Wednesday, September 18, 2013

Baileys Irish Cream Chocolate Chip Cheesecake


  • 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

Coffee Cream Topping:

  • 1 cup chilled whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee powder
  • chocolate curls or Skor English toffee bit, for decoration on top



  1. Mix all ingredients.
  2. Press into a 10" spring form pan and up the sides one inch.
  3. Bake at 325 for 7-10 minute.


  1. Beat cream cheese with electric mixer until smooth.
  2. Beat sugar in gradually, and then add eggs one at a time.
  3. Blend in Bailey's and vanilla.
  4. Sprinkle half of chocolate chips over crust.
  5. Spoon in filling.
  6. Sprinkle with remaining chocolate chips.
  7. 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.
  8. Cool cake completely.

Coffee Cream Topping:

  1. Beat all ingredients and spread over cooled cake.
  2. Top with chocolate curls or Skor bits.
  3. *NOTE: Be sure to make and refrigerate at least one day before serving.

Popular Posts

Follow by Email