Best Baileys Irish Cream Cheesecake Recipes

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.

BAILEYS IRISH CREAM CHEESECAKE

Steps:

• To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
• Place the vanilla wafer crumbs in a small mixing bowl.
• Melt the butter in a small saucepan and mix with the crushed wafers.
• Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
• Dissolve the gelatin in just enough cold water to soften it and reserve.
• In a large mixing bowl, beat together the cream cheese and sugar until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey’s Irish Cream.
• Gently fold the Bailey’s and cream mixture into the creamed cheese and sugar.
• Add gelatin and continue to gently fold to combine all ingredients.
• Pour the cheese mixture on top of the wafer crust.
• Refrigerate and allow to set for 1 to 2-hours.
• Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
• Serve cold and refrigerate any cheesecake that remains.

BAILEYS IRISH CREAM CHEESECAKE

Steps:

• For crust: Preheat oven to 325 degrees F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. For filling: Using electric mixer , beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve