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Bailey's Chocolate Chip Cheesecake




Source of Recipe


Jackie


List of Ingredients




Bailey's Chocolate Chip Cheesecake


Crust:

2 cups graham cracker crumbs (or 2 cups crushed chocolate wafer crumbs)
1/4 cup sugar
6 T (3/4 stick) butter, melted

Filling:

2-1/4 lbs cream cheese, room temperature
1-2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream (plus a 1/2 cup to sip while preparing this)
1 T. vanilla extract
1 cup semisweet chocolate chips

Coffee Cream:

1 cup chilled whipping cream
2 T. sugar
1 t. instant coffee powder (I would use Kahlua instead)
chocolate curls


Recipe




For crust:

Preheat oven to 325F.

Coat 9" diameter springform pan with nonstick vegetable oil spray.

Combine crumbs and sugar in pan.

Stir in butter. Press mixture into bottom and 1" up sides of pan.

Bake until light brown, about 7 minutes.

Maintain oven temperature at 325F.

For filling:

Using electric mixer, beat cream cheese until smooth.

Gradually mix in sugar.

Beat eggs in one at a time.

Blend in Baileys and vanilla.

Sprinkle half of chocolate chips over crust.

Spoon in filling.

Sprinkle with remaining chocolate chips.

Bake cake until puffed, springy in center and golden brown, about 1 hour.

Cool cake completely, be careful not to leave the cheesecake in a drafty area, otherwise it will crack.

For cream:

Beat cream, sugar, and coffee powder until peaks form.

Spread mixture over cooled cake.

Garnish cake with chocolate curls.

Refrigerate for 24 hours or more before serving so that all the flavors can blend together perfectly.