Baileys Irish Creamer Cheesecake Pie

St. Patrick’s Day in a non-alcoholic bite! Baileys Irish Cream Creamer Cheesecake Pie uses Baileys Irish Cream Coffee Creamer to infuse cheesecake and ganache, all on top of a chocolate cookie crust. A delicious, minty pie that everyone can enjoy!

I am a firm believer that every girl needs several pairs of shoes. Purses too. Heck, even wallets. Oh, and scarves! My closet is a hoarder’s example of this belief.

It shouldn’t be any surprise then, I also firmly believe that, even if you’re not Crazy for Crust, you need more than one pie plate. And cake stand. I, myself, have 4 pie plates, and it’s not enough! Thanksgiving and Pi Day give my pie plates a run for their money.

{Pardon my white knuckling. I reallllllly didn’t want to drop it.}

How cute is this pie plate? You can get anything etched on the bottom. Your name. Your blog name. Your logo. Heck – wouldn’t that be SO cool if someone proposed on a pie plate? “Come on honey, let’s just eat one more slice!”

I was really scared to bake on my pie plate but Lisa assured me it was okay. I made this pie for a potluck on Thursday – so I didn’t get to eat much of it. But I did cut into it and peeking out underneath the crust is the logo, intact.

Let’s talk about this pie, mmmkay? Oh. MY GOD.

I wanted to do a Baileys pie because Baileys is my absolute favorite flavor. I’ll never forget finishing up fancy dinners with Baileys on the rocks. It always makes me feel so grown up.

But now that I have a kid, and I have lots of friends that don’t drink, I wanted to make something that everyone can have. When I saw that they sold Baileys Irish Cream Coffee Creamer I was so excited. And it tastes like the real thing – but I can drink it at breakfast.

It sat in my fridge for a few weeks while I dreamed up a recipe. I saw a cheesecake, but it was incomplete. Until I saw Ashton’s Bailey’s Irish Creamer ganache glaze on some donuts last week. It was my “lightbulb moment”. Irish cream ganache. Brilliant!

This cheesecake has a chocolate cookie crust. I actually used half Oreos and half Thin Mints because you all know how it is – you go to the cabinet to make something and what you want to use is half gone. But it was okay – this crust rocked it. Minty and chocolatey and perfect. But you can use any chocolate cookie combo you like – Oreos, Thin Mints, or a combo. I’ve written that in the recipe, so use what you like (or what you have on hand).

The cheesecake is a simple recipe. I like to add sour cream to my cheesecakes to make them creamier. And I added some of the Baileys Irish Creamer to the cheesecake mixture, to give it a little Irish Cream flavor. This pie plate is 9″ and it barely fit all the cheesecake mixture. Luckily it doesn’t grow much! I’d say to use a little less than all, in a 9″ pie plate. Otherwise, if you’re using a 9.5″ or bigger, use it all. It’ll be prettier.

Really though, the cheesecake is an afterthought to the ganache. OH MY GOD the ganache.

Thanks to Ashton, I made the perfect ganache…but I did measure for you. Not measuring gives me a twitch. You simpley melt chocolate chips and Baileys Irish Creamer together. Chill it and it totally firms up to a good pouring consistency. Again, I made too much – I’ve noted it in the recipe – but I’m sure you can find something to do with the leftover. {Hello, spoon, my name is Dorothy.}

The ganache ROCKS it. It’s minty and wonderful. I tasted a slice, since I’d never made this recipe before. I’m taking the rest of the pie to a potluck so I won’t get to eat any more. But I almost changed my mind – seriously. I wanted to say “screw the potluck” and eat the entire thing.

Seriously, it’s amazing. Trust me.

So, a girl needs lots of shoes, handbags, and pie plates. That would mean she needs lots of actual pie, right?

Bailey’s Irish Creamer Cheesecake Pie

5 from 2 votes

A cheesecake pie made with Bailey's non-alcoholic creamer!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Crust:

• ▢ 2 1/2 cups chocolate cookie crumbs from Oreos, Thin Mints, or other chocolate cookies
• ▢ 5 tablespoons butter melted

For the Cheesecake

• ▢ 2 - 8 ounce packages cream cheese room temperature (I used low-fat)
• ▢ 2 eggs room temperature
• ▢ 1/2 cup sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/3 cup sour cream room temperature (I used low-fat)
• ▢ 2/3 cup Bailey’s Irish Cream Coffee Creamer room temperature
• ▢ 1 teaspoon cornstarch

For the Irish Cream Ganache

• ▢ 1 cup chocolate chips I used milk chocolate, use what you like
• ▢ 1/2 cup Bailey’s Irish Cream Coffee Creamer

Instructions

• Preheat oven to 350 degrees.
• Stir cookie crumbs and melted butter in a medium sized bowl with a fork. Pour into 9” or 9.5” pie plate and press across the bottom and up the sides with your hands. Set aside.
• Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add the eggs, sugar, vanilla, and sour cream and beat until smooth, scraping the sides of the bowl a few times. Add the cornstarch and coffee creamer and mix until smooth. Note: be sure all your ingredients are room temperature to avoid lumps!
• You can use a hand mixer but it is harder to get rid of the lumps.
• Pour carefully into pie plate. If using a 9” pie plate you can fit all but about a 1/2 cup of batter into the plate. It can be filled almost to the top, it won’t grow (much). Bake for 25 minutes, until cheesecake is no longer glossy on top and just starts to brown. It should still wiggle a little in the center. Cool completely before adding the ganache! (The refrigerator can help you chill it faster.)
• While the cheesecake is cooling, place chocolate chips and Bailey’s Irish Creamer in a small bowl. Microwave for about 45 seconds, stirring once halfway through. Stir until the chocolate chips have melted completely.
• Refrigerate until firm enough to pour without being runny about 45 minutes - 1 hour, stirring every 15 minutes.
• Once pie and ganache are both cooled, pour about 1/2-3/4 of the ganache over the top of the cheesecake. You won’t use all the ganache, but that’s okay. Eat it with a spoon.
• Chill overnight before cutting. Store in refrigerator.

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Recipe Nutrition

Serving: 1serving | Calories: 298kcal

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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