Best Baileys Chocolate Cheesecake Recipes

BAILEYS® CHOCOLATE CHIP CHEESECAKE

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.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• 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.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
• Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
• In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
• Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
• With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.

FROZEN CHEESECAKE WITH BAILEYS & CHOCOLATE

Steps:

• Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
• Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
• Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
• Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

BAILEYS CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust For crust: Preheat oven to 325°F. Coat 10 inch diameter springform pan with Pam. Combine crumbs, sugar and butter. Press mixture into bottom of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325°F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with re¬maining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 min¬utes. Cool cake completely. For cream: Beat cream, sugar and espresso powder until peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls. Cut into thin slices to serve.

CHOCOLATE AND BAILEYS® TWO-TIER CHEESECAKE

Steps:

• Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
• Dissolve cocoa powder in hot water in a small bowl.
• Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
• Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
• Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
• Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
• Chill until set, 2 to 3 hours.

MINI BAILEYS CHOCOLATE CHEESECAKE TRIFLES

Steps:

• Beat cream cheese, sugar and cocoa together in a bowl until smooth.
• Add Baileys and mix until well incorporated. Set aside.
• In another bowl, whip heavy whipping cream until it starts to thicken.
• Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
• To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups.
• Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
• Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
• Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream.
• Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
• Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside in step 8.
• 11. Refrigerate until ready to serve.

MINI BAILEYS CHOCOLATE CHEESECAKE TRIFLES RECIPE - (4.5/5)

Steps:

• 1. Beat cream cheese, sugar and cocoa together in a bowl until smooth. 2. Add Baileys and mix until well incorporated. Set aside. 3. In another bowl, whip heavy whipping cream until it starts to thicken. 4. Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form. 5. To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups. 6. Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling. 7. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups. 8. Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles. 9. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups. 10. Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside in step 8. 11. Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren't too firm.

BAILEYS CHOCOLATE CHEESECAKE

Steps:

• Crush 300g of Hobnob Biscuits (they make for a nicer base than Digestives) in a sandwich bag using a rolling pin until completely crushed and smooth. Melt 110g of butter in a heatproof dish in the microwave. Combine the crushed biscuits and butter and mix until the buscuits are coated and have turned a slightly darker colour. Spread them evenly in a cheesecake tin and press down a little to ensure that the base stays together.
• Bring a pan of water to the boil and allow to simmer. Place a heatproof bowl over the pan and melt 300g of milk chocolate.
• While the chocolate is melting place 250g of Mascapone, 3 tbsp of cream and 5 tbsp of Baileys in a mixing bowl and mix until you have a whipped cream consistency.
• Once the chocolate is melted spoon most of the chocolate into the mixing bowl with the Mascapone mixture and mix well. Spoon the mixture over the biscuit base and spread evenly. Drizzle the remaining chocolate over the top to make a pretty design. Place in the refridgerator to set for about an hour before serving.
• N.B, Don't spread the melted chocolate too thickly when decorating or it will be difficult to cut once chilled.
• Its important to use cooking chocolate in this recipe as normal chocolate will turn lumpy when combined with the mascapone and cream mixture as it solidifys much more quickly than cooking chocolate.
• If you add too much cream, don't worry, the chocolate will ensure that the mixture will set once cooled.