Baileys Chocolate Chip Cheesecake Recipes

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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

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.

BAILEY'S CHOCOLATE CHIP CHEESECAKE



Bailey's Chocolate Chip Cheesecake image

I made this cheesecake for a family dinner and received rave reviews. I hope you like it. The recipe called for regular cream cheese, but I used light cream cheese and it worked. Enjoy.

Provided by Sharon Sharalike

Categories     Cheesecake

Time 1h42m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 1/4 lbs light cream cheese (room temperature) or 2 1/4 lbs cream cheese (room temperature)
1 2/3 cups sugar
5 eggs (room temperature)
1 cup Baileys Irish Cream
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
chocolate curls, as garnish

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).

Nutrition Facts : Calories 1050.7, Fat 66, SaturatedFat 39.2, Cholesterol 310.9, Sodium 784, Carbohydrate 92, Fiber 1.8, Sugar 75.6, Protein 20.6

BAILEYS CHOCOLATE CHIP CHEESECAKE



BAILEYS CHOCOLATE CHIP CHEESECAKE image

Categories     Cheese     Dessert

Yield 10-12 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
2 cups graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted
Filling
2 ¼ pounds cream cheese, room temperature
1 2/3 cup sugar
5 eggs, room temperature
1 cup Baileys Original Irish Cream
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
Coffee Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant espresso powder
Chocolate curls

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.

CHOCOLATE AND BAILEYS® TWO-TIER CHEESECAKE



Chocolate and Baileys® Two-Tier Cheesecake image

Digestives for the base, then cream, cocoa powder, chocolate, cream cheese and Baileys® for the top.

Provided by OrlaK

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 4h55m

Yield 8

Number Of Ingredients 9

1 ¾ cups crushed digestive biscuits
3 tablespoons butter, melted
2 tablespoons unsweetened cocoa powder
2 teaspoons hot water
1 ¼ cups heavy whipping cream, divided
5 ounces dark chocolate, melted and cooled
14 ounces cream cheese, softened, divided
1 ½ tablespoons white sugar, divided
1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Baileys®)

Steps:

  • Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
  • Dissolve cocoa powder in hot water in a small bowl.
  • Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
  • Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
  • Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
  • Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
  • Chill until set, 2 to 3 hours.

Nutrition Facts : Calories 555 calories, Carbohydrate 30.2 g, Cholesterol 117.9 mg, Fat 45.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 25.2 g, Sodium 344.8 mg, Sugar 17.1 g

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