Ingredients for Baileys Irish Cream Chocolate Chip Cheesecake
- Pecans
- Oreo Cookie Crumbs
- 1 1/4 cups sugar
- 1/4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 3 large eggs
- 1/2 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Whipping Cream
- Instant Coffee Powder
- Chocolate curls (optional garnish)
- 4 ounces semisweet chocolate, melted
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How to Make Baileys Irish Cream Chocolate Chip Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare a 9-inch springform pan by greasing and flouring it. Alternatively, line the bottom with parchment paper.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in Baileys Irish Cream, vanilla extract, and melted chocolate.
- Fold in the chocolate chips gently.
- Pour batter into the prepared springform pan.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 70-80 minutes, or until the center is just set. A slight jiggle is okay.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 24 hours before serving. This allows the flavors to meld and the cheesecake to set properly.
- Carefully remove the cheesecake from the springform pan before serving. Garnish with chocolate shavings or fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
268g
Fat
210g
Carbs
23g
