Description
Indulge in a decadent Baileys Cheesecake Cake with rich layers of chocolate and creamy cheesecake infused with Baileys Irish Cream.
Ingredients
Scale
- 1 box triple chocolate cake mix
- eggs
- water
- oil
- 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
- 1½ C semi sweet chocolate chips
- 5 tbsp Bailey’s Irish Creme
- 5 tbsp heavy whipping cream
- 1 C heavy whipping cream
- 2 tbsp Bailey’s Irish Creme
- ⅓ C powdered sugar
Instructions
- 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.
- 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.
- 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 an angled spatula.
- Place into the fridge for 2 hours to allow the ganache to harden.
- 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.
Notes
- Ensure the cheesecake cools gradually to avoid cracks.
- For a richer flavor, let the cheesecake set in the fridge overnight before serving.
- Be careful when pouring the ganache to prevent it from spilling over the edges.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg