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Bailey’s Chocolate Cheesecake

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A rich and creamy chocolate cheesecake infused with Baileys Irish cream and topped with a silky chocolate ganache. Perfect for special occasions and chocolate lovers alike.

Ingredients

  • 1 1/2 cups chocolate graham cracker (or chocolate cookie) crumbs
  • 1/3 cup powdered (confectioner’s) sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 Tbsp. all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/2 cup Baileys Irish cream liqueur
  • 1/2 cup heavy cream (or half and half)
  • 4 ounces dark chocolate

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine chocolate crumbs, powdered sugar, and 1/3 cup cocoa powder. Stir in melted butter until evenly moistened. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Set aside and increase oven temperature to 450°F (230°C).
  2. In a large bowl, beat cream cheese, white sugar, 1/4 cup cocoa powder, and flour until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream and Baileys on low speed until combined. Pour filling over the baked crust.
  3. Optional: Place a pan filled halfway with water on the lower oven rack to create a water bath environment and help prevent cracking.
  4. Bake cheesecake on the rack above the water bath at 450°F (230°C) for 10 minutes. Reduce temperature to 250°F (120°C) and continue baking for 60 minutes.
  5. Loosen the cheesecake from the pan with a knife. Cool completely, remove the springform rim, and refrigerate for several hours until chilled.
  6. For the ganache, place dark chocolate in a bowl. Heat the heavy cream until nearly boiling, then pour over the chocolate. Let stand for 30 seconds and stir until smooth. Pour over the chilled cheesecake before serving.

Notes

  • A water bath helps reduce the chance of cracks forming in the cheesecake.
  • Chill for at least 4 hours or overnight for the best texture.
  • Half-and-half may be substituted for heavy cream in the ganache.
  • Garnish with chocolate shavings or chocolate chips if desired.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/baileys-chocolate-cheesecake/