You know by now that Cheesecakes are my specialty! I’m sharing a recipe that I made for St. Patrick’s Day this year…but you can make and enjoy it now! It is most yummy and has that delicious, smooth Bailey’s Irish Cream….
you’re welcome my friends…you’re welcome;)
This is how to get the party started…
To your cheesecake batter of the cream cheese, sugar, eggs, cornstarch and flavoring…pour in the Bailey’s…
its going to look just amazing in your pan like so…
Bake on 350 degrees for 45-50 minutes…
remove from oven…
run a knife carefully around the edge…
Place on top of the cheesecake and refrigerate overnight…
slice and enjoy!Print
Bailey’s Cheesecake Recipe
- 2 cups chocolate graham cracker cookie crumbs
- 5 TBSP melted butter
- 2 TBSP melted butter
- 1 1/4 cups heavy whipping cream
- 12 oz semi sweet chocolate chips
- 3 (8oz) cream cheese
- 1 1/3 cups sugar
- 1/4 cup cornstarch
- 3 eggs
- 1 1/2 tsp vanilla
- 1/2 cup Bailey’s Irish Cream + 3 TBSP for the ganache
Preheat oven to 350 degrees.
Crust: Mix the graham cracker crumbs, sugar and melted butter until combined.
Press mixture in bottom and a little up the sides of a 9″ spring-form pan; set aside.
Mix cream cheese, sugar and cornstarch until smooth.
Add eggs one at a time and then the vanilla and Bailey’s.
Pour into spring-form pan.
Wrap pan bottom and sides securely with 2 sheets of heavy duty foil; making sure no water can get into pan during the water bath baking process.
Place cheesecake into large roasting pan. Fill the roasting pan 3/4 the way up the side of the cheesecake pan with water.
Bake on 350 degrees for 50-60 minutes.
Remove from water and place on cooking rack.
Place whipping cream, 3 TBSP Bailey’s and chocolate chips in large bowl.
Microwave 1 minute and stir. If all chocolate is not melted, microwave 1 minute more and stir until smooth.
Spread over cheesecake top. Let cool to room temperature and then place in refrigerator overnight.