Another big hit from Easter weekend! I was torn about making it in the first place, since I was already making a bunch of other desserts…but I’m soooo glad I did. And so was everyone else!
I’m bummed that I didn’t get a picture of the inside of this. It would be even further proof of how amazing it was.
I really wish I had another piece of this. I may have to make this again this weekend!
Baileys Chocolate Chip Cheesecake
from Katie at the Kitchen Door
10 graham crackers
4 tablespoons butter, melted
32 ounces cream cheese, softened
1 1/2 cups sugar
3/4 cup Baileys Irish Cream
1 cup light sour cream
1 tablespoon pure vanilla extract
1/4 cup flour
1 1/2 cups bittersweet chocolate chips
Preheat oven to 350 degrees. Grease sides of a 9 inch springform pan. Put graham crackers in plastic bag and crush with rolling pin. Mix crumbs with melted butter and press crust into bottom of pan. Place pan on top of baking sheet and set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in Baileys, then eggs one at a time. Mix in sour cream and vanilla, then stir in flour until just smooth.
Stir half of chips into batter, then pour filling into prepared pan. Be careful because it will be very full. Sprinkle remaining chips on top of cake, then gently fold into top half of cake with plastic spatula. Carefully place cake into oven.
Bake for 1 hour, then turn off oven and leave door closed. Let cake sit in oven for 4-5 hours. Remove from oven, then refrigerate for at least 3-4 hours before serving.