Bailey's Chocolate Chip Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
4 9
- Serves:
- 32-36
ingredients
-
Cheesecake
- 4 prepared graham cracker crusts
- 2 1⁄2 lbs cream cheese (at room temperature)
- 2 cups granulated sugar (low sugar option) or 2 tablespoons Equal sugar substitute (low sugar option)
- 5 large eggs (at room temperature)
- 1 cup Baileys Irish Cream
- 1 tablespoon vanilla extract (coffee extract or almond extract works well too)
- 2 cups chocolate chips (mini ones work best)
-
Espresso Whipped Cream
- 2 cups whipping cream (straight from the fridge)
- 1⁄4 cup sugar (low sugar option) or 1 teaspoon Equal sugar substitute (low sugar option)
- 2 (1/8 ounce) packets instant coffee (I use Starbucks Via)
- 2 tablespoons cocoa powder (optional, for Dusting)
directions
-
For the Espresso Whipped Cream:
- In an Stand Mixer fitted with a Whip attachment whip Cream until soft peaks form, gradually add sugar and instant coffee.
- Whip until stiff peaks form; refrigerate until ready to top cooled cheesecakes.
-
For the Cheesecake:
- Preheat oven to 325°.
- In a stand mixer fitted with the whip attachment, whip the Cream Cheese on High until smooth and creamy.
- Add the Sugar and continue to mix on High until combined (if making as a "low sugar" dessert, omit sugar and substitute 2 T. Equal).
- Crack all 5 eggs into a pitcher or large measuring cup and slowly add 1 at a time to mixer bowl; continue to mix on high until well combined.
- Turn mixer off and, using a rubber spatula, scrape the sides and bottom to remove any stuck Cream Cheese.
- Gradually add Baileys and Vanilla Extract.
- Mix on High until well combined.
- Arrange 4 prepared pie shells on a sheet pan, sprinkle with Chocolate Chips (or use Crushed Oreos, Peanut Butter or Carmel Chips) Omit if making a "low sugar" dessert.
- Divide Mix among 4 pies and use a rubber spatula to smooth out the tops being careful not to touch the sides of the crust.
- Top with remaining Chocolate Chips.
- Bake about 50 minutes until puffed up, browned and doesn't jiggle too much when shaken.
- Allow to cool completely in the fridge (cheesecake will puff up almost double in size in the oven then as it cools will shrink back down below the crust line).
- Before serving top with prepared Espresso Whipped Cream and dust with Cocoa Powder if using.
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RECIPE SUBMITTED BY
Chef at Seacrest Village in Rancho Bernardo