8 hours.
● Before serving, prepare the ganache.

CHEESECAKE CRUST
 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham
crackers)
5 tbsp (65g) sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted

INSTRUCTIONS
1. Add the graham cracker crumbs, sugar, and salt to a large bowl and whisk to
combine.

2. Add the melted butter and stir until well combined.

3. Pour the mixture into the pie pan or cheesecake springform pan and spread the
crumbs around so that they are evenly dispersed.

4. Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a
measuring cup or glass with sharp corners and straight edges to help and use your
fingers for the sides of the pie pan.

5. For a baked crust, bake at 325 degrees for 8-10 minutes. For a no bake crust,
refrigerate until ready to add the filling, then keep refrigerated for 2-3 hours before
serving. Keep refrigerated until ready to serve.