This cheesecake is amazing, the coffee cream topping is to die for!! I liked the addition of the chocolate chips, it gave a little crunch to the cheesecake. Overall awesome recipe!! Also going to use that coffee cream on so many things now! Its so good!!
I made this for my boyfriend’s 50th birthday. It was creamy, Rich, and delicious. Unfortunately I was at his place preparing the topping. He didn’t have a handmixer, so I used a blender, and accidentally made delicious coffee flavored butter. I guess it will work really well on pancakes. The cheesecake was marvelous, but I didn’t really taste the Bailey’s. I wonder how I could enhance the Bailey’s flavor. I especially loved the pecans in the crust. I chopped them fairly coarsely and that provided some excellent texture. I would make this again in a heartbeat.
This cheesecake is a total crowd pleaser! I bake all the time but I have never gotten more compliments on something I made more than this cheesecake. Tips: * Try different flavors of Baileys, not just the original. I am making the salted caramel flavor right now! * Use the mini chocolate chips, they make a much prettier pattern display. * Be sure to put your cheesecake on a pan when baking so nothing leaks in your oven. * Don’t fill the pan all the way to the top, leave at least a 1/2 inch for cake to grow. * Cut up uneaten pieces and freeze them, thaw on counter. My chef friend took 1/2 of the first cake I made and ate pieces for days. He was blown away by how good it was.
This isn’t a “typical” review because I’ve not made it yet!! But, I LOVE anything with Baileys Irish Creme and I KNOW I will LOVE making this!!!!!!!! 🙂 I did have a question: The recipe says: “2 1/4 pds. Of cream cheese”, for a “10-inch” Springgorm pan–IS THAT RIGHT?!!! It seems like ALOT of Cream cheese for a cheesecake!!!!! I make cheesecakes alot, and I only use 24 1/2 ozs. (3 1/2 (8oz) pks. Of cream cheese!!!!
2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar
2 1/4 pounds cream cheese, softened
1 2/3 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.
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.
Iced Pumpkin Cookies Recipe
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Marbled Pumpkin Cheesecake Recipe
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.