Cupcakes, Cakes and Pies, Dessert

Baileys Irish Cream Chocolate Chip Cheesecake


  • ½ cup toasted pecans, cooled and crushed
  • 2 cups chocolate Oreo cookie crumbs
  • ¼ cup sugar
  • 6 tablespoons melted butter


  • 2 ¼ lbs cream cheese, at room temp
  • ⅔ cups sugar
  • 5 eggs, at room temp
  • 1 cup Baileys original Irish cream
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips

Coffee Cream Topping:

  • 1 cup chilled whipping cream
  • 2 tablespoons butter
  • 1 teaspoon instant coffee powder
  • chocolate curls or Skor English toffee bits


Mix all ingredients. Press into a 10″ spring form pan and up the sides one inch. Bake at 325 for 7-10 minute.


Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey’s and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown.

Place a pan of water on bottom rack of oven while baking to keep it moist. Cool cake completely.

Coffee Cream Topping:

Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits.


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