Baileys Irish Cream Chocolate Chip Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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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! Ingredients:
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 |
1 cup chilled whipping cream |
2 tablespoons sugar |
1 teaspoon instant coffee powder |
chocolate curls or skor english toffee bit, for decoration on top |
Directions:
1. Crust:.
2. Mix all ingredients.
3. Press into a 10 spring form pan and up the sides one inch.
4. Bake at 325 for 7-10 minute.
5. Filling:.
6. Beat cream cheese with electric mixer until smooth.
7. Beat sugar in gradually, and then add eggs one at a time.
8. Blend in Bailey's and vanilla.
9. Sprinkle half of chocolate chips over crust.
10. Spoon in filling.
11. Sprinkle with remaining chocolate chips.
12. 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.
13. Cool cake completely.
14. Coffee Cream Topping:.
15. Beat all ingredients and spread over cooled cake.
16. Top with chocolate curls or Skor bits.
17. *NOTE: Be sure to make and refrigerate at least one day before serving.
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