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:
- 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
- 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.
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.