Baileys Chocolate Chip Cheesecake Recipes

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
• Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
• Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
• Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
• Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.

BAILEY'S CHOCOLATE CHIP CHEESECAKE

Steps:

• For crust: Preheat oven to 325°F; coat a 9-inch spring form pan with cooking spray.
• Combine crumbs and sugar in bowl. Stir in butter. Press mixture into bottom and 1 inch up the sides of the springform pan.
• Bake until light brown, approx 7 minutes.
• Filling: Beat cream cheese until smooth with electric mixer.
• Gradually add sugar, then eggs one at a time.
• Add Bailey's and vanilla. make sure well mixed.
• Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle the rest of the chocolate chips on the top.
• Bake approx 1 hour & 20 minutes or until cake is puffed and springy in the centre and golden brown.
• Cool in fridge.
• For Cream: Beat cream, sugar and coffee powder until peaks form. spread over cooled cake.
• Garnish with chocolate curls. (I grated chocolate bar with cheese grater, not the most fancy but it worked well enough).

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• Beat cream cheese with electric mixer until smooth.
• Beat sugar in gradually, and then add eggs one at a time.
• Blend in Bailey's and vanilla.
• Sprinkle half of chocolate chips over crust.
• Spoon in filling.
• Sprinkle with remaining chocolate chips.
• 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.
• Cool cake completely.
• Coffee Cream Topping:.
• Beat all ingredients and spread over cooled cake.
• Top with chocolate curls or Skor bits.
• *NOTE: Be sure to make and refrigerate at least one day before serving.

BAILEYS CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust For crust: Preheat oven to 325°F. Coat 10 inch diameter springform pan with Pam. Combine crumbs, sugar and butter. Press mixture into bottom of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325°F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with re¬maining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 min¬utes. Cool cake completely. For cream: Beat cream, sugar and espresso powder until peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls. Cut into thin slices to serve.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
• Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
• In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
• Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
• With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.

BAILEY'S CHOCOLATE CHIP CHEESECAKE RECIPE

Steps:

• crust: Preheat oven to 325 degrees. Coat 9-inch-diameter spring form pan with non-stick vegetable oil spray or line with parchment paper take spring form pan apart put parchment paper on top of disk and put pan back together and then use butter to grease the pan and the parchment paper. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees.
• filling: Using electric mixer beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely for at least 8 - 24 hours.
• For cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
• Garnish cheesecake with chocolate curls I use a potatoe peeler to scrap the soften then cooled chocloate that has been spread out on a flat cold surface. Cut cheesecake into thin slices to serve.

BAILEY'S CHOCOLATE CHIP CHEESECAKE

Steps:

• CRUST: Preheat oven to 325 degrees F. Coat 9-inch springform pan with vegetable oil spray.
• Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees F.
• FILLING: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar.
• Beat in eggs 1 at a time. Blend in Baileys and vanilla.
• Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips.
• Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes. Cool cake completely.
• COFFEE CREAM: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
• Garnish with chocolate curls or shavings. Cut into slices to serve.