Baileys Chocolate Cheesecake – a rich and creamy chocolate cheesecake with the great taste of Baileys Irish Cream. Topped with Baileys whipped cream and plenty of chocolate shavings!
Do you have a favorite dessert that you serve for the holidays or when you have dinner guests? I am always trying new recipes, so I don’t have a go to. But when I really want to impress I make cheesecake; Cookie Dough Cheesecake is a favorite for sure. Everyone loves cheesecake, and it always impresses. You can make mini cheesecakes like these mini Key Lime Cheesecakes, which are great for parties.
Last year for Christmas I made a Peppermint Chocolate Cheesecake that was a huge hit, so these year I decided to mix it up but stay on the same page. So we have this Baileys Chocolate Cheesecake Recipe. So rich and creamy, still chocolate, but Irish cream flavor instead of peppermint. Plus just look at the chocolate curls!
I got the recipe for this cheesecake from the new book Simply Beautiful Homemade Cakes by Lindsay Conchar from Life, Love, and Sugar. I had the pleasure of meeting Lindsay on my trip to Ohio earlier this year. She is one of the sweetest, nicest people ever. And she is uber talented. We have a running joke in my family about my decorating skills. I craft kind of like a 5 year old. So just paging through this book, is like looking at works of art to me.
I ear marked a few recipes as soon as I received the book, and I knew this Baileys Chocolate Cheesecake was going to be Christmas dessert. The Funfetti Cookie Cake was the first thing I made at the request of my husband. I usually make chocolate desserts, but he doesn’t like chocolate. So when he was eyeing that one Saturday afternoon, I decided it was time. I check and had everything I needed, so for dessert that night he got his cookie cake, with no chocolate.
Lindsay does an amazing job of giving detailed instructions with tons of pictures in this book. Look at all those chocolate curls. I have struggled with chocolate curls my whole life. But not any more! I can’t wait to use this when I make my favorite French Silk Pie next time. The pictures made this method super easy.
There are recipes for cheesecakes, layer cakes, cookie cakes, frozen cakes, cupcakes and everything in between. I can’t wait for my husband’s birthday in a couple months, because I am trying out her frosting techniques. I have never frosted a pretty cake before, but now I think I can.
Cheesecakes are a little more involved to make, but the nice thing is you can start them the day before. I made the base of the chocolate cheesecake, and put it in the fridge. The next afternoon I made the whipped cream to spread over the top and the chocolate curls. Then it was ready when my family was here that night. And it disappeared in no time!
If you have any chocolate lovers in your life, they are going to love this cheesecake recipe. I mean, all those layers of chocolate can not be bad!
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- 1 1/2 cups Oreo crumbs (2 rows)
- 3 Tbls butter , melted
- 4 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 1 Tbls flour
- 3/4 cup cocoa powder
- 3/4 cup sour cream
- 5 Tbls Baileys Irish Cream
- 1/2 tsp vanilla extract
- 4 eggs , room temperature
- 2/3 cup semi-sweet chocolate chips
- 1 1/2 Tbls vegetable shortening
- 1 cup heavy whipping cream
- 6 Tbls powdered sugar
- 2 Tbls Baileys Irish Cream
- 2 Tbls cocoa powder
- Preheat oven to 325 degrees.
- Combine Oreo cookie crumbs with butter and press into the bottom of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside to cool.
- Reduce oven temperature to 300 degrees. Wrap the outside of the pan with foil, so water from the water bath does not get in.
- In a large bowl blend cream cheese, sugar, flour, and cocoa powder together on low speed until smooth. Scrape down the sides of the bowl as necessary. Add sour cream, Baileys and vanilla. Mix until well combined. Add the eggs, one at time, mixing to combine. Pour filling into the crust.
- Place the pan in a larger baking dish. Fill the outside pan with warm water, about 1/2 way up the sides of the springform pan (do not go higher than your foil goes).
- Bake Cheesecake for 1 hour.
- Turn off oven, but do not open the door. Leave in there for 30 minutes.
- Crack the oven door and leave in for another 20 minutes.
- Remove from the oven and let set on the counter (in the water bath) for 15 minutes. Remove from water bath, remove the foil, and chill for 6-7 hours.
- After the cheesecake has cooled make the chocolate curls and whipped cream.
- Melt chocolate chips and shortening together until smooth. Spread in a thin layer over the back of a sheet pan. Place in the fridge until set. Remove and let sit on the counter for 3-6 minutes. Use a metal bench scraper or spatula and starting at the edge, scrape the chocolate to make curls.
- To make the whipped cream beat together heavy cream, powdered sugar, Baileys, and cocoa powder using a whisk attachment until you have stiff peaks.
- Spread whipped cream over the top of the cheesecake. Sprinkle chocolate curls over the top of the whipped cream.
- Serve immediately, or store in fridge until ready to serve.
** I was sent a copy of this book. I am not being compensated for writing this post. All thoughts and opinions are 100% my own.
Lindsay @ Life, Love and Sugar says
It looks so awesome Erin! I’m glad you enjoyed it! Thanks for sharing the book!
Michelle says
Made this recipe although the first time it was not completely baked. Second time I baked it for 1 hour and 45 minutes, half of the time at 325F and then followed the recipe with it staying in the oven then opening the door for the allotted times and it turned out perfect. Flavour is amazing, just lost a star for incorrect baking time.