Bailey's Irish Cream Cheesecake
Shared with me by: Marilyn S-C (former neighbor & friend)
Bailey's and Cheesecake, it doesn't get better than that!
Ingredients
- 1/4 c. butter, melted
- 1-1/2 cups finely crushed, cream filled, Oreo chocolate sandwich cookies (about 18)
- 3 (8 oz.) pkgs. cream cheese, softened
- 14 oz. sweetened condensed milk (not evaporated milk)
- 1/2 cup Bailey's Irish cream - add more if you want a stronger taste; you can’t have too much Bailey's
- 12 oz. pkg. dark or semi-sweet chocolate chips, melted
- 4 eggs
- 2 t. vanilla extract
Topping
- 1 c. low fat sour cream (Daisy)
- 4 Tbls. Bailey's Irish cream
- 4 Tbls. powdered sugar
- dark chocolate shavings, for garnish (optional)
Instructions
Preheat oven to 300 degrees.
Add butter to Oreo crumbs, using a fork, blend to mix (shouldn’t be real wet). Pat firmly on bottom of 9-inch spring form pan.
In large mixer bowl or food processor, beat cream cheese until fluffy. Add sweetened condensed milk; beat until smooth. Add eggs and vanilla, beat and mix well. Add remaining ingredients, beat and mix well. Do not over mix. Pour into prepared pan.
Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove side of pan.
Topping: Mix ingredients until smooth. Add more Irish cream and powdered sugar if you want a stronger, sweeter taste. Spread topping over top of cheesecake.
Garnish as desired.
Refrigerate leftovers.