Bailey's Cheesecake Recipe
A chocolate cookie crust filled with Bailey’s Irish Cream cheesecake. Drizzled with caramel sauce and topped with fresh whipped cream.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.
- 2
Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, beating until well blended. Mix in Bailey’s Irish Cream and vanilla extract. Add eggs one at a time, mixing on low speed until just blended.
- 3
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- 4
Chill
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- 5
Prepare the topping
In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- 6
Serve
Remove the cheesecake from the springform pan. Drizzle with caramel sauce and top with whipped cream before serving.