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Nutrition Facts
Serving Size 1 (292g) Recipe makes 8 servings The following items or measurements are not included below: 2 cups Oreo cookie crumbs irish cream
Calories 1033
Calories from Fat 731		(70%)
Amount Per Serving		%DV
	Total Fat 81.3g	125%
	Saturated Fat 47.3g	236%
	Monounsaturated Fat 24.8g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 343mg		114%
Sodium 516mg		21%
Potassium 331mg		9%
Total Carbohydrate 66.8g		22%
	Dietary Fiber 1.9g	7%
	Sugars 60.3g
Protein 15.8g		31%
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St. Patrick's Day Party

Kim D.

Irish eyes will be smilin'!...

Baileys Irish Cream Chocolate Chip Cheesecake

Recipe #132261 | 2 hours | 30 min prep | add private note

⁽⁵³⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Aug 3, 2005

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!

SERVES 8 , 1 cake (change servings and units)

Ingredients

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 bits, 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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Featured Reviews for This Recipe

From: CountryLady

On Oct 26, 2009

After consuming this decadent dessert, your guests will say WOW! Since its very rich, a small slice is quite adequate after dinner ......... on that note, I'd say that you can increase the number of servings to 12. Thanx Leslie!

0 people found this review helpful

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From: Marula

On Sep 3, 2009

This is an awesome recipe! I don't know what I did wrong but while the cake was cooling a liquid started to came out from the pan... I decided to refrigerate the cake and I think it worked the second time because stayed taller and nicer! Anyway the taste is something from another universe!!! thanks!

0 people found this review helpful

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From: Thorsten

On Nov 7, 2005

I fall in love with this cake! Is it decadent? Sure it is! Can it fail? Never! I couldn't stop eating. It was sooo good and with every bite it get better and better. The crust is really easy to make as well as the filling is. First I thought it might be to much Bailey's in it, but do NOT reduce the amount. While the cake was in the oven a mouthwatering smell was in the air. I placed it in the fridge for one day. For the topping I left out the butter and replaced it by 1 teaspoon sugar to make it a coffee flavored whipped cream. I would suggest to make the topping before serving and to decorate the cake with it just before serving. I used a more bitter-flavored chocolate which adds a nice contrast to the sweetness of the cake. The cake itself was firm but with a delicate moisture. The chcocolate chips add a crunchy moment and were sweet with some bitter cacao notes. Wonderful. I could spend hours and hours on describing this wonderful and decadent cheese cake, but a description is a very weak substitute for an overhelming enjoyment of tasting this cake. Try it and you will fall in love with it, too. There is no rating, which can do this recipe justice! Thanks for this masterpiece.

25 people found this review helpful

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From: Miss Wahoo

On Dec 10, 2005

I made this for a retirement party, and everyone raved. Pan size is not specified, but for this amount of cream cheese I used a 10" springform. I also wrapped the pan in a few layers of aluminum foil, and baked it in a water bath. It took an extra ten minutes to bake; but it turned out perfectly.

16 people found this review helpful

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