Alice in the Kitchen

Bailey’s Irish Cream Cheesecake

I made a Bailey’s Irish Cream Chocolate Chip Cheesecake for my birthday.  It was pretty good but a bit rich and definitely not the best cheesecake I’ve ever made.  But it was pretty!

Crust

* 1/2 cup toasted pecans, cooled and crushed (I left this out because Matt doesn’t like nuts)
* 2 cups chocolate Oreo cookie crumbs (I didn’t use oreos – used all chocolate wafers instead and added more since I left the nuts out)
* 1/4 cup sugar
* 6 tablespoons melted butter

Filling

* 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

Coffee Cream Topping

* 1 cup chilled whipping cream
* 2 tablespoons butter (I omitted this – it seemed weird.  I put sugar instead.)
* 1 teaspoon instant coffee powder
* chocolate curls or Skor English toffee bit, for decoration on top

1. Crust:.
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.
5. Filling:.
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. Decorate!