Bailey's Chocolate-Chip Cheesecake - Katie at the Kitchen Door (2024)

94 December 17, 2012 Dessert

No new Monday morning resolution this week. I’m still going to stick with all the resolutions I’ve created so far, but I’m not adding any new ones for a while. This is partly because of Christmas coming up, but also because I already have six resolutions going, and it’s a lot to keep up with! I figure it’s better to take a break and let these six truly become a part of my daily routine then to keep adding new resolutions, get overwhelmed and end up backtracking on the progress I’ve already made. I am planning on doing another winter cleanse during the first few weeks of January, so maybe I will pick up the new resolutions again after that.

We had a lovely Christmas party at my house on Saturday night. The house looked pretty and festive, the food was yummy, the drinks were free-flowing, and everyone seemed to have a great time. I made a few of my childhood Christmas favorites – a fancified holiday trifle (the recipe for which you can find on Life’d), punch with sherbet, and this Bailey’s Chocolate-Chip Cheesecake.

This cheesecake is one of my all-time favorite desserts, and every bite tastes like Christmas to me. It’s super rich, creamy, and the Bailey’s flavor makes it totally addictive. It does require some planning ahead, however, since it has to sit in the oven for 5 hours after it’s done baking (to allow it to set) and then chill for a few more hours. I should also admit that I didn’t splurge for real Bailey’s this time, I used the knock-off stuff… it still tasted great, though. Maybe next time I’ll just make the liquor myself too!

Bailey’s Chocolate-Chip Cheesecake

Adapted from the Bailey’s website. Serves 16-20.

10 whole graham crackers
4 TBS salted butter, melted
32 oz. cream cheese (four 8-oz packages), at room temperature
1 1/2 c. sugar
3/4 c. Bailey’s Irish Cream liquor (or other Irish cream liquor)
4 eggs
1 c. sour cream
1 TBS vanilla extract
1/4 c. flour
1 1/2 c. bittersweet chocolate chips

Preheat oven to 350°F. Grease the sides of a 9-inch round springform pan. Place the graham crackers in a heavy-duty plastic bag and crush into small pieces with a rolling pin. Mix with the crumbs with the melted butter, then press the crust into the bottom of the pan. Place the pan on top of a rimmed baking sheet, and set aside.
In a large bowl, beat the cream cheese and the sugar until smooth. Beat in the Bailey’s, then mix in the eggs one at a time. Mix in the sour cream and vanilla, then the flour, stirring just until smooth.
Stir half of the chocolate chips into the batter, then pour the filling into the prepared pan (careful, it will be very full!). Sprinkle the remaining chocolate chips on top of the cake, gently folding into the top half of the cake with a spatula. Place the cake (still on top of the baking sheet, in case of leaks) carefully into the oven.
Bake for 1 hour, then turn off the oven and leave the door closed. The cake will still be jiggly in the center at this point, but it will continue baking in the closed oven. Let the cake sit in the oven for 4-5 hours, to finish baking and setting. Remove from oven, then chill for 3-4 hours before serving. Serve cold, with whipped cream as a garnish.

