Bailey's Chocolate Chip Cheesecake

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“Great Cheesecake to serve on St. Patrick's Day or just after some Corned Beef & Cabbage”
1hr 15mins
4 9

Ingredients Nutrition


  1. For the Espresso Whipped Cream:
  2. In an Stand Mixer fitted with a Whip attachment whip Cream until soft peaks form, gradually add sugar and instant coffee.
  3. Whip until stiff peaks form; refrigerate until ready to top cooled cheesecakes.
  4. For the Cheesecake:
  5. Preheat oven to 325°.
  6. In a stand mixer fitted with the whip attachment, whip the Cream Cheese on High until smooth and creamy.
  7. Add the Sugar and continue to mix on High until combined (if making as a "low sugar" dessert, omit sugar and substitute 2 T. Equal).
  8. Crack all 5 eggs into a pitcher or large measuring cup and slowly add 1 at a time to mixer bowl; continue to mix on high until well combined.
  9. Turn mixer off and, using a rubber spatula, scrape the sides and bottom to remove any stuck Cream Cheese.
  10. Gradually add Baileys and Vanilla Extract.
  11. Mix on High until well combined.
  12. Arrange 4 prepared pie shells on a sheet pan, sprinkle with Chocolate Chips (or use Crushed Oreos, Peanut Butter or Carmel Chips) Omit if making a "low sugar" dessert.
  13. Divide Mix among 4 pies and use a rubber spatula to smooth out the tops being careful not to touch the sides of the crust.
  14. Top with remaining Chocolate Chips.
  15. Bake about 50 minutes until puffed up, browned and doesn't jiggle too much when shaken.
  16. Allow to cool completely in the fridge (cheesecake will puff up almost double in size in the oven then as it cools will shrink back down below the crust line).
  17. Before serving top with prepared Espresso Whipped Cream and dust with Cocoa Powder if using.

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