Brownie Baileys Cheesecake [Video]
Brownie Baileys Cheesecake is decadent, chocolaty, dense, and extraordinary. It is everything that an elegant cheesecake should be and more! Also, watch the short recipe video attached below, for a quick step by step tutorial!
If you are looking for more dessert recipes for the holiday season, then, you have come to the right place. Try my recipes for Instant Pot Creme Brulee, Cranberry Coffee Cake, and Oreo Nutella Cake!
Best Brownie Baileys Cheesecake
Brownie Baileys Cheesecake has a brownie base instead of the usual graham or Oreo crust. And that makes this dessert extra special. The dense base is a great contrast to the smooth filling.
And the addition of liqueur is rather unusual for most desserts but makes it more interesting. Baileys has cream and cocoa, so it provides a seamless transition with the chocolate and the flavors meld well together. Meanwhile, the Irish whiskey in the concoction gives another flavor dimension.
You can serve this part of your upcoming parties this holiday season and for sure, your friends will rave about it! I recently served this at a family get-together last week and it was a blast!
How to Make Brownie Baileys Cheesecake:
For quick guidelines, please watch the recipe video attached above. The general steps are as follows:
- Brownie Crust: Prepare the batter as stated on the packaging. Pour it in a lightly greased pan with the bottom and sides covered with foil. Freeze the layer for at least one hour. Meanwhile, do the rest of the recipe but first, preheat the oven.
- Prep the Filling: In a bowl, mix the dairy with the dry ingredients and make sure to mix uniformly. Add the eggs one at a time and mix just until everything is incorporated. Stir in the rest of the filling ingredients. Pour the filling in the pan over the first layer.
- Bake: Bake in a water bath. It is done when the center of the cheesecake is still wobbly, but the sides are set.
- Cool: Turn off the oven and slightly open its door to cool the cheesecake inside. Once fully cooled, remove it from the oven and put it in the fridge to cool for another 5 to 6 hours. Once set, remove it from the pan by releasing the sides by running a knife along the perimeter. Then, put it back in the fridge until ready to decorate.
- Prep the Ganache: In a saucepan, heat the cream. Then, pour the hot cream in the bowl and whisk to melt and incorporate the chocolate. Then, whisk in the liqueur. Set aside to cool down to room temperature.
- Decorate: Once the cheesecake has cooled, pour the ganache over it and allow everything to set for another hour. Pipe out whipped cream on top to decorate. To prepare the whipped cream, simply whisk together the ingredients until soft peaks form. You can put chocolate sprinkles on top of the whipped cream, too.
How long to cook Brownie Baileys Cheesecake?
The actual baking will just be around 50-60 minutes. But, the total prep time of the crust and the chilling will be around 6 hours already.
What I like to do when I make recipes like this is to not try to do it all in one time. I like to pause and do some other things, so sometimes, one cheesecake takes me one day or two days to prepare until the final touches. The crust and the filling keep well so I leverage on that.
How long is it good for?
This dessert can keep in the fridge for 7 days as long as it is placed in an airtight container. In the freezer, you can keep it for up to 3 months. Cover it in foil before placing it in a freezer bag.
- If you want it lighter, then, you can make an Oreo crust in place of the brownie layer.
- Make sure to not overbeat the filling when the eggs have been added. Overbeating will aerate it which could cause cracking or sinking later when baked.
- When removing the cheesecake from the pan, use a heated knife or spatula. Dip the knife in hot water, then, wipe dry with a towel, then, run it along the sides to release the cake.
Brownie Baileys Cheesecake
Brownie Crust Layer:
- 19.9 oz box brownie mix (and ingredients stated on the box)
Baileys Cheesecake Filling:
- 24 ounces cream cheese (softened to room temperature)
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoons salt
- 3 large eggs (room temperature)
- 1/2 cup sour cream (room temperature)
- 16 oz chocolate (chopped and melted and slightly cooled)
- 1 cup Baileys Irish Cream Liqueur
Baileys Irish Cream Chocolate Ganache:
- 12 ounces semi-sweet chocolate (finely chopped)
- 1/2 cup heavy cream
- 1/2 cup Baileys Irish Cream Liqueur
- 1 tablespoon corn syrup
Baileys Whipped Cream:
- 1 1/2 cups whipped cream
- 1/4 cup Baileys Irish Cream Liqueur
- 1/4 cup powdered Sugar
- 3 tablespoons cocoa powder
- Chocolate Sprinkles (optional)
Brownie Layer Crust:
- Lightly coat a 10-inch springform pan with nonstick spray and set aside.
- Cover the outside (bottom and sides) of the pan with foil.
- Prepare brownie mix according to directions on the box.
- Pour batter into the springform pan.
- Freeze for one hour, or until the layer is settled.
Baileys Cheesecake Filling:
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese for 1 minute. Add sugar, salt, cocoa, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
- Add sour cream and Baileys, beat until mixed through.
- Add the cooled melted chocolate, stopping to scrape the sides and bottom of the bowl with a spatula.
- Pour the batter on top of the brownie layer in the prepared pan. Level the top with a spatula.
- Place the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
- Transfer the cheesecake into the preheated oven and bake it for 50-60 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
- Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
- Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.
Baileys Chocolate Ganache:
- Add chopped chocolate and corn syrup to a medium bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in the Baileys Irish Cream.
- Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Chill until ganache is set, about 30 minutes.
Baileys Whipped Cream:
- Add all ingredients to a cold/chilled bowl and whisk until fluffy.
- Add to a piping bag fitted with the star tip and pipe onto the cheesecake.
- Garnish with chocolate sprinkles and chill until ready to serve.
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