Bailey’s Cheesecake Bars with Chocolate Crust
- January 16, 2007
- Cakes - Cheesecake, Chocolate, Pie and Tart Crusts, Recipes
- 29 comments
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’m not that interested in having more than a few sips at a time. The creaminess of the liqueur is just too rich for me on its own, even over ice, in large doses.
That being said, the Bailey’s Caramel doesn’t really taste like your typical Irish cream at all. Without sharing a drink with you (would that I could!), I’ll simply say that it tastes very similar to a caramel macchiato from Starbucks, albeit an alcoholic one. Caramel is such a versatile flavor that I couldn’t initially decide what to do with it. Brownies came to mind, but somehow I ended up deciding to start with cheesecake.
I have made plain cheesecake bars using my Baker’s Edge pan before and they turned out so beautifully that there was no doubt in my mind I would have to use it again. I still think that the unusual design of the pan makes it perfect for anything that is likely to end up with overcooked edges and an undercooked center when baked in a normal pan, like cheesecake bars and brownies, in addition to whatever else you want to put in it.
These bars turned out beautifully. I used quite a bit of Bailey’s, so they are rather “grown up” and probably won’t be a big hit with the kids, but they should be a big hit with the adults, especially if you like Bailey’s to begin with. The cheesecake is creamy, with notes of caramel and Irish cream and the chocolaty crust provides a wonderful, shortbread-like 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 Caramel (or regular Bailey’s)
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.
Note: Use full-fat cream cheese in this recipe, or substitute Neufchatel cheese to reduce the fat, but do not use whipped or fat free cream cheese.
29 Comments
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!!
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.
Wow! That sounds like heaven!
Oh my, Bailey’s + Cheesecake. I think I know what I’m going to be making.
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.
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?
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.
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!
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!
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!
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.
I have a bottle of homemade caramel liqueur ready to go and now a great recipe to try it with. Thank you!
I’m from Spain, in Barcelona, I like your blog.
My english its horiible.
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
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.
Hi all!
Great book. I just want to say what a fantastic thing you are doing! Good luck!
G’night
Hi,
if i were to use a round springform pan, what size should i use?
thanks
Hi, if I were to bake this in a 9” round springform pan, do I have to vary the baking time? Thanks
have a nice day!
This looks tasty, I have been looking for a delicious recipe using Bailley’s Irish Cream!
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!
Rachel you use it in the recipe and then put it in your coffee on Sunday brunch.
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…
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
I just want to say what a fantastic thing you are doing
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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!!!