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Bailey’s Irish Cream Chocolate Chip Cheesecake Recipe

Bailey's Irish Cream Chocolate Chip Cheesecake Recipe
Bailey’s Irish Cream Chocolate Chip Cheesecake Recipe
Smooth and creamy, this recipe for Bailey’s Irish Cream Chocolate Chip Cheesecake is absolutely amazing!

As a day after Christmas baby, I don’t normally get cake. but with this Bailey’s Irish Cream Chocolate Chip Cheesecake recipe, I don’t even mind.

Easy to make, I did not use the coffee topping but instead made homemade whipped cream. No matter when you serve this delicious cheesecake recipe, it will receive rave reviews! For best results, I recommend preparing this wonderful cheesecake two nights in advance of your event.

Bailey’s Irish Cream Chocolate Chip Cheesecake Recipe

Bailey’s Irish Cream Chocolate Chip Cheesecake Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Yield: 1 Cheesecake

Bailey’s Irish Cream Chocolate Chip Cheesecake Recipe

I found the original recipe on I did take a few liberties with it: I made an Oreo cookie crust and did not use the pecans. I also did not make the Coffee Cream Topping but instead made homemade whipped cream.


  • 1/2 Cup Toasted Pecans, Cooled and Crushed
  • 2 Cups Chocolate Oreo Cookie Crumbs
  • 1/4 Cup Sugar
  • 6 Tablespoons Butter, Melted
  • Filling
  • 2 1/4 lbs Cream Cheese, Softened
  • 1 2/3 Cups sugar
  • 5 Eggs
  • 1 Cup Bailey's Original Irish Cream
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Semi-Sweet Chocolate Chips
  • Coffee Cream Topping
  • 1 Cup Whipping Cream
  • 2 tablespoons Sugar
  • 1 teaspoon Instant Coffee Powder
  • Chocolate Curls or English Toffee Bits, to Top


  1. Combine all Crust ingredients.
  2. Press into a 10" spring form pan and up the sides one inch.
  3. Bake at 325 for 7-10 minute.
  4. Filling
  5. Beat Cream Cheese with electric mixer until smooth.
  6. Beat sugar in gradually, and then add eggs one at a time.
  7. Slowly blend in Bailey's Irish Cream and Vanilla Extract.
  8. Sprinkle half of the Chocolate Chips over the Crust.
  9. Blend in Bailey's and vanilla.
  10. Spoon in filling.
  11. Sprinkle with remaining Chocolate Chips.
  12. Bake at 325 degrees approximately for 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.
  13. Cool cake completely.
  14. Topping
  15. Beat Whipping Cream and Sugar in chilled mixer bowl.
  16. Place on cooled Cheesecake. Top with Curls or Bits, if desired.

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About Jessica Nunemaker

Jessica Nunemaker is the Owner of little More than a website, little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and soon to be a book! Look for "little Indiana: Small Town Destinations" published by Indiana University Press in early 2016--just in time for Indiana's BIG 200th Birthday Celebration! Jessica Nunemaker is happy to speak about small towns, creating community, or Indiana tourism at your next event, large or small.

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