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Bailey’s Cheesecake Bars with Chocolate Crust

Bailey's Cheesecake Bars with Chocolate Crust

When I got a bottle of the new Bailey’s with a hint of Caramel Irish Cream Liqueur, I knew that I wanted to bake something with it even before I tasted it. I had two reasons for this. First, I don’t often have a full bottle of Bailey’s sitting around, so it seemed to provide ample resources for creativity. Second, while I like the taste of Irish cream, I often only have a few sips at a time. The liqueur is so rich and creamy that it can be hard to drink in large doses – but that rich and creamy texture, along with Irish cream’s unique flavor, makes it a great choice for baking!

These Bailey’s Cheesecake Bars with Chocolate Crust are a great way to use up a little extra Bailey’s when you find yourself well-stocked with Irish cream. The bars have a chocolate shortbread crust beneath a thick layer of Irish cream cheesecake. Since I happened to have that caramel-flavored Bailey’s around, that is what I used in the cheesecake this time, but regular Bailey’s is just as delicious. Irish cream has a hint of chocolate and coffee in it that ties in very well with the chocolate crust.

The bars used quite a bit of Bailey’s, so they are rather “grown up” and should be a big hit with adults, especially if you like Bailey’s to begin with. The cheesecake is very creamy, and the rich Irish cream contrasts well with the tang of the cream cheese. The chocolaty crust provides a wonderful contrast in texture. They’re easy enough to make on a weeknight, fancy enough to serve at a dinner party and taste fantastic. What more could you want?

Bailey’s Cheesecake Bars with Chocolate Crust
Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt

Cheesecake
1/2 cup sugar
1/4 cup half & half/light cream
1/2 cup Bailey’s Irish Cream
2 (8-oz) packages plain cream cheese, room temperature
3 large eggs, room temperature
1 tbsp all-purpose flour
1 tsp vanilla extract

Preheat oven to 350F. Lightly grease a Baker’s Edge pan (or 9×13-inch baking pan). Begin by making the crust. In a large or extra-large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 15-17 minutes.
While the crust bakes, combine sugar, half & half, Bailey’s and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated to add the next, followed by flour and vanilla.
Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-26 minutes, until the filling is set (a 9×13 pan might need an extra couple of minutes, so be sure to test that the cheesecake is set by gently jiggling the pan before removing it from the oven).
Cool completely before slicing (don’t worry if the cheesecake appears to deflate as it cools), or refrigerate overnight.
Store in the refrigerator.

Makes 16-20 bars.

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30 Comments
  • Pille
    January 17, 2007

    I’ve got a bottle of local cream liqueur and I’ve been looking for a cheesecake recipe where I could use it. Now I’ve got it – thanks, Nic!!

  • Brilynn
    January 17, 2007

    This is exactly my type of cheesecake bar. I’m a big fan of Baileys, but only really when it’s in other things… like truffles, or cheesecake.

  • Michele
    January 17, 2007

    Wow! That sounds like heaven!

  • Kelli
    January 17, 2007

    Oh my, Bailey’s + Cheesecake. I think I know what I’m going to be making.

  • jjoongie
    January 17, 2007

    Mmm can I just say that I love your blog? All the recipes are awesome, and the little notes and tips you leave have helped me a lot, especially with bread, so thanks! (:

    I’ll most definitely be trying this recipe out soon! I love Baileys.

  • rachel
    January 17, 2007

    those look really good. i love baileys but never really drink it, especially at home. does anyone else hate having to buy a full bottle of alcohol just for a recipe?

  • Tokyoastrogirl
    January 17, 2007

    Oh wow….now this looks like something I could wrap my taste buds around. I adore cheesecake – I’ll have to try this version soon.

  • Megan
    January 22, 2007

    Well this sounds amazing! I am a huge fan of bars like these – feels less of a commitment than a huge slice of thick cheesecake =) Thanks for this recipe – love Baileys!

  • Julie
    January 22, 2007

    I used to love Bailey’s, then I overindulged and experienced too much of a good thing…hasn’t been quite the same since, so cheesecake might be a nice way to reintroduce it.

    I made and blogged about your wonderful meyer lemon tart a few weeks ago. I tried to leave a comment, but I kept getting errors on my computer. Anyway, here’s the link. I must thank you for the GREAT recipe. It was simple and we loved the lemon flavor in the crust as well as the filling!

  • thecoffeesnob
    January 23, 2007

    It’s taking every ounce of self control i have not to run to the kitchen to make these right now and have them for breakfast. They look SO good. Nic.

    I made the Perfect Brownies the other day with Baileys, Mint Chocolate as well. While the brownies were divine on their own {i get asked for the recipe all the time), the Baileys just added such a kick. Thank you so much for sharing such amazing recipes!

  • Barb
    January 24, 2007

    Thanks for posting this. You always have amazing recipes. I received a bottle of Baileys also (regular) and knew I wanted to bake with it. Now I have a recipe to try.

  • Helene
    January 24, 2007

    I have a bottle of homemade caramel liqueur ready to go and now a great recipe to try it with. Thank you!

  • Boston1955
    January 28, 2007

    I’m from Spain, in Barcelona, I like your blog.
    My english its horiible.

  • Morven
    March 1, 2007

    I made this for a shared morning tea at work and it went down a treat – several people have asked for the recipe. Thank you

  • LAURA
    May 8, 2007

    Try the Baileys with 3/4 club soda over ice….tasty with the cheese cake!Great recipe! Hint: put soda in first, as it bubbles up.

  • tovorinok
    July 5, 2007

    Hi all!

    Great book. I just want to say what a fantastic thing you are doing! Good luck!

    G’night

  • sasa
    February 5, 2008

    Hi,

    if i were to use a round springform pan, what size should i use?

    thanks 🙂

  • Quinn
    May 11, 2008

    Hi, if I were to bake this in a 9” round springform pan, do I have to vary the baking time? Thanks

  • Candactitty
    July 8, 2008

    have a nice day!

  • Steve
    March 23, 2009

    This looks tasty, I have been looking for a delicious recipe using Bailley’s Irish Cream!

  • Paul
    June 10, 2009

    Hi! I’ve been looking for a easy cheescake recipe and I have to say this one caught my attention. I just happen to love Bailey’s and recently got the caramel flavored one as a present.
    I will be making this cheesecake tonight!!!
    Thanks!

  • Shari Thorup
    August 27, 2009

    Rachel you use it in the recipe and then put it in your coffee on Sunday brunch.

  • k
    October 6, 2009

    Sounds amazing but I was not impressed. Creamy and tasty filling- tasteless crust- maybe adding some nuts to the crust would help it a little. Sorry…

  • cheap clothes online
    April 25, 2010

    look really good. i love baileys but never really drink it, especially at home. does anyone else hate having to buy a full bottle of alcohol just for a recipe

  • p90x
    April 25, 2010

    I just want to say what a fantastic thing you are doing

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  • mac cosmetics outlet
    May 18, 2010

    ve been looking for a easy cheescake recipe and I have to say this one caught my attention. I just happen to love Bailey’s and recently got the caramel flavored one as a present.
    I will be making this cheesecake tonight!!!

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