Dessertsbeyondfrosting4.7
Baileys Chocolate Cheesecake
This Baileys cheesecake is a rich chocolate cheesecake recipe with a creamy filling and whipped cream topping infused with Irish Cream liqueur.
👥 12 Servings⏱️ Prep & Cook: 8h⏳ Prep: 1h 30m🔥 Cook: 55 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- blender
- food processor
- bowl
- microwave
- slow cooker
- mixing bowl
📝 Preparation Steps
1
For the Crust
2
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom.
3
Grind the cookies into a fine crumb using a food processor or blender.
4
In a small bowl, melt the butter in the microwave for 30 to ⏱️ 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
5
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Then wrap the bottom of the pan in tin foil and then place a slow cooker liner over top of the foil and tie a knot in the side of the bag to secure around the pan. Set aside.
6
For the Filling
7
In a microwave-safe bowl, microwave the chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
8
In a large mixing bowl, beat the cream cheese for ⏱️ 2 minutes until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
9
Next add the cocoa powder, sour cream, and vanilla extract and mix on low speed until well combined.
10
Scrape down the bowl and add the melted chocolate and Baileys, beating until combined.
11
Add the eggs one at a time, ensuring they are well mixed before adding more. Scrape down the bowl occasionally. Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to remove any air bubbles on the surface or use a toothpick.
(14.3oz) Oreo cookies1 package(226g) dark chocolate bar, melted8 ounces(904g) full-fat cream cheese, at room temperature32 ounces(15g) pure vanilla extract1 tablespoonlarge eggs, at room temperature4(5ml) Baileys Irish Cream liqueur1 teaspoon
12
Place the springform pan inside another larger pan. Fill the outside pan with approximately 2-3 cups of warm water so it is about halfway up the sides of the springform pan.
(14.3oz) Oreo cookies1 package(226g) dark chocolate bar, melted8 ounces(904g) full-fat cream cheese, at room temperature32 ouncescup (143g) granulated sugar3/4cup (160g) full-fat sour cream, at room temperature2/3(15g) pure vanilla extract1 tablespooncup (177ml) heavy whipping cream3/4(5ml) Baileys Irish Cream liqueur1 teaspoon
13
Bake at 325°F for approximately ⏱️ 55-60 minutes. The center should be set, but still slightly jiggly. Turn off the oven and leave the door cracked open for ⏱️ 1 hour.
14
Remove the cheesecake from the oven and water bath and cool for at least ⏱️ 1 hour on the countertop, then cover and move to the refrigerator. Refrigerate for ⏱️ 4-6 hours until the cheesecake has set.
15
For the Topping
16
Prepare a batch of whipped cream by placing your bowl in the freezer for ⏱️ 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Add the Baileys and the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the border on the outside edge of the cheesecake.
Nutrition Facts
calories
673 calories
fat Content
51.9 g
serving Size
1 slice
fiber Content
2.3 g
sugar Content
34 g
sodium Content
299.8 mg
protein Content
9.8 g
trans Fat Content
0.3 g
cholesterol Content
182.8 mg
carbohydrate Content
41.7 g
saturated Fat Content
24.7 g
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