A very good cheesecake! It didn't taste that much of Irish Cream, though, even if I increased the amount to 1/2 cup and added some whisky as suggested by another reviewer. However, even if you can't say what "that special taste" is, we both loved it!

This was great I didnt change a thing and everyone loved it!!!

This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of Bailey's irish cream liqueur, and by barely I mean it may have just been in my head that there was a slight taste of it. The cheesecake itself is just a really good cheesecake recipe though. I was really concerned that I would bake it for too long, since there wasn't a time specified in the recipe but it turned out. I ended up baking it for about 70-80 minutes. Since I really wanted there to be a taste of Bailey's somehow involved, I made a Bailey's caramel sauce (that someone else suggested to me). I drizzled this on top, and it was amazing. To make the caramel sauce, take 1 cup of sugar and put it in a pot on the stove with just enough water to cover the sugar. Turn the heat to medium, and wait until it starts to turn a light brown (too long and it will burn) - NO STIRRING! After it turns light brown, take off of the heat and add about 1/2 cup of Bailey's. Stand back and let it bubble down. Return to the heat if the caramel doesn't mix completely in - I needed to return it to the heat and even then I found it kind of difficult to get this sauce smooth (but that might just be my inexperience with making caramel). The reason I gave this recipe 4 out of 5 is because the cheesecake is amazing, but it doesn't taste like Bailey's. Someone also recommended to me that I use whiskey instead of Bailey's to get a Bailey's flavour (since Bailey's irish cream is basically whiskey and cream).

I made this last night as a test-run for the holidays. As is, I gave four stars because it just wasn't Bailey's enough for me. Next time, I will add some to the topping as another reviewer suggested. The texture was great and did have a good flavor...just needs a little more irish cream, I think.

Baked for 1 hr and 20 min and it was still quite jiggly. Put topping on anyway and then back into turned off oven for another hr. Added 1/4 c Bailey's to topping because batter of cheesecake didn't taste Bailey enough to me.

Flavor and appearance a big hit, but I think next time I'll increase the Bailey's and maybe add some sour cream to make it creamier.

Turned out great and many commented that it was very creamy. Would definitely be a keeper.

One of the very best cheesecakes ever. Way to go, v monte!

I made this for a party and it went over very well! I found it to be very light in quality (a definite bonus for cheesecakes, which are usually VERY heavy)- however, it tasted more like a plain cheesecake than an irish cream cheesecake to me. As the recipe does not include a baking time- thought it might be helpful to know that I baked it for approx 60-70 minutes.