Rich Chocolate Cheesecake Bars laced with Baileys Irish Cream!
Boozy desserts! Who’s with me and thinks adding a splash of liquor in your recipes enhances the flavor? Especially desserts, they seem to be able to take a good amount and still be able to taste amazing.
Some of my dessert/booze favorites are tiramisu and Kaluha, sticky toffee pudding with whisky and of course Baileys Irish Cream with any chocolate dessert.Making super rich chocolate cheesecake bars and adding Baileys Irish Cream to the recipe seemed like the best idea I’ve had this year, though it is still only January so hopefully there’s more to come. This is a simple cheesecake batter with a double chocolate cookie crust for the base. I know a lot of people who get more anxious making a cheesecake than a soufflé, but really there’s no need to be. The most important thing about making cheesecake is to give yourself plenty of time.
Making the perfect cheesecake-
- Ideally, you want to make it a day ahead of when you plan on eating it. Let it set in the fridge overnight but just as important is to let it sit at room temperature for about 30 minutes before slicing.
- A cheesecake might take up to an hour to bake in the oven but then plan on another hour for it to stay there after the oven has been switched off. I like to prop my oven door open about three inches with a spatula just to slowly let the oven cool down.
- Always run your super sharp knife under hot water after cutting a slice or two or the knife will start to stick and you’ll end up with a mess.
- If you over bake a cheesecake, expect to see some cracks in the center. But don’t panic, You can top the cheesecake with whipped cream or frosting and boom, cracks can’t be seen anymore. If you don’t want to add a topping, then run a knife under really hot water and gently smooth the crack over.
- Your cheesecake is ready when the center is still a little bit jiggly but has a dull skin on it instead of looking wet. The outer edges should be firm to the touch.St Patrick’s Day will be here oh so soon and these Baileys Irish Cream cheesecake bars are crying out to be made .But you have to share!
Baileys Irish Cream Chocolate Cheesecake Bars
For The Crust
- 2 (10.25oz) packs Chips Ahoy Double Chocolate Cookies
- 4 tbsp melted butter
- 16 oz cream cheese, softened
- 2/3 cups sugar
- 5 eggs
- 2/3 cups heavy cream
- 1/3 cup Irish cream liqueur
- 2 tsp vanilla extract
- 2 tsp strong black coffee
- 12 oz semisweet chocolate chips
- Crush the cookies in a food processor and transfer to a bowl.
- Add the melted butter and stir with a fork until all of the butter has been soaked up by the cookie crumbs.
- Transfer the crumb mixture to a 13x9 inch baking dish and press down to form a flat and even base.
- In the bowl of a stand mixer, beat the cream cheese until smooth.
- Add the sugar and mix well.
- Add the eggs one at a time making sure to scrape down the bowl after each addition.
- Add the cream, liqueur, vanilla, and coffee and mix on low speed until well combined.
- Melt the chocolate carefully and pour into the cheesecake batter.
- Mix on low speed until well mixed.
- Pour the batter into the prepared baking dish.
- Bake at 350 degrees for the first 15m and then turn the oven down to 325 degrees F.
- Bake for a further 70 minutes or until the cheesecake looks like it's set in the middle and not wet.
- Turn the oven off and leave the door ajar.
- Let the cheesecake cool in the oven for another hour and then store in the refrigerator overnight
- slice into squares when cool and serve at room temperature.