This is the best! You will get many more than 8 servings out of this cake. EVERYONE loves it! Even if they say "Well I don't much care for a mocha flavor" they love this. Very easy to make. Sometimes I use a generic Irsh Cream, but Baileys is the best.
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 TBS butter, melted
- 2 1/4 pounds cream cheese, room temperature
- 1 2/3 cups sugar
- 5 eggs, room temperature
- 1 cup Baileys Original Irish Cream
- 1 TBS vanilla extract
- 1 cup semisweet chocolate chips
- COFFEE CREAM:
- 1 cup chilled whipping cream
- 2 TBS sugar
- 1 tsp instant coffee powder
for crust: Preheat oven to 325 degrees. Coat 9-inch-diameter springform pan with nonstick vegetabe oil spray. Combine 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.
For filling: Using electric mixer, beat cream cheese until smooth. Grafually mix in sugar. Beat in eggs 1 at a time. Blend in baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
For cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.
Garnish cheesecake wiath chocolate curls. Cut into thin slices to serve.
Print this recipe
Source: Bon Appetit/March 1989 served at The Mansion On Turtle Creek in Dallas, Tx.
Submitted By: Loretta Mason
Bailey's Chocolate Chip Cheesecake