Bailey’s Marble Cheesecake

Cheesecake Recipes | 0 comments

Another yummy cheesecake – very attractive too with the chocolate crust and topping and marble filling in between.

Bailey's Marble Cheesecake

Joan Donogh
Cheesecake with marbled white and chocolate fillings flavored with Bailey's Irish Cream, with a chocolate crumb crust and chocolate ganache topping.
Prep Time 30 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Crust:

  • 1/4 cup butter melted
  • 1 1/2 cups chocolate wafer crumbs

Filling:

  • 3 packages 8 oz. each cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 2 cups sour cream
  • 1/4 cup Bailey's Irish Cream liqueur
  • 1 teaspoon vanilla
  • 6 squares semi-sweet chocolate melted

Topping:

  • 5 squares semi-sweet chocolate
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla

Instructions
 

Crust:

  • Combine butter and chocolate wafer crumbs. Press into the bottom of a 10" springform pan.
  • Bake for 10 minutes at 325 degrees F.

Filling:

  • In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, Baileys, and vanilla.
  • Pour 2/3 of the cheesecake mixture over the crust. To the remaining mixture stir the melted chocolate. Spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture. Run a knife through it a few times to create a marbled effect.
  • Bake at 325 degrees F. for about 1 and 1/2 hours, until the center is raised and set. Let cool to room temperature.

Topping:

  • Coarsely chop the chocolate. Mix with whipping cream and butter and melt (on the stove or in microwave). Stir in vanilla. Spread over top of the cheesecake.
  • Refrigerate at least 6 hours, or overnight.

 

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