Bailey's Chocolate Chip Cheesecake
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- vegetable oil spray
- 2 c
- graham cracker crumbs
- 1/4 c
- 6 Tbsp
- (3/4 stick) butter, melted
- 2 1/4 lb
- cream cheese, room temperature
- 1 2/3 c
- eggs, room temperature
- 1 c
- baileys original irish cream
- 1 Tbsp
- vanilla extract
- 1 c
- semisweet chocolate chips
- 1 c
- chilled whipping cream
- 2 Tbsp
- 1 tsp
- instant coffee powder
- chocolate curls or shavings
Preheat oven to 325 degrees F. Coat 9-inch springform pan with vegetable oil spray.
2Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan.
Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees F.
Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar.
4Beat in eggs 1 at a time. Blend in Baileys and vanilla.
5Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips.
6Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes. Cool cake completely.
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
8Garnish with chocolate curls or shavings. Cut into slices to serve.