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Reader Interactions

Comments

Mallory Fay says
December 17, 2012 at 10:25 pm
Holy Moly Cheesecake! I should make this for my dad – his birthday is Christmas Eve and he is a true lover of Baileys – it might be his favorite thing about weekend morning coffee :)
Reply
ericathomas (@302Erica) says
December 17, 2012 at 10:29 pm
Wow, that looks delicious! But the wait…… torturous!!!
Reply
foods for the soul says
December 17, 2012 at 10:38 pm
That looks so decadent! I haven’t baked with liquor yet, but this sounds like something I’d be more than happy to try. Save the biggest piece for me, please!
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Teresa says
December 17, 2012 at 11:25 pm
This looks absolutely amazing!
Reply
See Also
Baileys Irish Cream Chocolate Chip Cookies - Baker by Nature homemade irish cream Baileys & Coffee Blondies Sugar Free Cream Cheese Frosting - My PCOS Kitchen
foodnerd4life says
December 18, 2012 at 4:35 am
Wow this looks intense! Perfect for a party and getting everyone to tuck in!
Reply
glutenmentesreceptek says
December 18, 2012 at 1:34 pm
Looks fantastic, now I have to dream a totally non-diabetic, paleo version for the family. Maybe leaving out Baileys helps alone.
Reply
jessica says
November 17, 2013 at 12:37 am
can I freeze this?
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- katieatthekitchendoor says
  November 17, 2013 at 2:26 pm
  I’ve never tried freezing cheesecake, but I think it would probably negatively affect the texture.
  Reply
Samuel Jeffery says
December 16, 2013 at 11:41 am
Yes! That looks so good. Almost ‘too good’ to even consider sharing slices with others ;)
Reply
matilda says
July 24, 2014 at 8:11 pm
That cake looks beautiful. Do I have to put liquor in it and can I make it chocolate.
Reply
Adriana says
December 11, 2014 at 4:56 pm
Cheesecake slices can be successfully frozen. Just be sure to let it thaw in the wrapping.
Reply
Diana says
February 23, 2017 at 6:25 pm
I have made this several times now and it is amazing and everyone’s favorite. However, the top of the cake always gets brown, not nice and light like in this post. Am I doing something wrong? The temperature is the correct one, I put it on the lower level of the oven. Only difference is I don’t put chocolate chips but I cut a chocolate bar and fold that in the mixture. But that should not be the reason. Anyways, great recipe! :)
See Also
Bailey’s Irish Cream Cheesecake
Reply
- katieatthekitchendoor says
  February 23, 2017 at 8:19 pm
  Hi Diana! I’m so glad you like it – it’s one of my absolute favorites. Interesting, I’ve never had it get really brown. You could experiment with reducing the baking time? Anyways, happy that it’s always delicious!!
  Reply
- Bev Hamm says
  August 17, 2019 at 2:07 pm
  Hi Diana : Years ago I would take a dish towel, put it under the tap until it was wet..I then squeezed the water out, put the towel over the cake pan with clothes pins, put it in the oven to bake…it came out level
  And nice even light colour ..after baked remove and let cake rest without the cover.. I know this is an old idea from years ago…but it worked…
  Reply
Laura says
January 2, 2018 at 2:09 pm
Can I use Kahlua or Amaretto onsyead of Bailey’s?
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- katieatthekitchendoor says
  January 3, 2018 at 7:40 am
  I’m not sure. Bailey’s is much creamier than both Amaretto and Kahlua, and since it is a significant amount of Bailey’s, I’m sure it impacts the texture of the cake in addition to the flavor. Let me know how it goes if you try it!
  Reply
Devon says
September 20, 2018 at 11:29 am
What sort of sugar? Caster, granulated or icing?
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- katieatthekitchendoor says
  October 21, 2018 at 4:20 am
  Regular granulated sugar
  Reply
Kelly Green says
October 14, 2018 at 5:15 am
Will this recipe produce the height as in pic? Looks to be 5 inches ty
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- katieatthekitchendoor says
  October 21, 2018 at 4:21 am
  Yes, this recipe fills a 9-inch springform pan to the top. I don’t think it’s quite five-inches high, but it is a tall cake.
  Reply
Ashley says
November 20, 2018 at 11:33 pm
Looks amazing! Thank you for the recipe, I’m excited to try it! Question: is there a reason you don’t do a water bath?
Reply
Keisha says
August 8, 2019 at 5:34 am
This cake is not baked in a water bath, is that the reason it stays in the oven much longer?
Reply
Tracy says
November 25, 2020 at 9:38 pm
I’ve made this five times now it’s absolutely amazing .. add a tablespoon of cornstarch to the batter prior to cooking to avoid surface cracking and use a water bath .. it’s amazing every single time !!
Reply
- katieatthekitchendoor says
  March 4, 2021 at 3:08 pm
  Yay, so glad you enjoy it. It’s one of my favorites, too.
  Reply