Baileys Chocolate Chip Cheesecake Recipes

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.

CHOCOLATE CHEESECAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
• In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
• In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
• To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

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.