baileys cheesecake

This Guinness and Baileys Cheesecake Cake has two layers of homemade chocolate Guinness cake with a Baileys cheesecake center and frosted with a Baileys cream cheese whipped cream.

Guinness and Baileys Cheesecake Cake

all-purpose flour

sugar

cocoa powder

baking soda

baking powder

Guinness beer (room temperature)

vegetable oil

eggs

vanilla extract

sour cream

cream cheese (room temperature)

Baileys Irish Cream (original)

heavy whipping cream

Preheat oven to 325 degrees. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy.

Add in the granulated sugar and flour. Beat until the sugar and flour is incorporated into the cream cheese.

Add in the eggs one at a time and beat until it's combined. Scrape down the sides and bottom of the bowl before adding the next egg.

Add in the vanilla extract and Baileys and beat until combined.

Pour the cheesecake batter into the prepared springform pan.

Place into the oven and bake for 1 hour. To test the cheesecake, jiggle the pan. The sides shouldn't move and the center should jiggle slightly as jello would.

Remove from the oven and let cool to room temperature. Place into the oven and chill overnight.

Cheesecake

Preheat oven to 350 degrees. Cut two parchment circles to fit in the bottoms of two 9-inch round pans. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.

In a large bowl, add in the flour, sugar, cocoa powder, baking soda, and baking powder. Whisk to combine the ingredients thoroughly.

In a separate large mixing bowl, add in the vegetable oil, eggs, vanilla extract, and sour cream. Whisk until it comes together and is smooth.

Continue to whisk while slowly adding in the bottle of beer.

Add the dry ingredients into the wet ingredients and whisk until the batter is smooth.  Scrape the sides of the bowl and whisk in any remaining bits.

Divide the batter equally into the two prepared round pans.

Wrap the pans in even-bake strips to help the cakes to bake flat.

Place into the prepared oven and let bake for 40 to 45 minutes or until done. Place a toothpick into the center of the cakes and if the toothpick comes out with moist crumbs or clean, the cakes are done.

Let cool completely.

Cake

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.

Add in 1/2 cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.

Add in another 1/2 cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.

Add in 1 cup of heavy whipping cream and continue to beat until incorporated.

Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting.

Add in the powdered sugar and Baileys. Beat until the cream cheese whipped cream comes up to stiff peaks.

Frosting

Level the two layers of cake.

Add a small amount of frosting to the center of the cake plate and thinly spread out.

Add the cake to the center of the cake plate.

Add about 1 cup of frosting to the top of the cake. Evenly spread it out with an offset spatula.

Add the cheesecake layer to the top. Trim the cheesecake if it sticks out farther than the cake. Use a butter knife to smooth the sides after it&#039;s trimmed.

Add about 1 cup of frosting to the top of the cheesecake and evenly spread it out.

Add the final layer of cake.

Add about 2 to 3 cups of frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.

Clean off the cake plate and add sprinkles to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall.

Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles to the swirls.

Assemble

Looking for the perfect Baileys cheesecake recipe? This Baileys Cheesecake is the best.

Baileys Cheesecake

Oreo cookies

tbsp. butter, melted,

kosher salt

(8-oz.) bars cream cheese,

c. sugar

cornstarch

c. Baileys Irish Cream

pure vanilla extract

heavy cream

c. semisweet chocolate chips

Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.

Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.

Pour batter into crust and place on a large baking sheet.

Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)

When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, then stir until creamy, until no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.

Cooked cheesecake at temperature for time listed & then turned oven off and left to cool for one hour. 
It was so brunt tasting 🤮 No Baileys taste, just burnt.. Waste of time and ingredients.

I'm making this for family dinner on St Patrick's Day. I'm only serving 4 people and I don't want too many left overs. I was also a bit alarmed by the high fat & high carbs but I didn't want to lose the flavor so I subbed the full fat  cream cheese with a 1/3rd fat version, halved the quantities of all ingredients and baked it in an 8" cake pan. The filling  still came up to the top of the pan. I checked it after 1hr 10mins in case it cooked quicker but it took the full 1hr 20m.
I think it will still be delicious and it'll only be 400 calories per slice (1/10th of the cake) instead of 800 😱😱

https://streaming.hearstdigitalstudios.com/d574e3ec-0ec0-4a99-a34a-f26fcfd17800/video_rover_16x9_1080p_hd_1552686729_68461.mp4

This Baileys Cheesecake Is A Dream

This Baileys cheesecake is smooth and creamy with boozy Irish Cream flair. So if you’re looking for the ultimate grown-up dessert, you just found it!

