Baileys Brownie Cheesecake Recipe

Alright, fellow confectionery explorers, get ready to embark on a decadent journey with me as we dive into this exquisite Baileys Irish Cream Cheesecake Brownie. This little slice of heaven combines the rich allure of chocolate ganache, creamy cheesecake infused with the smooth charm of Baileys, and the indulgent depths of a fudgy brownie base. Whether you’re treating yourself or impressing guests, this dessert is a masterpiece waiting to be savored. Let’s get baking! 🍫✨

I love treating myself to the rich flavors of Baileys Brownie Cheesecake. It has a cheesecake that is creamy, this cheesecake is infused with Baileys Irish Cream, and it has a base that is made with semi-sweet chocolate and unsalted butter, fudge brownie.

Each bite is an exquisite delight to enjoy slowly. What I really love about the cheesecake is the combination of vanilla that is in the recipe, the chocolate flavoring that is in the recipe, and the cocoa that is also a part of the recipe.

Ingredients

• Unsalted Butter: Adds richness and moisture to the brownie base.
• Semi-Sweet Chocolate: Provides deep chocolate flavor; melts smoothly.
• Granulated Sugar: Sweetens and contributes to the cake’s structure.
• Light Brown Sugar: Adds a hint of molasses; enhances moisture.
• Vanilla Extract: Offers aromatic sweetness; enhances other flavors.
• All-Purpose Flour: Provides structure and texture to the cake.
• Cocoa Powder: Intensifies the chocolate flavor in the brownie.
• Cream Cheese: Adds tangy creaminess; base for the cheesecake.
• Baileys Irish Cream: Lends a creamy, boozy flavor to the cheesecake.
• Heavy Cream: Used in ganache, adds smoothness and richness.

Ingredient Quantities

• 1 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 1/4 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/2 cup Baileys Irish Cream
• 3 large eggs
• 8 oz semi-sweet chocolate, melted, for ganache
• 1/2 cup heavy cream, for ganache

How to Make this

1. Prepare the oven by heating it to 350 degrees Fahrenheit (175 degrees Celsius). Take a 9-inch springform pan, grease it, and then line the bottom with parchment paper.

2. In a double boiler or heatproof bowl above a barely simmering water bath, combine 1 cup of unsalted butter and 8 oz of semi-sweet chocolate, chopped. Allow them to melt together, stirring occasionally. When completely melted, remove the double boiler from the heat, and stir smooth.

3. Add 1 1/4 cups white sugar and 3/4 cup brown sugar to the melted chocolate mixture. Stir until combined.

4. Incorporate 4 large eggs, one at a time, into the mixture. Follow with 2 tsp of vanilla extract. Stir in 1 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, and 1/2 tsp of salt. Mix until just combined.

5. Distribute the brownie batter uniformly into the pan that has been prepared. Bake it for something like 25 to 30 minutes, or thereabouts, until a toothpick inserted into the middle comes out a touch moister than “done.” Allow it to cool before serving.

6. In a big bowl, mix 24 oz of softened cream cheese until it’s smooth. Gradually add in 3/4 cup granulated sugar and 2 tablespoons of all-purpose flour, and mix until everything is combined and smooth.

7. Add 1/2 cup Baileys Irish Cream and 3 large eggs to the cream cheese mixture; beat on low speed until smooth and creamy.

8. Spread the cheesecake batter over the brownie layer. Bake in the preheated oven for 45 to 50 minutes, or until the edges are firm and the center is still slightly jiggly. Allow to cool completely before refrigerating.

9. To make the ganache, take 1/2 cup of heavy cream and heat it until it begins to simmer. Remove it from the heat and pour it over 8 ounces of melted semisweet chocolate. Stir until smooth.

10. Evenly spread the ganache over the chilled cheesecake. Refrigerate for about 30 minutes to set before serving. Enjoy!

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Double boiler or heatproof bowl
5. Saucepan for simmering water
6. Mixing bowls (various sizes)
7. Measuring cups and spoons
8. Chopping board
9. Knife
10. Whisk
11. Spatula
12. Electric mixer
13. Toothpick
14. Cooling rack

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: You can indeed use salted butter. If you do, you might want to think about cutting back on the salt in the brownie batter to keep the flavors in harmony.
• Q: Can I substitute milk chocolate for semi-sweet chocolate?A: Milk chocolate can be used, but your final product might be even sweeter than with dark chocolate. Adjust sweeteners if that is a concern.
• Q: Should the cream cheese be at room temperature before mixing?A: Indeed, at room temperature, cream cheese that has been softened will mix together more harmoniously with the other ingredients; for a cheesecake layer that is truly creamy, there’s no substitute for hopelessly romantic, at-room-temperature cream cheese.
• Q: Can I make the ganache in advance?A: Yes, ganache can be made beforehand. Store it in the refrigerator and gently reheat it before spreading over the cheesecake.
• Q: Is it necessary to use Baileys Irish Cream, or can I omit it?A: A unique flavor comes from the Baileys. If you prefer, you can use a non-alcoholic Irish cream substitute, or you can just leave it out.
• Q: Can I make this cheesecake gluten-free?A: Yes, you can swap the all-purpose flour for a gluten-free flour blend and make the recipe gluten-free.

Baileys Brownie Cheesecake Recipe Substitutions and Variations

Substituting unsalted butter: Use the same amount of salted butter as the recipe calls for unsalted, but don’t add any extra salt in the recipe.
Chocolate, semi-sweet: Substitute dark chocolate or milk chocolate, and adjust the sugar to your taste.
Brown sugar light: Use dark sugar instead. If you have no dark brown sugar, mix white sugar with a tablespoon of molasses.
For cheesecake filling, use caster sugar instead. This kind of sugar (sucrose, really), when used in a dessert like this, creates a slightly finer texture than you would get if you used the same amount of granulated sugar. Why not use it in the dessert that probably has the creamiest, dreamiest texture?

Texture is one of the most important aspects of any cheesecake.
All-purpose flour: Use a gluten-free flour blend if needed; the texture may differ slightly.

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially the cream cheese, eggs, and butter, are at room temperature before you start. This allows them to blend more smoothly, resulting in a creamier cheesecake and smoother brownie batter.

2. Line the Pan Properly Be meticulous about greasing the sides of the springform pan and lining the bottom with parchment paper. This makes it much easier to remove the cheesecake without it sticking to the sides or breaking apart.

3. Avoid Overmixing When incorporating the flour into your brownie batter and cheesecake mixture, mix until just combined to prevent overmixing, which can lead to a dense texture in the final product.

4. Bake in a Water Bath For the cheesecake layer, consider using a water bath (bain-marie) to help cook it evenly and prevent cracks. Wrap the springform pan in foil to prevent water from seeping in, and place it in a larger pan filled with a bit of hot water while baking.

5. Chill Thoroughly After assembling the ganache on top, allow the entire cake to chill in the refrigerator overnight if possible. This will firm up the layers and flavors, making slicing easier and the tastes more pronounced.