BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE
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
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
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
Another recipe from The Mansion on Turtle Creek.
Provided by Karen Feinen @Ganieda
Categories Cakes
Number Of Ingredients 17
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.
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
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