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Creamy Baileys Irish Cream Cheesecake Bars with Chocolate Ganache

Creamy Baileys Irish Cream Cheesecake Bars - featured image
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Rich and creamy cheesecake bars infused with Baileys Irish Cream and topped with a luscious chocolate ganache, perfect for cozy nights and gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup Baileys Irish Cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • ¾ cup heavy cream
  • 6 oz (170g) semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9×9-inch pan or line with parchment paper.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until crumbly. Press firmly into the bottom of the pan.
  3. Bake crust for 8-10 minutes until set and golden. Remove and cool slightly.
  4. Using an electric mixer, beat cream cheese on medium speed until smooth.
  5. Add granulated sugar and mix until incorporated.
  6. Beat in eggs one at a time, mixing just until combined after each addition.
  7. Pour in Baileys Irish Cream and vanilla extract, mixing gently.
  8. Sift in flour and fold in with mixer on low speed until batter thickens slightly. Do not overmix.
  9. Pour cheesecake batter over cooled crust and spread evenly.
  10. Bake for 35-40 minutes until edges are set but center jiggles slightly.
  11. Turn off oven and leave cheesecake inside with door slightly open for 15 minutes.
  12. Cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
  13. Heat heavy cream in a small saucepan over medium heat until just simmering.
  14. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit 1-2 minutes.
  15. Stir gently until smooth and glossy. Stir in butter if using. Let cool slightly until pourable.
  16. Pour ganache evenly over chilled cheesecake and spread gently.
  17. Refrigerate for 30 minutes to set ganache.
  18. Cut into 12 bars using a sharp knife warmed under hot water and wiped dry.
  19. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs for smooth batter. Do not overmix after adding flour to avoid cracks. Warm knife under hot water for clean slicing. Chill bars overnight for best texture. Substitute gluten-free crumbs and dairy-free ingredients as needed.

Nutrition

Keywords: Baileys cheesecake bars, Irish cream dessert, chocolate ganache cheesecake, easy cheesecake bars, homemade dessert

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