Baileys Irish Cream Chocolate Chip Cheesecake
Delight your taste buds with this decadent Baileys Irish Cream chocolate chip cheesecake. Rich Irish cream flavor is harmoniously blended with creamy cheesecake and generously studded with semi-sweet chocolate, creating a truly luscious dessert.
Ingredients
| 2 | graham cracker crumbs |
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| 6 | tablespoons melted butter |
| 1⁄4 | cup white sugar |
| 2 1⁄4 | softened cream cheese |
| 1.67 | white sugar |
| 5 | large eggs, at room temperature |
| 1 | cup Irish cream liqueur (such as Baileys) |
| 1 | tablespoon vanilla extract |
| 1 | cup semisweet chocolate chips |
| 1 | cup chilled whipping cream |
| 2 | tablespoons white sugar |
| 1 | teaspoon instant coffee granules |
Instructions
| 1. | Preheat the oven to 325 degrees F (165 degrees C). |
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| 2. | Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press the mixture over the bottom and 1 inch up the sides of a 9-inch springform pan. |
| 3. | Bake the crust in the preheated oven until set, about 7 minutes. Remove from the oven and set aside to cool. |
| 4. | In a large bowl, make the filling by beating softened cream cheese with an electric mixer until smooth. Add sugar and beat until well incorporated. Add eggs one at a time, mixing well after each addition. Pour in Irish cream and vanilla extract; mix until fully incorporated. Avoid overbeating. |
| 5. | Sprinkle 1/2 cup of chocolate chips over the cooled crust. Spoon the filling over the chocolate chips. Sprinkle the remaining 1/2 cup of chocolate chips on top. |
| 6. | Bake in the preheated oven until the cheesecake is puffed and golden brown, but the center is still slightly springy, about 1 hour and 20 minutes. Allow it to cool completely before removing it from the pan, approximately 1 hour. |
| 7. | To make the topping, beat chilled whipping cream in another large bowl with an electric mixer until soft peaks form. Add sugar and instant coffee granules. Continue beating until the whipped cream is firm enough to hold its shape. |
| 8. | Spread the topping over the cooled cheesecake. Store the cheesecake in the refrigerator. |
Published on Jul 31, 2024 by Luminița