Over 20 years ago, a nearby caterer gave me the recipe for Baileys® cheesecake. Everybody who has tried it has loved it, and I’ve made it countless times over the years. Keeping your diet in mind, this is not for you!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- ¼ cup white sugar
- 2 ¼ pounds cream cheese, softened
- 1 ⅔ cups white sugar
- 5 large eggs, at room temperature
- 1 cup Irish cream liqueur (such as Baileys®)
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chilled whipping cream
- 2 tablespoons white sugar
- 1 teaspoon instant coffee granules
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
- Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
- Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
- Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
- Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.
Nutrition Facts
| Calories | 782 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 30 g |
| Sodium | 417 mg |
| Sugars | 55 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
This is amazing! Everyone asks me to bring it to gatherings. Sometimes I use mini chocolate chips and mix them into the cheesecake mix. It’s great either way!
Great as I knew it would be. I used to work for a woman named Sandy that made this. Big hit.
This is, without a doubt, the best cheesecake I’ve ever had! It was a universal hit with my family. The only change I’d make is to mix some chocolate chips into the filling itself.
Excellent cheesecake! Mine was a bit under baked resulting in a cream pie texture. Nonetheless it was still delicious. I don’t know if the whip cream topping is necessary. Although the topping is very tasty the cheesecake shines by itself. Next time I will add an extra 8-10 minutes bake time.