Baileys Irish Cream White Chocolate Cheesecake Recipes

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BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE



Bailey's Irish Cream Chocolate Cheesecake image

Bailey's Irish Cream Cheesecake with a thick Oreo cookie crust and topped with chocolate ganache and chocolate curls.

Provided by Laura

Categories     Baking     Desserts

Time 9h20m

Number Of Ingredients 13

1 1/2 cups crushed Oreos cookies (about 8 ounces)
3 tablespoons unsalted butter (melted, plus 1 additional tablespoon, melted, for greasing the pan)
3 8 ounce packages cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1/8 teaspoon salt
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 large eggs (room temperature)
1/2 cup sour cream (room temperature)
1/2 cup Bailey's Irish Cream
1/2 cup heavy cream
4 ounces dark chocolate
Shaved chocolate for serving (optional)

Steps:

  • Preheat oven to 350 degrees F. Brush the sides and bottom of a 9-inch springform pan with ½ tablespoon of melted butter.
  • In the bowl of a food processor fitted with the metal blade, process Oreos into fine crumbs. With the machine running, drizzle melted butter and process until combined and butter is evenly divided. Press into the bottom of a 9 inch spring-form pan. Bake in preheated oven for 10 minutes; set aside to cool on wire rack. Increase oven temperature to 450 degrees.
  • Bring about 4 quarts water to simmer in stockpot (for the water bath).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed to break up and soften, about 1 minute. Scrape beater and bottom and sides of bowl with spatula. Add salt and sugar and beat at medium-low speed until combined, about 1 minute; scrape bowl. Add cocoa powder and flour and beat at medium speed until combined, about 45 seconds; scrape down bowl.
  • Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add sour cream and Bailey's and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
  • Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 hour. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.
  • Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
  • To make the ganache, place the chocolate chips and heavy cream in a 2 cup glass measuring cup. Microwave on HIGH, stirring every 30 seconds, until smooth. Let cool to room temperature. Pour over the top of the cheesecake and sprinkle with chocolate shavings if desired. Refrigerate until set. Let stand at room temperature for 20 minutes before serving.

Nutrition Facts : ServingSize 12 g

BAILEYS IRISH CHEESECAKE



Baileys Irish Cheesecake image

Gone are the days of New York Cheesecake, it's Irish Cheesecake's time to shine! Yummy!

Yield 8

Number Of Ingredients 0

Steps:

  • STEP ONE Trim the top off the sponge and put it into a clean 20cm cake tin. STEP TWO Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon. STEP THREE Whip the cream, dollop on top of the cake, and then spread it around. STEP FOUR Drizzle over the caramel sauce, then decorate with pretzels and popcorn (remember, there's no such thing as 'too much'). STEP FIVE Grab your spoons and everybody dig in!

IRISH CREAM CHOCOLATE CHEESECAKE



Irish Cream Chocolate Cheesecake image

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

Provided by Elaine

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 9h20m

Yield 12

Number Of Ingredients 11

1 ½ cups chocolate cookie crumbs
⅓ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
¼ cup butter
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
½ cup sour cream
¼ cup Irish cream liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  • In a large bowl, combine cream cheese, white sugar, 1/4 cup 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 sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  • With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g

IRISH CREAM WHITE CHOCOLATE CHEESECAKE



Irish Cream White Chocolate Cheesecake image

Make and share this Irish Cream White Chocolate Cheesecake recipe from Food.com.

Provided by OceanIvy

Categories     Cheesecake

Time 1h5m

Yield 1 cheesecake

Number Of Ingredients 14

10 graham crackers, broken up
1 1/4 cups pecans
1/4 cup sugar
6 tablespoons unsalted butter, melted
1 1/2 lbs cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
3 ounces imported white chocolate
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate, grated
24 pecan halves

Steps:

  • Break the white chocolate into pieces.
  • Preheat oven to 325°.
  • Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
  • Finely grind the graham crackers, pecans and sugar together in processor.
  • Add the butter and blend, using on/off turns.
  • Press mixture on bottom and 2 inches up sides of the pan.
  • Chill for 20 minutes.
  • Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
  • Beat until smooth.
  • In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
  • Beat mixture into the cream cheese mixture.
  • Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
  • Pour filling into crust.
  • Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
  • Let cake cool on rack.
  • Make topping: Mix sour cream and powdered sugar in small bowl.
  • Spread topping onto cake when cooled; sprinkle chocolate over.
  • Place pecans around edges of cake.
  • Refrigerate until chilled, overnight or 6 hours.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE



Baileys Irish Cream Chocolate Cheesecake image

Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal especially on St Patrick's Day. Adapted from Allrecipes.

