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Recipe
Bailey's Chocolate Chip Cheesecake Recipe
| Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 12 servings | |
| Calories 644 | |
| Calories from Fat 419 | 65% |
| Total Fat 47.49g | 59% |
| Saturated Fat 25.8g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 595mg | 25% |
| Potassium 253mg | 7% |
| Total Carbs 45.9g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.03g | 15% |
| Protein 9.25g | 15% |
Ingredients Convert Measures
- CRUST
- 2 c. graham cracker crumbs
- 1/4 c. sugar
- 6 Tbsp. butter, melted
- FILLING
- 2 1/4 lb cream cheese, softened
- 1 2/3 c. sugar
- 5 x Large eggs, at room temperature
- 1 c. Bailey's Irish Cream
- 1 Tbsp. vanilla extract
- 1 c. semisweet chocolate chips
- COFFEE CREAM
- 1 c. whipping cream, chilled
- 2 Tbsp. sugar
- 1 tsp instant coffee pwdr
- chocolate curls for garnish
Directions
- Crust: Preheat oven to 325F. Coat a 9" springform pan with vegetable cooking spray. Combine crumbs and sugar in medium bowl. Stir in butter. Press mix into bottom and 1" up the sides of pan. Bake till light brown, about 7 min. Maintain oven temperature at 325F.
- Filling: Beat cream cheese till smooth w/ electric mixer. Gradually add in sugar, then Large eggs one at a time, then Bailey's and finally the vanilla.
- Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chips. Bake till cake is puffed, springyy in the center and golden, about 1 hour and 20 min. Cold cake completely in refrigerator.
- Cream: Beat cream, sugar, and coffee pwdr till peaks form. Spread mix over cooled cake. Garnish w/ chocolate curls.
