Baileys Chocolate Chip Cheesecake
Want to have your cake and eat it too?
This Baileys Cake with Espresso Cream Topping is just the cake you are looking for.
Made with cream cheese and baileys the cake cant help but satisfy.
The espresso topping made with heavy cream is a combination any cake lover will love.
And don’t forget the chocolate chips hidden inside.
I was first introduced to this recipe about ten years ago.
I was intimidated by the complexity, but my friend that gave me this recipe assured me I could pull this off.
These are the INGREDIENTS You will need:
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbs butter
- 1/4 tsp non-flavored gelatin
Filling:
- 4 1/2 bricks room temp cream cheese
- 1 2/3 cup sugar
- 5 lg eggs room temp
- 1 cup Bailey’s Irish Cream
- 1 Tbs vanilla extract
- 1 cup semisweet Choc chips
Coffee Cream:
- 1/2 pint chilled whipping cream
- 2 Tbs sugar
- 1 tsp instant coffee powder
These are the INSTRUCTIONS for preparation:
For Crust:
- Preheat oven to 325. Coat 9 inch spring form pan with nonstick vegetable
- Oil spray. Wrap outside of pan with a double of aluminum foil. In a bowl
- combine crumbs, sugar and melted butter. Press mixture into bottom and up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temp at 325 F
- Sprinkle Choc chips over crust or put in batter
For Filling:
- Using an electric mixer, beat the cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Add chocolate chips and mix by hand.
- Spoon filling into prepared crust. Bake until puffed and springy in center and golden brown, about 1 hour 20 minutes. Cool completely before removing springform.
Note:
- For best results bake the cheesecake in a Bain Marie ( a water bath).
- Place the wrapped springform in a roasting pan. Fill the pan with hot water
- until the level reaches 3/4 of the way up the side of the springform pan. This will
- keep the cheesecake moist and will help prevent the cake from falling in
- the center.
For Cream:
- Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls.
I figured I didn’t have anything to lose, and it had to taste good.
If all else failed I would still have the Bailey’s.
So I gave it a try and it was heaven!
My very first cheesecake!
Little did I know what it would lead to.
Click the link for my signature Hot Fudge Sauce
Looking for a single layer Bailey’s Chocolate Cake? Hop over to Chas Crazy Creations for one I recommend.
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Bailey’s Chocolate Chip Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbs butter
- 1/4 tsp non-flavored gelatin
Filling:
- 4 1/2 bricks room temp cream cheese
- 1 2/3 cup sugar
- 5 lg eggs room temp
- 1 cup Bailey’s Irish Cream
- 1 Tbs vanilla extract
- 1 cup semisweet Choc chips
Coffee Cream:
- 1/2 pint chilled whipping cream
- 2 Tbs sugar
- 1 tsp instant coffee powder
Instructions
For Crust:
- Preheat oven to 325. Coat 9 inch spring form pan with nonstick vegetable
- Oil spray. Wrap outside of pan with a double of aluminum foil. In a bowl
- Combine crumbs, sugar, gelatin and melted butter. Press mixture into bottom and up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temp at 325 F
- Sprinkle Choc chips over crust or put in batter
For Filling:
- Using an electric mixer, beat the cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Add chocolate chips and mix.Spoon filling into
- Spoon filling into prepared crust. Bake until puffed and springy in center and golden brown, about 1 hour 20 minutes. Cool completely before removing springform.
For Cream:
- Beat cream, sugar, and coffee powder until peaks form.
- Spread mixture over cooled cake.
- Garnish cheesecake with chocolate curls.
Video
Notes
- For best results bake the cheesecake in a Bain Marie ( a water bath).
- Place the wrapped springform in a roasting pan.
- Fill the pan with hot water until the level reaches 3/4 of the way up the side of the springform pan.
- This will keep the cheesecake moist and will help prevent the cake from falling in the center.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Looks like a recipe I would like to try. When do you add the chocolate chips and can you use the mini chips to encourage them to better suspend in the mix?
Leslie
When that recipe converted to my new plugin it really messed up the paragraphs! I do think I missed that though. You add the chips into the filling before you add it to the crust. I use a mixer but my daughter-in-law does it by hand. You can use any kind of chips you like. or flavor. I use the bittersweet because I like them best with the Bailey’s. Thanks for bringing that to my attention.Kinda important step. LOL.
OMG Marilyn! I do love cheesecake and it sounds like just a swap of the graham cracker crumbs would make it gluten free. It looks and sounds amazing! Wish I could have just one slice!
I think making the bailey’s cheesecake cake GF would be easy. Making it sugar free????????? Not so much. LOL. I am sending you a virtual GF slice right now!!! Enjoy!
Hi Marilyn,
Your Bailey’s Chocolate Chip Cheesecake looks like a great recipe and is very pretty! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us soon!
Miz Helen
Thank you Miz Helen. That recipe has been in my family for a couple of generations. We still love it. Enjoy your day.
Sounds delish! Thank you for sharing at Party In Your PJ’s.
You are welcome Ann. Thanks for hosting!!
