Baileys Cheesecake Bars Recipes

BAILEYS IRISH CHEESECAKE

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!

BAILEY'S CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 baking pan with parchment paper.
• In a large bowl, combine graham cracker crumbs, butter and green food coloring. Stir well to combine. Press into the bottom of prepared baking pan.
• Using a standing mixer, beat together cream cheese and sugar.
• Add eggs, one a time and mix well.
• Stir in vanilla extract.
• Mix in 3/4 C of the mint chocolate chips
• Pour cream cheese mixture on top of crust.
• Sprinkle remaining chocolate chips over the cheesecake mixture
• Bake in oven for 40 minutes or until center is set.
• Cool for 15 minutes and then transfer to the refrigerator to cool completely.
• Using a small pot, heat heavy whipping cream until simmering
• Place the chocolate chips and Bailey's into a heat proof bowl and pour the hot heavy whipping cream over the chocolate chips
• Allow to sit for 1 minute before mixing until smooth
• Pour the chocolate ganache over the cooled cheesecake
• Cut into bars and enjoy!

MINT BAILEYS BARS

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.