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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.
Print Recipe
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.