The Adventures of a Calamari Queen

Filipina Foodie

Baileys Irish Cream Chocolate Chip Cheesecake!

We had this cheesecake when we had St. Patricks day dinner with our friends and my goodness this was so decadent! I’m not really into baking and measuring so the Hubs did most of the “work” making this dessert. We found this recipe on food.com and it got good reviews so hubs was convinced right away! I like the Baileys part:) This was even good the next day,we gave a piece to my MIL and she really liked it too, because she requested that for her birthday this coming June.  We’ll have to make this for her! I really liked the flavor but it was too dense for me (I like my cheesecake creamy and fluffy!). Based on our family and friend’s reactions Hubs will probably make this again and this recipe is a keeper.

making of the crust!

making of the crust!

creamcheese and other yumminess!

cream cheese and other yumminess!

chocolate chips galore!

chocolate chips galore!

off to the oven it goes!

off to the oven it goes!

cooling off!

cooling off!

Finish product!

Finish product!

Baileys Irish Cream Chocolate Chip Cheesecake (www.food.com)

Ingredients:

Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Filling
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

 

Directions:

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.

 

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