Gluten Free Oreo Baileys Cheesecake

Creamy, chocolatey, and a hint of Irish cream liqueur throughout, this Gluten Free Oreo Baileys Cheesecake is the ultimate decadent, rich dessert.

Prep Time 30

Cook Time 1 10

Chilling Time 2 30

Course Dessert

Cuisine American

Servings 8

Preheat your oven to 350°. Wrap the outside of a springform pan with aluminum foil. This prevents any water from seeping into the cheesecake or butter leaking out from the crust.
In a food processor, pulse the Oreos until they are finely ground and resemble graham cracker crumbs. Add the melted butter and pulse to combine. Pour into your springform pan and press into the bottom of the pan and slightly up the sides (maybe ¼-½ an inch). Bake crust for 10 minutes and set aside.

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar until light, fluffy and well combined, about 2 minutes.
Add eggs one at time, beating well after each addition and scraping down the bowl with a spatula.
Add vanilla and shot of Baileys and mix until just combined.
Break up Oreos into large chunks and mix into cheesecake batter with a rubber spatula. Alternately, you can put the Oreos in a ziptop bag and break them up with a rolling pin, but i prefer to just use my hands to break them up.
Pour the batter into the pre-baked crust and place into a large roasting pan or large, shallow pan. Fill the roasting pan with about 3 cups of very hot (almost boiling) water. The wate should come about half way up the side of the springform pan.
Bake cheesecake for 60-70 minutes, or until a sharp knife inserted into the center comes out clean. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours prior to serving. Decorate with whipped cream and additioanl Oreos if desired.
Wrap any remaining cheesecake in plastic wrap and store in the refrigerator. Cheesecake will keep for about 5 days.

If you don’t have a roasting pan, any large, shallow pot/pan will do. As long as you can fit the springform pan in the pan with the water bath, you’ll be fine. You want the hit of the water bath pan about the same height as the springform pan.
DO NOT, I repeat DO NOT use cold water for your water bath. This brings down the temperature of your already room temp ingredients and will increase your baking time by a lot. Use very hot water for the water bath as this will ensure you get the steam build-up almost immediately when baking the cheesecake. Sorry for yelling, but this is important!