Name: Brownie Bottom Baileys Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 195 min
Ingredients: One package of brownie mix prepared according to directions in springform pan baked for 30 minutes in your springform pan; A pot of boiling water and keep hot; For the cheesecake filling; 3 - 8 ounce packages cream cheese (- room temperature); 2/3 cup sugar; 3/4 cup Bailey’s Irish cream; 3/4 cup sour cream; 4 tablespoons flour; 3 large eggs (room temperature); For the chocolate ganache; 1 cup chocolate chips; 1 cup heavy cream; For the whipped cream; 1 cup heavy cream; 2 tbs Baileys cream

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Brownie Bottom Baileys Cheesecake

This Brownie Bottom Baileys Cheesecake has a rich fudge like brownie base with the creamiest cheesecake filling. Top this with the smoothest chocolate ganache and decorated with whipped cream all with hints of Baileys cream and you have a delicious variation of a cheesecake. Chocolate lover? This recipe is rich in chocolate too.

Cheesecakes are a favorite of mine. I absolutely love the taste, and maybe a favorite because it is one of the first things my Mother taught me to bake. Since I know she loved cheesecake, I know she would have loved my Brownie Bottom Baileys Cheesecake.

This recipe is really easy. Therefore, it doesn’t take long to put it together and if you are a brownie fan it makes a great brownie dessert as well. Love Baileys cream? It has all that flavor in the cheesecake and topping too. It also satisfies your chocolate cravings.

How To Make The Brownie Bottom Baileys Cheesecake

You will need:

A 9” springform pan

A pot of boiling water and keep hot

One package of brownie mix prepared according to directions in springform pan baked for 30 minutes. (Or your favorite brownie recipe prepared in the springform pan).

Allow Brownie to cool while you prepare the cheesecake filling

Reduce oven temp to 300 degrees

3 – 8 ounce packages of cream cheese- room temperature

2/3 cup sugar

3/4 cup of Baileys cream

3/4 cup of sour cream

4 tablespoons of flour

3 eggs- room temperature

For the chocolate ganache

1 cup of chocolate chips

1cup of heavy cream

For the whipped cream

1 cup of heavy cream

2 tbs Baileys cream

Directions

Bake and have your prepared brownie ready in the springform pan

Mix together cream cheese and sugar until really smooth

Add 3/4 cup of Bailey’s Irish cream, 3/4 of a cup of sour cream and 4 tablespoons of flour mix well

In a small bowl beat eggs just until yolks are broken

Add eggs to cream cheese mixture until incorporated and stir and be careful not to add any air to mixture

Preheat oven to 300°

Prepare springform pan with brownie by lining with tinfoil and inserting into an oven ready bag. This protects the cheesecake from getting waterlogged in case your pan is not leakproof

Place in large roasting pan

Pour hot water around Cheesecake into the larger pan so it reaches about 1 inch high and place pan in oven

Close door and bake for one hour at 300°. After one hour shut off oven and leave cheesecake in the oven and do not open the oven door. Cheesecake will still be a little undercooked and jiggly. It will continue to bake when left in the oven. Leave cheesecake in oven for another hour

After one hour open door of oven slightly so it allows heat to escape for one more hour

Remove from oven and store in fridge for 4-6 hours to “set”

See how perfect the cheesecake comes out with this method?

A lot of times I will bake my cheesecake late at night and after the hour it bakes, shut off the oven and leave the cheesecake to continue cooling in the oven and take it out the next morning. Therefore, there are never any cracks and the top is perfectly smooth and level.

Making Ganache is easy

To make the chocolate ganache in a small sauce pan heat the cup of heavy cream until bubbles form on the side of the pot making sure it does not boil. Add your chocolate chips and allow to sit for about five minutes. Wisk carefully your chocolate and cream making sure not to add air because this will make bubbles in your ganache and it will not be smooth. After mixture is perfectly smooth allow it to sit and cool slightly before adding to the top of the cheesecake.

Top with chocolate ganache

While the ganache is cooling place the cheesecake on top of a wire rack with a cookie sheet underneath to catch any extra chocolate that runs over the edge of your cheesecake. When the Ganache is cool enough but still able to pour smoothly, pour the ganache over the top of the cheesecake, allowing the excess to roll off. If you do not wish to cover the entire cheesecake just pour enough so it runs slightly over the edge. Allow enough time for that chocolate to set before adding your whipped cream topping.

For the whipped cream

In a cold bowl pour 1 cup of cream and beat until it starts to thicken. dd Baileys cream and continue to whip until stiff peaks, Place in decorators bag and pipe on top of cheesecake

Decorate after cheesecake is “ set” with chocolate ganache and baileys flavored whipped cream.

I added little tiny snowflake sprinkles for some extra decorations. Store cheesecake in the fridge until ready to serve.

When you are ready to serve take the cheesecake out and allow it to sit at room temperature for about 30 minutes. Cheesecake is better when it has warmed up a bit and will be creamier.

Look at that smooth chocolate and whipped cream! The ganache is still semi soft and easy to cut through when serving. Feel free to eat up any extra whipped cream. Share the love!

Now isn’t that easy and delicious?

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