Baileys Cheesecake Cake
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Baileys Cheesecake Cake
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I'm obsessed with this Baileys Cheesecake Cake. Layers of chocolate cake, creamy cheesecake and Bailey's Irish Cream ganache. Doesn't that just sound delicious?
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Ingredients
Cake:
- 1 box triple chocolate cake mix
- eggs
- water
- oil
Cheesecake:
- 24 oz cream cheese 3 blocks
- 1 C sugar
- 3 tbsp flour
- ¾ C sour cream
- ½ C Baileys Irish Creme
- 3 large eggs
- 1 tsp vanilla
Chocolate Ganache:
- 1½ C semi sweet chocolate chips
- 5 tbsp Bailey's Irish Creme
- 5 tbsp heavy whipping cream
Whipping cream:
- 1 C heavy whipping cream
- 2 tbsp Bailey's Irish Creme
- ⅓ C powdered sugar
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Instructions
Cake:
- Preheat oven to 350 degrees
- Prepare cake as shown in directions on the back of the box
- Spray 9-inch springform pan with cooking spray
- Pour cake batter HALF way into the springform pan
- Bake for 30-35 minutes or until a toothpick comes out clean
- Once baked, reduce the temp to 300 degrees
Cheesecake:
- Using a standing mixer, cream together the cream cheese, sugar and flour until combined and smooth
- Mix in the sour cream until smooth
- Mix in the Bailey's and vanilla extract until smooth
- Beat in the eggs, one at a time until mixed in before mixing in the next egg.
- Pour the cheesecake batter onto the top of the cake in the springform pan
- Place into the oven for 1 hour
- Once the timer goes off, turn off the oven and leave cheesecake in the oven for 30 minutes
- Once 30 minutes is up, crack the oven door and leave cheesecake in there for another 30 minutes
- Once that 30 minutes is up, remove cheesecake from oven and place into the fridge overnight
Chocolate Ganache:
- Using a double boiler, combine the chocolate chips, heavy whipping cream and Baileys into the top pot
- Gradually mix with a wired whisk until chocolate chips start to melt
- Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake
- Smooth chocolate with a angled spatula
- Place into the fridge for 2 hours to allow the ganache to harden
Whipping Cream:
- Using a large mixing bowl and hand beaters, combine the heavy whipping cream , powdered sugar and Bailey's and beat on medium speed until stiff peaks start to form
- Scoop into piping bag and set aside
- Remove cheesecake from the fridge and pipe dollops of whipped cream onto the edge of the cheesecake
Nutrition Information
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Calories
762kcal
(38%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
49g
(75%)
Saturated Fat
26g
(130%)
Cholesterol
159mg
(53%)
Sodium
523mg
(22%)
Potassium
384mg
(11%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
1320IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
164mg
(16%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 762 kcal
% Daily Value*
| Calories | 762kcal | 38% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 49g | 75% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 159mg | 53% |
| Sodium | 523mg | 22% |
| Potassium | 384mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 164mg | 16% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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