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Baileys Irish Cream Cheesecake Bars

Ashley Manila
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time: 5 hours
Course Dessert
Cuisine Baking, Cheesecake
Servings 1 9x13-inch pan

Ingredients
 

For the Oreo Cookie Crust:

  • 1 full-size package oreo cookies 36 cookies in total
  • 6 Tablespoons (85g) unsalted butter melted

For the Baileys Irish Cream Cheesecake:

  • 3 8 ounce blocks brick-style cream cheese 24 ounces in total, room temperature
  • 3/4 cup (171g) sour cream room temperature
  • 1 and 1/4 cups (249g) granulated sugar
  • 1 Tablespoon (14ml) vanilla extract
  • 1/2 teaspoon espresso powder
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 3/4 cup (171ml) Baileys Irish cream
  • 2 teaspoons all-purpose flour

For the Chocolate Ganache:

  • 6 ounces (170g) semi-sweet chocolate finely chopped
  • 1/2 cup (113ml) heavy cream room temperature
  • 3 Tablespoons (42ml) Baileys Irish cream

Instructions
 

For the Oreo Cookie Crust:

  • Preheat the oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  • In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
  • Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  • Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325 degrees (F).

For the Baileys Irish Cream Cheesecake:

  • In the bowl of a large food processor, combine the cream cheese and sour cream and pulse until completely smooth. 
  • Add sugar, vanilla, and espresso powder and mix until smooth, scraping down the sides and bottom of the bowl as needed.
  • On low speed, add in the eggs and yolks and beat until combined. Do not over mix. 
  • Using a rubber spatula, fold in the Irish cream, mixing just until it's incorporated in the batter. Fold in the flour, mixing just until combined. 
  • Pour the filling on top of the prepared crust, and spread evenly.
  • Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 40 minutes, or until the edges have set but the middle is still just slightly jiggly. 
  • Turn off the oven heat, crack the door, and allow the cheesecake bars to cool in the oven for 10 minutes. 
  • Remove the bars from the oven and transfer to a wire rack and cool to room temperature. Refrigerate for at least 4 hours, or overnight.

For the Chocolate Ganache:

  • Add the chopped chocolate to a large bowl and set aside until needed.
  • In a small saucepan over medium-heat, bring the cream just to a rolling simmer, then immediately remove from heat. 
  • Pour the cream on top of the chocolate and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Stir in the Irish cream. 
  • Set aside and cool until tepid. 
  • Pour the ganache over cooled cheesecake. Set aside until the ganache is set but still creamy, about 1 hour.
  • When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once. 
Keyword cheesecake, baileys irish cream, chocolate, cheesecake bars, st. patrick's day dessert
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