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Baileys Irish Cream Chocolate Chip Cheesecake

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“This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!”
READY IN:
1hr 49mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • Crust
  • 12 cup toasted pecans, cooled and crushed
  • 2 cups chocolate Oreo cookie crumbs
  • 14 cup sugar
  • 6 tablespoons melted butter
  • Filling
  • 2 14 lbs cream cheese, at room temp
  • 1 23 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 sugar
  • 1 teaspoon instant coffee powder
  • chocolate curls or Skor English toffee bit, for decoration on top

Directions

  1. Crust:
  2. Mix all ingredients.
  3. Press into a 10" spring form pan and up the sides one inch.
  4. Bake at 325 for 7-10 minute.
  5. Filling:
  6. Beat cream cheese with electric mixer until smooth.
  7. Beat sugar in gradually, and then add eggs one at a time.
  8. Blend in Bailey's and vanilla.
  9. Sprinkle half of chocolate chips over crust.
  10. Spoon in filling.
  11. Sprinkle with remaining chocolate chips.
  12. 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.
  13. Cool cake completely.
  14. Coffee Cream Topping:
  15. Beat all ingredients and spread over cooled cake.
  16. Top with chocolate curls or Skor bits.
  17. *NOTE: Be sure to make and refrigerate at least one day before serving.

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