Baileys Chocolate Chip Cheesecake

Rich, velvety cheesecake infused with the unmistakable flavor of Baileys Irish Cream, paired with the sweetness of dark chocolate chips – a match made in heaven! This decadent dessert is sure to impress, with a buttery graham cracker crust and a silky smooth cheesecake that will leave you wanting more.

Ingredients

• Graham cracker crumbs, 1 1/4 cups
• Granulated sugar, 1/4 cup
• Unsalted butter, 6 tablespoons, melted
• Cream cheese, 12 ounces
• Granulated sugar, 1 3/4 cups
• Large eggs, 2
• Large egg yolks, 2
• Baileys Irish Cream, 2 tablespoons
• Vanilla extract, 1 teaspoon
• Semisweet chocolate chips, 1 cup

Instructions

Preheat your oven to 350°F.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth.

Gradually add the granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by the egg yolks.

In a small bowl, whisk together the Baileys Irish Cream and vanilla extract.

Beat in the Baileys mixture into the cream cheese mixture until well combined.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly.

Pour the cheesecake batter into the prepared pan over the crust.

Drizzle the melted chocolate on top of the cheesecake batter.

Bake the cheesecake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool completely in the pan on a wire rack.

Once cooled, refrigerate for at least 4 hours or overnight.

Release the springform pan sides and transfer the cheesecake to a serving plate.

Slice and serve!

Notes

Make sure to press the crust mixture into the springform pan evenly to ensure a smooth cheesecake surface.

Use high-quality chocolate for the best flavor, and be patient when melting it, as it can seize up easily.

Don’t overbake the cheesecake, as it’ll continue to set in the refrigerator.

To ensure clean slices, dip your knife in hot water and wipe it dry between cuts.

If you’re not serving immediately, store the cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrional Value

• Calories: 540
• Total Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 10g