Lunch With Loni

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Baileys Chocolate Chip Cheesecake Bars February 16, 2013

Filed under: Uncategorized — lonislens @ 3:50 pm

Cheesecake bars are my default recipe if I want to bring something to work or to a party.  While a whole cheesecake looks pretty, these are easier to grab one of and eat than to cut an entire slice of cheesecake.  Plus, I don’t have to worry about springform pan issues. I wound up the proud owner of a bottle of Bailey’s after a holiday gift exchange and this recipe was the perfect way to put it to use!

 

Recipe Courtesy Of: Leslie at Food.com

Recipe Located Online At:

http://www.food.com/recipe/baileys-irish-cream-chocolate-chip-cheesecake-132261

Baileys Chocolate Chip Cheesecake

Ingredients

  • Crust

    • 1/2 cup toasted pecans, cooled and crushed
    • 2 cups chocolate Oreo cookie crumbs (I used chocolate graham crackers instead.)
    • 1/4 cup sugar
    • 6 tablespoons melted butter

    Filling

    • 2 1/4 lbs cream cheese, at room temp
    • 1 2/3 cups sugar
    • 5 eggs, at room temp
    • 1 cup Baileys Original Irish Cream
    • 1 tablespoon vanilla
    • 1 cup semi-sweet chocolate chips

    Instead of making the whipped topping the original recipe calls for, I melted some chocolate and drizzled it over the bars.

Directions

1. Mix all of the crust ingredients.

2. Press into a 10″ spring form pan and up the sides one inch. (I used a rectangular pan lined with parchment paper so I could easily pull the bars out.  Since I had plenty of batter, I also made some of them in silicone muffin/cupcake liners.)

3. Bake at 325 for 7-10 minutes.

4. Beat cream cheese with electric mixer until smooth.

5. Beat sugar in gradually, and then add eggs one at a time.

6. Blend in Bailey’s and vanilla.

7. Sprinkle half of chocolate chips over crust.

8. Spoon in filling.

9. Sprinkle with remaining chocolate chips.

10. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.

11. Cool cake completely.

*NOTE: Be sure to make and refrigerate at least one day before serving.

 Enjoy!  I brought these to a Superbowl party and they went over well.  The Baileys cuts the richness of the cheesecake a bit in my opinion, so they don’t seem overly rich. 

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