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Saturday, June 4, 2016

Bailey's Irish Cream Chocolate Chip Cheesecake

Prep: 30m

This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!


1/2 cup toasted pecans
5 eggs
1 tablespoon vanilla
1 cup bailey's original irish cream
1/4 cup sugar
2 1/4 lbs cream cheese
1 2/3 cups sugar
6 tablespoons melted butter
chocolate curls or Skor English toffee bits
1 cup semi-sweet chocolate chips
2 cups chocolate Oreo cookie crumbs
1 cup chilled whipping cream
1 teaspoon instant coffee powder
2 tablespoons butter



2.Mix all ingredients.

3.Press into a 10" spring form pan and up the sides one inch.

4.Bake at 325 for 7-10 minute.


6.Beat cream cheese with electric mixer until smooth.

7.Beat sugar in gradually, and then add eggs one at a time.

8.Blend in Bailey's and vanilla.

9.Sprinkle half of chocolate chips over crust.

10.Spoon in filling.

11.Sprinkle with remaining chocolate chips.

12.Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.

13.Cool cake completely.

14.Coffee Cream Topping:.

15.Beat all ingredients and spread over cooled cake.

16.Top with chocolate curls or Skor bits.

17.*NOTE: Be sure to make and refrigerate at least one day before serving.

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