Chocolate Glazed Bailey's Irish Cream Cheesecake
Ready In: 1 hr 15 mins
Serves: 8-10
Ingredients
For Crust
- 6 whole graham crackers
- 1⁄4 cup butter, melted
For Filling
- 3 (8 ounce) packages cream cheese, room temperature
- 7 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 6 tablespoons sour cream
- 6 tablespoons baileys irish cream
- 1 teaspoon vanilla
For Glaze
- 1⁄2 cup whipping cream
- 9 ounces semisweet chocolate, chopped
- chocolate curls (optional)
Directions
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Cool.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.
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