If you know me on a personal level, you’ll know my love for both Bailey’s and cheesecake run really deep. So why it took me this long to come up with a Bailey’s Chocolate Cheesecake is beyond me, but it’s finally happened and the end result was the single most perfect dessert I’ve ever created. I paired it with our Bailey’s Buttercream frosting recipe and utter perfection happened.
The hardest part of making this dessert was that both of the girls kept asking to taste the beaters for both the frosting and the cheesecake batter. Typically, they know that they can get the beaters when I’m done, so they were both really annoyed with me that I wouldn’t give them any. I ended up making them a regular cheesecake the next day because I felt so bad about them not having something to enjoy.
For some reason, cheesecake is one of those desserts that most people are really scared to make, but I have some tips for you to be really confident in making your own.
- Try making a no bake cheesecake first. These take no real skill set to make, especially if you use a premade crust and premade whipped topping. Want to up your skill set a bit? Try making your own crust and your own homemade whipped topping. It saves you money and you feel about about the ingredient list.
- Use a springform pan. You want to really see your perfection, and the easy removal of the sides allow for that. Plus, when you are dealing with a delicate bottom layer, like graham cracker crust, you want easy.
- Cover springform pan with two layers of aluminum foil and sit in a water bath to cook. We sit ours in our Dutch oven because we don’t have a roasting pan, but either works. This ensures your cheesecake won’t crack, brown, or curdle.
- Leave the cheesecake in the oven for an hour AFTER it’s done baking. Turn the heat off but do not open the door.
Now that you got some amazing tips, here’s the recipe for this amazing Bailey’s Chocolate Cheesecake!
- 20 chocolate sandwich cookies, finely crushed
- 3 tbsp butter, melted
- 3 8oz packages cream cheese, softened
- 1/4 cup sweetened condensed milk
- 2 tsp vanilla
- 4 eggs
- 1/4 cup Bailey's Irish Cream
- 1 1/2 cups milk chocolate chips, melted
- Bailey's Buttercream Frosting recipe
- Shaved chocolate (optional)
- Heat oven to 300 degree F.
- In a bowl, mix together the chocolate sandwich cookies and butter.
- Press cookie mixture firmly onto the bottom of an 8" springform pan with the back of a spoon.
- Set aside.
- In a large bowl, beat together cream cheese, condensed milk, and vanilla.
- Pour in melted chocolate and Bailey's and mix well.
- Add eggs, one at a time, mixing just until blended.
- Pour cheesecake mixture over cookie mixture.
- Double wrap springform pan in aluminum foil.
- Set inside a roasting pan or dutch oven.
- Pour hot water into roasting pan or dutch oven until it comes 1" above bottom of springform pan. (Careful not to get in cheesecake)
- Bake for 1 hour or until center is almost set. Center should have a slight jiggle - like set jello.
- Turn off the oven, leaving the cheesecake inside for one hour with the door shut. **DO NOT OPEN THE OVEN DOOR
- Remove from oven after 1 hour and let cool completely
- Refrigerate overnight (at least 4 hours).
- Garnish with Bailey's Buttercream Frosting, shaved chocolate, and raspberries.
- Store leftover cheesecake in fridge.
So this St. Patrick’s Day, whether you are Irish or not, you must make this. And if you are reading this and it’s not even close to St. Patrick’s Day, you still need to make this. Trust me, it’s amazing.
Here’s some things that will help you make the best cheesecake!