🍰 Baileys Brownie Cheesecake 🍰

This decadent dessert features a dense, chewy chocolate brownie bottom topped with a creamy Baileys-infused cheesecake filling, finished off with a rich Baileys chocolate ganache and whipped cream. It's the perfect indulgence for any occasion!

🛒 Ingredients

Brownie Bottom:

10 tbsp (140g) unsalted butter, melted 🧈

1 cup (207g) sugar 🍬

1 tsp vanilla extract 🌿

2 large eggs 🥚

3/4 cup (98g) all-purpose flour 🌾

6 tbsp (43g) natural unsweetened cocoa 🍫

1/4 tsp baking powder 🍞

1/4 tsp salt 🧂

Cheesecake Filling:

24 oz (678g) cream cheese, room temperature 🧀

1 cup (207g) sugar 🍬

3 tbsp (24g) all-purpose flour 🌾

3/4 cup (173g) sour cream, room temperature 🍦

1/2 cup (120ml) Baileys Irish Cream 🍶

1/2 tsp vanilla extract 🌿

3 large eggs 🥚

Chocolate Ganache:

8 oz (227g) semi-sweet chocolate chips 🍫

5 tbsp (75ml) Baileys Irish Cream 🍶

5 tbsp (75ml) heavy whipping cream 🍶

Whipped Cream:

1/2 cup (120ml) heavy whipping cream, cold 🍶

2 tbsp (30ml) Baileys 🍶

6 tbsp (43g) powdered sugar 🍬

✅️ Instructions

1️⃣ Make the Brownie Bottom:

Preheat oven to 350°F (176°C). Line a 9-inch springform pan with parchment paper and grease the sides.

In a medium-sized bowl, combine the melted butter, sugar, and vanilla extract.

Add the eggs and mix until well combined.

In another bowl, combine the flour, cocoa powder, baking powder, and salt.

Add the dry ingredients to the wet mixture, stirring until fully combined.

Pour the batter into the prepared pan, spreading it evenly.

Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Let cool.

2️⃣ Make the Cheesecake Filling:

In a large bowl, beat together cream cheese, sugar, and flour on low speed until smooth and fully combined (use low speed to avoid air bubbles).

Add sour cream and mix on low speed until incorporated.

Stir in Baileys and vanilla extract, mixing until smooth.

Add the eggs one at a time, mixing slowly after each addition. Scrape the bowl as needed.

Once the brownie has finished baking, reduce the oven temperature to 300°F (148°C).

Pour the cheesecake batter evenly over the cooled brownie layer.

Wrap the outside of the pan with aluminum foil. Place the pan inside a larger pan and fill the outside with warm water, about halfway up the sides of the springform pan (avoid the water touching the cheesecake batter).

Bake for 1 hour 15 minutes, or until the center is set but slightly jiggly.

3️⃣ Cooling and Firming:

Turn off the oven and leave the door closed for 30 minutes.

Crack the oven door open for another 30 minutes to cool the cheesecake slowly and prevent cracks.

Remove from the oven, wrap, and refrigerate for 5-6 hours or overnight until fully chilled and firm.

4️⃣ Make the Ganache:

In a microwave-safe bowl, heat Baileys and heavy cream in the microwave until just simmering.

Pour over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.

Let the ganache cool slightly before pouring it over the cheesecake.

5️⃣ Make the Whipped Cream:

In a chilled bowl, beat heavy cream, Baileys, and powdered sugar until stiff peaks form.

Pipe or spread whipped cream around the edges of the cheesecake.

6️⃣ Assemble and Serve:

Drizzle the Baileys chocolate ganache over the top of the cheesecake.

Add dollops of whipped cream and serve chilled. Enjoy!

This Baileys Brownie Cheesecake combines the best of both worlds — chocolatey brownies and creamy cheesecake, all enhanced with the smooth flavor of Baileys. Perfect for a special treat! 🍰🍫