BAILEYS® CHOCOLATE CHIP CHEESECAKE
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
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
BAILEY'S CHOCOLATE CHIP CHEESECAKE
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
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
BAILEY'S CHOCOLATE CHIP CHEESECAKE RECIPE
This recipe from Epicurean has lots of Bailey's and chocolate in it and lots of whipping creme on top! This is for Bailey's and chocolate lovers truly! I love this cheesecake for company cool and creamy and you don't have to worry about after dinner drinks unless you wanted to serve Bailey's and coffee! This is just yummy and meant to be enjoyed!
Provided by oilpatchjo
Categories Dessert
Time 1h50m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- crust: Preheat oven to 325 degrees. Coat 9-inch-diameter spring form pan with non-stick vegetable oil spray or line with parchment paper take spring form pan apart put parchment paper on top of disk and put pan back together and then use butter to grease the pan and the parchment paper. 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.
- 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 20 minutes. Cool cake completely for at least 8 - 24 hours.
- For cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
- Garnish cheesecake with chocolate curls I use a potatoe peeler to scrap the soften then cooled chocloate that has been spread out on a flat cold surface. Cut cheesecake into thin slices to serve.
Nutrition Facts : Calories 531, Fat 37.8, SaturatedFat 22.7, Cholesterol 168.1, Sodium 311.8, Carbohydrate 42.6, Fiber 0.9, Sugar 34.9, Protein 8.3
BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE
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
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
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