Boozy Cheesecake

Name: Boozy Cheesecake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 2 cups graham cracker crumbs; 1/4 cup sugar; 2 tablespoons melted butter; 2 1/4 lbs cream cheese, at room temperature; 1 2/3 cups sugar; 5 eggs, at room temperature; 1 cup bailey's irish cream (or other liqueur); 1 tablespoon vanilla extract; 1 cup mini chocolate chip (semi-sweet or dark); 1 cup whipping cream; 2 tablespoons confectioners' sugar; 1 teaspoon instant coffee

Submitted by DrGaellon

"Adapted from a recipe by my friend Aeire (author of webcomics "Queen of Wands" and "Punch an' Pie")."

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Ready In:: 1hr 35mins
Ingredients:: 12
Serves:: 12

ingredients

Crust
2 cups graham cracker crumbs
¹⁄₄ cup sugar
2 tablespoons melted butter
Filling
2 ¹⁄₄ lbs cream cheese, at room temperature
1 ²⁄₃ cups sugar
5 eggs, at room temperature
1 cup bailey's irish cream (or other liqueur)
1 tablespoon vanilla extract
1 cup mini chocolate chip (semi-sweet or dark)
Topping (optional)
1 cup whipping cream
2 tablespoons confectioners' sugar
1 teaspoon instant coffee

directions

Preheat oven to 325°F Liberally spray a springform pan with non-stick spray.
Combine crumbs, sugar and butter. Pack mixture into bottom of pan, going about 1" up the sides. Bake 7 minutes, until light brown.
Meanwhile, beat cream cheese in work bowl of stand mixer with the paddle attachment until smooth. Add sugar and beat, again until smooth. Add the eggs one at a time; mix until fully incorporated before adding the next. Add the Bailey's and mix until smooth and fully incorporated.
Sprinkle half the chips into the crust, then pour the filling on top. Sprinkle the remaining chips over the top of the filling. Bake 1 hour and 20 minutes until the top is golden brown. Turn off oven and crack the oven door; allow the cake to cool completely in the warm oven before refrigerating.
If using the topping, whip the cream until thick, then add sugar and coffee and whip until stiff peaks form. Spread over the top of the cold cake after removing it from the springform pan.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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