Name: Baileys® Chocolate Chip Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Graham cracker crumbs - 2 cups; Melted butter - 6 tablespoons; White sugar - ¼ cup; Cream cheese, softened - 2 ¼ pounds; White sugar - 1 ⅔ cups; Eggs, at room temperature - 5 large; Irish cream liqueur (such as Baileys®) - 1 cup; Vanilla extract - 1 tablespoon; Semisweet chocolate chips - 1 cup; Chilled whipping cream - 1 cup; White sugar - 2 tablespoons; Instant coffee granules - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baileys® Chocolate Chip Cheesecake

1. Graham cracker crumbs - 2 cups

2. Melted butter - 6 tablespoons

3. White sugar - ¼ cup

4. Cream cheese, softened - 2 ¼ pounds

5. White sugar - 1 ⅔ cups

6. Eggs, at room temperature - 5 large

7. Irish cream liqueur (such as Baileys®) - 1 cup

8. Vanilla extract - 1 tablespoon

9. Semisweet chocolate chips - 1 cup

10. Chilled whipping cream - 1 cup

11. White sugar - 2 tablespoons

12. Instant coffee granules - 1 teaspoon

How to cook deliciously - Baileys® Chocolate Chip Cheesecake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C).

2. Stage

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.

3. Stage

Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.