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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 pkg Chocolate Wafers
2 tbsp sugar
1 1/2 oz semisweet chocolate chips
5 tbsp unsalted butter, melted
Baileys Chocolate Mousse Cream Cheese Filling
4 (8 oz) pkg cream cheese, at room temperature
1 1/4 cups sugar
4 eggs
1 cup Baileys Irish Cream
1 tsp vanilla extract
12 oz semisweet chocolate chips, melted
Decorative Topping
2 oz semisweet chocolate chips
2 tbsp heavy whipping cream
Preheat the oven to 325. Butter the side of a 10-inch springform pan and line the bottom with parchment paper. Set aside.
For the crust: Combine the cookies, sugar and chocolate chips in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well mixed. Transfer the cookie mixture to the pan and pat evenly onto the bottom and up b the side of the pan. Set aside.
For the Baileys chocolate mousse cream cheese filling: Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs one at a time and continue to mix until smooth. Blend in the Baileys Irish Cream and vanilla extract. Last, add the melted chocolate and mix on low speed until thoroughly blended. Transfer the batter to the prepared pan and bake at 325 for 50 minutes.
Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
Remove the side of the springform pan once the cheesecake is cold.
For the topping: Melt 2 ounces chocolate chips in a small saucepan over low heat. Add the cream and stir until well blended. Spoon the topping into a small plastic freezer bag and make a small cut in one of the bottom corners. Squeeze the topping out over the cake.
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Baileys Chocolate Mousse Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 pkg Chocolate Wafers
2 tbsp sugar
1 1/2 oz semisweet chocolate chips
5 tbsp unsalted butter, melted
Baileys Chocolate Mousse Cream Cheese Filling
4 (8 oz) pkg cream cheese, at room temperature
1 1/4 cups sugar
4 eggs
1 cup Baileys Irish Cream
1 tsp vanilla extract
12 oz semisweet chocolate chips, melted
Decorative Topping
2 oz semisweet chocolate chips
2 tbsp heavy whipping cream
Preheat the oven to 325. Butter the side of a 10-inch springform pan and line the bottom with parchment paper. Set aside.
For the crust: Combine the cookies, sugar and chocolate chips in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well mixed. Transfer the cookie mixture to the pan and pat evenly onto the bottom and up b the side of the pan. Set aside.
For the Baileys chocolate mousse cream cheese filling: Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs one at a time and continue to mix until smooth. Blend in the Baileys Irish Cream and vanilla extract. Last, add the melted chocolate and mix on low speed until thoroughly blended. Transfer the batter to the prepared pan and bake at 325 for 50 minutes.
Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
Remove the side of the springform pan once the cheesecake is cold.
For the topping: Melt 2 ounces chocolate chips in a small saucepan over low heat. Add the cream and stir until well blended. Spoon the topping into a small plastic freezer bag and make a small cut in one of the bottom corners. Squeeze the topping out over the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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