Baileys Chocolate Cheesecake

5 from 7 votes

Baileys Chocolate Cheesecake

Are you seeking a St. Patrick's Day dessert that's both luxuriously smooth and undeniably delicious? Look no further than the captivating Baileys Chocolate Cheesecake. This exquisite creation infuses the rich, creamy taste of Baileys Irish Cream liqueur into a decadent chocolate cheesecake, resulting in an explosion of flavor that will tantalize your taste buds and leave you wanting more.

Prep Time1

Cook Time1 45

Total Time2 45

Course: Cakes, Dessert

Cuisine: American

Servings:

Calories: 551kcal

Author: Susan Ensley

Equipment

9-inch Springform Pan
Electric hand mixer
Food Processor

Ingredients

Crust

22 Oreos broken into pieces
½ teaspoon Salt
6 tbs Unsalted Butter melted

Cheesecake Filing

2 lbs Cream Cheese at room temperature
½ c Granulated Sugar
3 tbs All-Purpose Flour
3 tbs Unsweetened Cocoa Powder
½ c Baileys Irish Cream
½ c Heavy Whipping Cream
1 teaspoon Vanilla Extract
2 Large Eggs

Baileys Chocolate Ganache

6 oz Semi-Sweet Chocolate Chips
½ c Baileys Irish Cream
½ c Heavy Whipping Cream

Chocolate Whipped Cream Frosting

3 oz Cream Cheese at room temperature
2 tbs Unsweetened Cocoa Powder
½ c Powdered Sugar
1 teaspoon Vanilla Extract
1 c Heavy Whipping Cream very cold

Instructions

To Make the Crust

Preheat the oven to 350°F.
Place 22 Oreo's, broken into pieces, into a food processor fitted with an "S" blade. Then, add the salt and pulse until all of the cookies are broken up into fine crumbs.
With the machine running, add the melted butter through the feed shoot.
Once all of the crust ingredients are well combined, pour them into a non-stick 9-inch springform pan. Then, press them into an even layer in the bottom of the pan and one inch up the sides.
Bake the crust in a 350°F oven for 10 minutes. After 10 minutes, transfer the crust to a wire rack to cool while preparing the filling.

To Make the Cheesecake Filling

Place the room temperature cream cheese in a large bowl and beat with an electric hand mixer for 2-3 minutes until smooth and creamy.
Next, scrape down the sides of the bowl. Add the all-purpose flour, sugar, and cocoa powder, and beat everything together until just combined.
Then, scrape down the sides of the bowl and pour in the heavy whipping cream, Baileys Irish Cream, and vanilla extract. Beat everything together until just combined.
Scrape down the sides of the bowl. Then, add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl one last time and give the filling one last beating with the hand mixer.
Then, add the filling to the cooled crust. Bake in a 350°F oven for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F and bake for 50 minutes. Then, turn the oven off, crack the door slightly, and leave the cheesecake in the oven for 30 minutes.
After the cheesecake has finished baking, remove it from the oven. Transfer the cheesecake to a wire rack and allow it to cool to room temperature. Then, refrigerate the cheesecake in the pan, uncovered, overnight.

To Make the Baileys Chocolate Ganache

Place the semi-sweet chocolate chips, heavy whipping cream, and Baileys Irish Cream in a medium-sized microwave-proof bowl.
Then, microwave on high for 30 seconds and give everything a good stir. Return the bowl to the microwave and heat for another 30 seconds.
Remove the bowl from the microwave, and using a whisk, begin stirring the mixture slowly. Once it begins to emulsify, begin whisking more vigorously until all of the chocolate has melted and the mixture is smooth and lump-free.
Set the ganache aside and let it cool slightly until ready to use.

To Make the Chocolate Whipped Cream Frosting

Place the room temperature cream cheese, powdered sugar, and cocoa powder in a medium size bowl.
Then, using an electric hand mixer, beat for 2-3 minutes until everything is well combined and the mixture is smooth.
Next, add cold whipping cream and vanilla extract. Then, using the electric mixer, begin beating on low until the liquid is incorporated into the chocolate mixture. Then increase the speed to high until stiff peaks form.

To Finish the Baileys Chocolate Cheesecake

Take the cheesecake out of the refrigerator after it has been in there overnight. Then carefully remove it from the pan and place it on either a large serving plate or a cardboard cake round.
Carefully ladle the Baileys Chocolate Ganache over the top of the cheesecake and allow it to drip slightly down the sides.
Next, place a large star tip in a piping bag and add the chocolate whipped cream frosting. Then pipe a circle of swirls on top of the ganache, around the edge of the cheesecake. Then pipe a second circle of swirls inside the first circle.
To finish the cheesecake, sprinkle some shave chocolate over the entire top. Refrigerate for a few hours to allow the ganache to set before serving.
Yield 14 servings.

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