Baileys Irish Cream Chocolate Chip Cheesecake
2 hours | 30 min prep
SERVES 8 , 1 cake
Crust
- 1/2 cup toasted pecans, cooled and crushed
- 2 cups chocolate Oreo cookie crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
Filling
- 2 1/4 lbs cream cheese, at room temp
- 1 2/3 cups sugar
- 5 eggs, at room temp
- 1 cup baileys original irish cream
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips
Coffee Cream Topping
- 1 cup chilled whipping cream
- 2 tablespoons butter
- 1 teaspoon instant coffee powder
- chocolate curls or Skor English toffee bit, for decoration on top
- 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.
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