Baileys Irish Cream Chocolate Chip Cheesecake is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers!
If you love Bailey’s Irish Cream and chocolate, then you are going to love this creamy cheesecake!
I like making a whole cheesecake on the weekends, slicing it and then freezing it as individual servings so I can have a great homemade dessert available whenever.
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A lot of fun to make and sooo good. A cheesecake lovers delight!
- 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 Baileys Original Irish Cream
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup chilled whipping cream
- 2 tablespoons sugar
- 1 teaspoon instant coffee powder
- chocolate curls or Skor English toffee bit for decoration on top
- Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minutes.
- 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.
- 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.
Be sure to Like Foodgasm on Pinterest for more great recipes.