Provided by English_Rose

Categories     Cheesecake

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

6 ounces chocolate cookie crumbs
2 ounces confectioners' sugar
5 tablespoons cocoa powder
2 ounces butter, melted
1 lb cream cheese, softened
9 ounces superfine sugar
4 tablespoons cocoa powder
3 tablespoons all-purpose flour
3 eggs
4 1/4 ounces sour cream or 4 1/4 ounces mascarpone cheese
4 tablespoons irish cream, such as Baileys

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.

Nutrition Facts : Calories 393.3, Fat 25.1, SaturatedFat 14.8, Cholesterol 119.3, Sodium 211.9, Carbohydrate 39.5, Fiber 1.4, Sugar 26.1, Protein 6.6

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE



Baileys Irish Cream Chocolate Chip Cheesecake image

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!

Provided by Leslie

Categories     Cheesecake

Time 1h49m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14

1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Baileys Original Irish Cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bit, for decoration on top

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



Baileys® Chocolate Chip Cheesecake image

I received this Baileys® cheesecake recipe over 20 years ago from a local caterer. I have made it several times over the years and everyone who tasted it enjoyed it. Remember this is not for the diet conscious!

Provided by TACZYZ

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 2h45m

Yield 12

Number Of Ingredients 12

2 cups graham cracker crumbs
6 tablespoons melted butter
¼ cup white sugar
2 ¼ pounds cream cheese, softened
1 ⅔ cups white sugar
5 large eggs, at room temperature
1 cup Irish cream liqueur (such as Baileys®)
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup chilled whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee granules

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.

Nutrition Facts : Calories 782.4 calories, Carbohydrate 66.1 g, Cholesterol 213.6 mg, Fat 50.5 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 30.3 g, Sodium 417.3 mg, Sugar 55 g

CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE



Chocolate Glazed Bailey's Irish Cream Cheesecake image

This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe.

Provided by miss gracie

Categories     Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 whole graham crackers
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
7 tablespoons sugar
1 tablespoon all-purpose flour
2 large eggs
6 tablespoons sour cream
6 tablespoons baileys irish cream
1 teaspoon vanilla
1/2 cup whipping cream
9 ounces semisweet chocolate, chopped
chocolate curls (optional)

Steps:

  • For crust: Preheat oven to 350 degrees.
  • Finely grind graham crackers in a food processor.
  • Add butter and blend until combined.
  • Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
  • Bake crust until golden brown, about 8 minutes.
  • Remove pan from oven, and maintain oven temperature.
  • For filling: Beat cream cheese and sugar in a large bowl until smooth.
  • Beat in flour.
  • Add eggs one at a time, beating just until combined.
  • Mix in remaining ingredients.
  • Pour filling into crust (cake will not fill pan).
  • Bake 10 minutes.
  • Reduce oven temperature to 250 degrees.
  • Continue baking cheesecake until set, about 40 minutes longer.
  • Cool cake in pan on a rack for 10 minutes.
  • Run a sharp knife around pan sides to loosen cake.
  • Cool.
  • Chill overnight.
  • For glaze: Bring cream to simmer in a heavy medium sized saucepan.
  • Reduce heat to low.
  • Add chopped chocolate (I use chocolate chips!) and stir until smooth.
  • Cool glaze to lukewarm.
  • Release pan sides from cheesecake.
  • Place cheesecake on rack set over a baking sheet.
  • Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
  • Refrigerate until glaze sets, about 30 minutes.
  • Transfer cheesecake to platter.
  • Garnish with chocolate curls, if desired.

Nutrition Facts : Calories 684.3, Fat 61.5, SaturatedFat 35.6, Cholesterol 180.5, Sodium 412.8, Carbohydrate 33.8, Fiber 5.7, Sugar 17.8, Protein 12.2

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