Baileys Marbled Cheesecake Recipes

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.

Steps:

• Crust:.
• Combine butter and chocolate wafer crumbs. Press into the bottom of a 10" springform pan.
• Bake for 10 minutes at 325 degrees F.
• Filling:.
• In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Baileys, and vanilla.
• Pour 2/3 of the cheesecake mixture over the crust. To the remaining mixture stir the melted chocolate. Spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture. Run a knife through it a few times to create a marbled effect.
• Bake at 325 degrees F. for about 1 and 1/2 hours, until the center is raised and set. Let cool to room temperature.
• Topping:.
• Coarsely chop the chocolate. Mix with whipping cream and butter and melt (on the stove or in microwave). Stir in vanilla. Spread over top of the cheesecake.
• Refrigerate at least 6 hours, or overnight.

Steps:

• For the crust:.
• Mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350ºF for 7-10 minutes. (Bake at 325°F for 7-10 minutes if using dark nonstick springform pan.) Set crust aside and let cool while preparing the filling.
• For the Filling:.
• Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).
• Gradually beat in sugar.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in Baileys and vanilla.
• Pour about 1/3 mixture into a bowl and stir in melted chocolate.
• Pour half of plain mixture into prepared pan.
• Drizzle with half the chocolate mixture. Repeat layers.
• Make a marbled design by gently swirling batter with a knife.
• Bake 7 minutes at 425ºF, then 45 to 60 minutes at 250ºF or until center is almost set.(If using dark nonstick springform pan, bake 7 minutes at 400°F, then 45 to 60 minutes at 250ºF or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate overnight.