Baileys Cheesecake (Easy Recipe)

toasted pecans, crushed

chocolate Oreo cookies, crushed (about 22 cookies)

butter

cream cheese, room temperature

eggs, room temperature

Baileys Original Irish Cream

vanilla

semi-sweet chocolate chips, divided

whipping cream

instant coffee powder

chocolate curls

Preheat the oven to 325 degrees Fahrenheit (160°C), and lightly grease a 10-inch springform pan with cooking spray. Add a layer of parchment to the bottom, and set aside.

For the crust, combine the chopped pecans with the crushed Oreos, sugar, and melted butter.

Mix until it resembles wet, coarse sand, then press the mixture into the bottom and about an inch up the sides of the springform pan.

Bake the crust for 7 to 10 minutes. Remove the pan from the oven and set it aside to cool.

Meanwhile, prepare the filling.

In a large bowl, beat the soft cream cheese with an electric mixer until smooth and fluffy.

Keep mixing on medium speed and gradually add the sugar. Beat until smooth.

Add the eggs, one at a time, beating well after every addition.

Pour in the Baileys and vanilla and beat for another 10-20 seconds on low until smooth. Set aside.

Sprinkle half of the chocolate chips evenly over the crust.

Then pour the cheesecake filling into the crust over the chocolate chips, and top that with the other half of the chocolate chips.

Place a separate baking pan filled halfway with water on the bottom rack of the oven.

Next, place the springform pan on the middle rack and bake for 1 hour and 20 minutes, or until the sides are set but the center is still jiggly.

Turn off the oven and open the door slightly (a few inches). Leave the cheesecake to cool for 60 minutes, then take it out and leave it to cool further on the counter.

When the cheesecake is cold, cover it with plastic wrap and chill it in the fridge overnight.

Just before serving, whip the cream, sugar, and instant coffee in a medium bowl with an electric mixer until fluffy.

Spread or pipe it over the completely cooled cheesecake.

Finally, garnish with chocolate curls or toffee bits, if desired.

This creamy Bailey&#039;s Irish cream cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling made with Irish cream, on top of an Oreo cookie crust, and then topped with an Bailey&#039;s Irish cream chocolate ganache. And the best part is the cheesecake can be made the day before!

oreo cookies

Tablespoons (71 g) unsalted butter (melted)

(four 8-ounce blocks) cream cheese (softened

½ cups (300 g) granulated white sugar

salt

eggs (room temperature)

(160 g) sour cream (room temperature)

(160 ml) Baileys Irish cream

chocolate (chopped)

½ cup (120 ml) heavy cream

Tablespoons Baileys irish cream

Preheat oven to 350°F (180°C), with rack in middle of oven.

Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter. 35 oreo cookies 5 Tablespoons (71 g) unsalted butter

Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).

Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.

Make cookie crust

In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese on low speed until lightly beaten and creamy then add the sugar and cornstarch and beat on medium speed for 4 minutes. 32 ounces (four 8-ounce blocks) cream cheese  1 ½ cups (300 g) granulated white sugar 1 tablespoon cornstarch

Add the salt and vanilla extract, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and Irish cream, beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 4 large eggs  ⅔ cup (160 g) sour cream  ⅔ cup (160 ml) Baileys Irish cream

Make cheesecake filling

Lower the heat on the oven to 325°F (160°C).

Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.

Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.

Place the roasting pan with the springform pan in it, in the oven.

Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much lightly tent the top with foil.

Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.

Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator overnight.

Bake the cheesecake

Chop chocolate into fine pieces and place into a heatproof bowl. 4 ounces semi-sweet or bittersweet chocolate

Heat cream and Baileys Irish cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir. ½ cup (120 ml) heavy cream 2 Tablespoons Baileys irish cream

After 5 minutes, whisk until smooth.

Pour over the cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes before slicing and serving.

Make chocolate ganache:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1742314441/ibpztbc255m102nz0ynn.mp4

This Bailey's cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling made with Bailey's Irish cream, with an Oreo cookie crust, and after baking it's topped with a Bailey's chocolate ganache. And the best part is the cheesecake can be made the day before!

Bailey's Cheesecake

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Baileys Cheesecake (Easy Recipe)

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