If you love Bailey’s Irish Cream and chocolate, then you are going to love this creamy cheesecake! A few weeks ago, I made some tasty Bailey’s Irish Cream Cheesecake Swirl Brownies that left me wondering what other delicious desserts I could add that wonderful Irish Cream to. I like making a whole cheesecake on the weekends, slicing it and then freezing it as individual servings so I can have a great homemade dessert available whenever. My husband and I like to enjoy a slice of cheesecake on our Saturday “date nights in”.
We were out of my White Chocolate & Almond Amaretto Cheesecake that I made last month, so I needed to bake another cake before Saturday night. We really look forward to our Saturday nights, and it’s our chance to really unwind and spend some quality time together after a long week, so I like to make sure I have something special. Since we are going on vacation this Spring, I have been trying to really watch my portions and eat a lot of healthy meals and fresh fruit and vegetables throughout the week, but Saturday night is definitely my cheat night. I think everyone needs a cheat night! If I know I am having something great on the weekend, it motivates me to eat really good the rest of the week. After my husband and I eat dinner, we like to share a good dessert, and if I am going to indulge in a naughty dessert, it has to be a decadent, “oh my gosh, this is sooo good” type of treat. It has to be worth EVERY.SINGLE.CALORIE!! Most times, the best way to get that kind of dessert is to make it yourself!
This Bailey’s Irish Cream Chocolate Chip Cheesecake really is to die for! Irish Cream is blended with melted semi sweet chocolate, then mixed into thick cream cheese, baked in a homemade, buttery Oreo crust and topped with a Bailey’s Irish Cream infused sweetened sour cream layer that is garnished with more semi sweet chocolate chips. I’ve said this before, and I will say it again- I am not a fancy baker. This cheesecake really is simple and can be made by anyone who wants to surprise their friends or loved ones with an amazing dessert. Although this cheesecake is perfect for St. Patrick’s Day, I think I will be making it all year round! Enjoy!
- FOR THE CRUST:
- 32 Oreos, crushed into fine crumbs in the food processor
- 5 Tbsp. unsalted butter, melted
- FOR THE CHEESECAKE:
- 4 (8 oz.) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 cup semi sweet chocolate chips, melted and slightly cooled
- 1 tsp. vanilla
- 4 eggs
- 1/2 cup Bailey's Irish Cream liquer
- pinch of salt
- FOR THE TOPPING:
- 1 (16 oz.) container sour cream
- 1/4 cup granulated sugar
- 1/4 cup Bailey's Irish Cream liquer
- 2 cups mini semi sweet chocolate chips for garnish
- Grease a 9 inch Springform Pan and set aside.
- Preheat your oven to 350 degrees.
- Combine the Oreo crumbs and melted butter for the crust.
- Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
- I like to use the back of a small metal measuring cup to pack it down and spread evenly.
- Place the Springform pan on a baking sheet and bake the crust for 8 minutes.
- Remove from the oven to cool slightly while you are preparing the filling.
- Set aside.
- In a small saucepan, heat the semi sweet chocolate chips on low, stirring until just melted.
- Set aside to cool a little.
- In your Kitchen Aid Mixer, cream the cheese with the sugar until nice and fluffy.
- Slowly add the melted chocolate by the spoonful and combine well, scraping down the sides of the bowl to make sure everything is incorporated well.
- Add the eggs, one at at time, beating just until combined after each addition.
- Add the vanilla extract, the Bailey's Irish Cream and a pinch of salt and mix together.
- Pour the filling into the crust.
- With your Springform pan on top of a baking sheet, bake for 60-70 minutes (every oven is different), or until the cheesecake is almost set.
- Meanwhile, mix together the topping in a small bowl.
- When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
- Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Springform pan, move to a cooling rack.
- Let cool for 30 minutes, and garnish generously with the mini chocolate chips, covering the entire top of the cheesecake.
- After about an hour more of cooling, place the cheesecake on a plate, still in the Springform pan and place it in the refrigerator, lightly covered with plastic wrap to chill overnight.
- The next day, remove the sides of the pan and slice into individual pieces.
- You can use a long knife dipped in very hot water to slice the cheesecake.
- You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
- Makes (1) 9 inch cheesecake, about 12 servings.
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