Monday, April 18, 2011

Ummmmm, yes please.

I haven't made this yet but I am going to.  My mom is the queen of cheesecakes - mocha cheesecakes and  chocolate swirl cheesecakes are her specialties.  At her school's fundraising auction, her cheesecakes go for hundreds of dollars each.

I've never made one. * Gasp!*  It's time to change that and this will be the first recipe I'll try.  If it turns out well, you're all invited over for a cuppa good coffee and some Bailey's chocolate chip cheesecake.  Sound good?

Bailey's Irish Cream Chocolate Chip Cheesecake


1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter


2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey's 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, for decoration on top

1.Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake for 7-10 minute.

2.Make filling: beat cream cheese with electric mixer until smooth.

3.Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla.

4.Sprinkle half of chocolate chips over crust.

5.Spoon in filling. Sprinkle with remaining chocolate chips.

6.Bake at 325° 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.

7.Cool cake completely.

8.Coffee Cream Topping: beat all ingredients and spread over cooled cake.

9.Top with chocolate curls or Skor bits.

Make ahead: be sure to make and refrigerate at least one day before serving.

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