Cook1 hr 19 mins
This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!
- 118.29 ml toasted pecans, cooled and crushed
- 473.18 ml chocolate Oreo cookie crumbs
- 59.14 ml sugar
- 88.74 ml melted butter
- 1020.58 g cream cheese, at room temp
- 395.10 ml sugar
- 5 eggs, at room temp
- 236.59 ml Baileys Original Irish Cream
- 14.79 ml vanilla
- 236.59 ml semi-sweet chocolate chips
Coffee Cream Topping
- 236.59 ml chilled whipping cream
- 29.58 ml sugar
- 4.92 ml instant coffee powder
- chocolate curls or Skor English toffee bit, for decoration on top
- Mix all ingredients.
- Press into a 10" spring form pan and up the sides one inch.
- Bake at 325 for 7-10 minute.
- Beat cream cheese with electric mixer until smooth.
- Beat sugar in gradually, and then add eggs one at a time.
- Blend in Bailey's and vanilla.
- Sprinkle half of chocolate chips over crust.
- Spoon in filling.
- Sprinkle with remaining chocolate chips.
- Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
- Cool cake completely.
- Coffee Cream Topping:.
- Beat all ingredients and spread over cooled cake.
- Top with chocolate curls or Skor bits.
- *NOTE: Be sure to make and refrigerate at least one day before serving.
I fall in love with this cake! Is it decadent? Sure it is! Can it fail? Never! I couldn't stop eating. It was sooo good and with every bite it get better and better. The crust is really easy to make as well as the filling is. First I thought it might be to much Bailey's in it, but do NOT reduce the amount. While the cake was in the oven a mouthwatering smell was in the air. I placed it in the fridge for one day. For the topping I left out the butter and replaced it by 1 teaspoon sugar to make it a coffee flavored whipped cream. I would suggest to make the topping before serving and to decorate the cake with it just before serving. I used a more bitter-flavored chocolate which adds a nice contrast to the sweetness of the cake. The cake itself was firm but with a delicate moisture. The chcocolate chips add a crunchy moment and were sweet with some bitter cacao notes. Wonderful. I could spend hours and hours on describing this wonderful and decadent cheese cake, but a description is a very weak substitute for an overhelming enjoyment of tasting this cake. Try it and you will fall in love with it, too. There is no rating, which can do this recipe justice! Thanks for this masterpiece.
This was my first attempt at a cheesecake and it was a complete success! I made it for a St. Patrick's day dinner with the family and in-laws and everyone RAVED over it. I used low-fat cream cheese and made vanilla whipped cream instead of the recommended topping. I will definitely be making this again!
This is a terrific cake. I substituted cinnamon and regular graham crackers for the crust because I dislike oreos. I also used nechtafel cream cheese. It was great. Though I did have to cook it 15 min. longer to brown due to bath and foil. The cake tastes better after 2-3 days of sitting for flavor