Bailey’s Cheesecake Bars
User Reviews
5
8 reviews
Excellent
Bailey’s Cheesecake Bars
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Bailey’s Cheesecake Bars feature a chocolate graham cracker crust, Irish cream cheesecake filling with a hint of espresso, and a fudgy layer of rich chocolate ganache on top. Perfect St. Patrick's Day treat!
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Ingredients
For the crust:
- 10 chocolate graham crackers
- 6 tablespoons unsalted butter melted, 85 grams
For the filling:
- 16 ounces cream cheese completely softened to room temperature, 454 grams
- 1 cup granulated sugar 200 grams
- 1/4 cup sour cream at room temperature
- 3 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt fine sea salt
- 1/4 cup Baileys Irish Cream Liqueur
For the topping:
- 1 cup semisweet chocolate chips 170 grams
- 1/2 cup heavy cream
- 2 tablespoons Baileys Irish Cream Liqueur
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely.
- Reduce oven temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese until it’s completely smooth and creamy. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. Add the sour cream then the eggs one at a time, blending after each addition. Add in vanilla, espresso powder, and salt and blend on low speed until just combined. Use a rubber spatula to gently fold in the Irish Cream. Don’t over-mix.
- Spread batter evenly over cooled crust. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 minutes. Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely.
- Refrigerate until completely chilled, at least 4 hours.
Make the topping:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream until just simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Stir in the Irish Cream. If needed, allow to cool and thicken. Pour over the cheesecake.
- Serve or store in the fridge for up to 5 days.
Notes
- *If you can’t find chocolate graham crackers, the same amount by weight of Chocolate Teddy Grahams. I don't recommend using Oreos instead - more on this in the Tip Box above the recipe.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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