Baileys Irish Cream Chocolate Chip Cheesecake Food

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• 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.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• 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.
• *NOTE: Be sure to make and refrigerate at least one day before serving.

CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For crust: Preheat oven to 350 degrees.
• Finely grind graham crackers in a food processor.
• Add butter and blend until combined.
• Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
• Bake crust until golden brown, about 8 minutes.
• Remove pan from oven, and maintain oven temperature.
• For filling: Beat cream cheese and sugar in a large bowl until smooth.
• Beat in flour.
• Add eggs one at a time, beating just until combined.
• Mix in remaining ingredients.
• Pour filling into crust (cake will not fill pan).
• Bake 10 minutes.
• Reduce oven temperature to 250 degrees.
• Continue baking cheesecake until set, about 40 minutes longer.
• Cool cake in pan on a rack for 10 minutes.
• Run a sharp knife around pan sides to loosen cake.
• Cool.
• Chill overnight.
• For glaze: Bring cream to simmer in a heavy medium sized saucepan.
• Reduce heat to low.
• Add chopped chocolate (I use chocolate chips!) and stir until smooth.
• Cool glaze to lukewarm.
• Release pan sides from cheesecake.
• Place cheesecake on rack set over a baking sheet.
• Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
• Refrigerate until glaze sets, about 30 minutes.
• Transfer cheesecake to platter.
• Garnish with chocolate curls, if desired.