Thanks for sharing at the What’s for Dinner party!
Thanks for throeing thr party Helen1 Enjoy your week.
Delicious! Pinning this one to try – I think everyone would eat this one 🙂
This is the very first cheesecake I ever made. And you can frost it or not. If I can make it anyone can! Have a great week.
How decadent does this look! YUM!!
Thank you Suzan. This Bailey’s Chocolate Chip Cheesecake really is! Enjoy.
You never state about the unflavored gelatin. Perhaps a review and edit of the recipe! Cream cheese is expensive; don’t need a flop!
You know. I saw that. I need to add it. It goes in the crust. Thanks for reminding me to add it to the instructions!! When I create these as I make it I tend to miss things like that! This won’t flop. It is the first cheesecake I ever made so it cant be too hard!! Thanks again!
Oh, this is decadent!! It looks so good. TFS
Thank you Clearissa! Enjoy your week.
Yum, I cannot wait to try this recipe!!! Pinned.
Happy spring,
Kippi
Thank you Kippi. I am so glad you are willing to give these whoopie pies a try!
Yum, yum, and YUM! Looks amazing and featuring when my link pary opens tonight. Thanks for sharing and being such a regular linker each week!
Thank you Carol for the feature! You just made my day. Enjoy your weekend!
yumm and a treat to the eyes too. looks easy to make, will try for sure Thanks for joining Bloggers Pit Stop – Pit Stop Crew
Thank you Menaka! This cake is very easy. It gets devoured every time I serve it. I hope your Mothers Day was everything you wished for!
You make some of the most beautiful cakes! Thanks for sharing at the What’s for Dinner party – hope to see you again this Sunday!
Thank you Helen. But they are plain looking. Can’t judge a book by its cover though! Thanks for the kind words. Have an awesome day!
Yes, please. Sounds delicious 🙂 Thanks for sharing at Creative Mondays 🙂 Hope you can join us tomorrow.
I am so glad you like this cheesecake combination Claire! Have a great week!
Oh wow that looks amazing and you know I am a sucker for anything with cheesecake! Pinned.
I am glad you like it Joanne! It is good but I can only make it 1-2 times a year. Enjoy!
Hi Marilyn! So excited to tell you that your cheesecake is featured this morning on You Link It, We Make It! Congratulations! Please send me your email address to knockitoffcrafter at gmail.com to be added to our pin board. Thank you so much for such a great recipe and we hope you’ll drop by to see us again!
Thank you so much Kim! I would love to join your board. My email is on the way. Have a lovely Easter! I enjoy your party and plan on making it a routine!
This looks so good! Right up my alley! 😉 Thanks for sharing! #SmallVictories
Thanks Danita for the comment! Have a lovely day.
This cheesecake sounds outrageously good!
Thank you Ilka. If you like cheesecake you need this in your life!
This looks amazing and perfect for St. Patty’s Day! I’d love to have you stop by and link up at our new link party, You Link It, We Make It, where we actually make the features each week! Thanks so much for sharing! http://bit.ly/1LqkYTN
Thank you April for the invitation. I added my links and left you a comment. Have a great party!
I love cheese cake and this looks really good. I pinned it to save for later!
Thank you Lucie. I hope you enjoy it as much as we do. Have a wonderful day.
I am a huge Cheesecake Fan & this recipe sounds Fabulous!! Pinned 🙂 I would love for you to share at the Sunday Fitness & Food Link-Up at: http://www.marathonsandmotivation.com
Thank you for stopping over Angela and leaving such a kind comment. I will defiantly be joining your party. Have a great day.
Yummy, yummy. We’ve just discovered the deliciousness of Irish coffee, I really want some of this cheesecake. Thanks for sharing with Small Victories Sunday Linkup. Pinned to our linkup board.
Thank you Tanya! This cheesecake is so good on so many levels, you will love it. Thanks for coming by and leaving a comment!
wow marilyn this looks delicious! cheesecake is one of my favourite desserts!!
This one is a bit heavier, like New York style, Charlotte. Most of my cheesecakes lean to a creamier texture. You won ‘t need to make two with this one!
I think I have died and gone to heaven! One of my favorite pastimes is making cheesecake. I love the delicate time it takes and I always, always use a water bath. I love experimenting with different ones and adding some ingredients from one to another. Of course eating them is another story so I try and make them to share with friends or at work meetings. This is the one I can’t stop thinking about ever since you mentioned it. It is on my Easter menu. Thank you, thank you for linking it today. Pinning for sure!!
Michelle, sweet friend, this comment made my day! Enjoy this cheesecake. This one is my signature cheesecake.
Looks yummy! Thanks for sharing 🙂 I typically never try cheesecakes!
Thank you Emma for taking a look and leaving such a nice comment! Have a good week.
Hey Marilyn,
This looks so good! Thanks for sharing the recipe.
I found your post today on Party at My Place.
Hope you have a great day today~
Blessings,
Melanie
Thank you Melanie for stopping by. I am glad you commented. Seeing so any great posts all in one place is why I love these parties! Have a blessed day!