Bailey’s Cheesecake Bars Delight

This decadent Bailey's Cheesecake Bars recipe transforms ordinary dessert into a sophisticated treat with the perfect balance of chocolate and Irish cream. The layered perfection of chocolate graham cracker crust, creamy Bailey's-infused cheesecake, and rich chocolate ganache creates an irresistible dessert worthy of your next celebration or indulgent night in.

I first made these cheesecake bars for a St. Patrick's Day party, and they disappeared within minutes. My guests were literally scraping the plate for the last bits of chocolate ganache topping. Since then, they've become my most requested dessert for gatherings throughout the year.

Ingredients

• Chocolate graham crackers: Form the perfect crunchy base that complements the creaminess above. Look for ones that aren't overly sweet for best flavor balance.
• Unsalted butter: Binds the crust and adds richness. Quality butter makes a noticeable difference in flavor.
• Cream cheese: Creates that classic cheesecake texture. Philadelphia brand works consistently well and provides the best texture.
• Granulated sugar: Balances the tanginess of the cream cheese without overwhelming the Irish cream flavor.
• Sour cream: Adds moisture and a subtle tang that enhances the overall richness.
• Eggs: Provide structure to the cheesecake filling. Room temperature eggs incorporate more smoothly.
• Vanilla extract: Rounds out the flavor profile with warm undertones.
• Espresso powder: Intensifies the chocolate notes without adding coffee flavor. Even coffee haters won't detect it.
• Sea salt: Heightens all the flavors and balances the sweetness.
• Bailey's Irish Cream: Brings that signature flavor that makes this dessert special. The alcohol bakes out, leaving just the flavor.
• Semisweet chocolate chips: Melt beautifully for the ganache topping. Choose a quality brand for the smoothest results.
• Heavy cream: Creates the silky ganache when combined with chocolate. The higher the fat percentage, the richer the result.

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to 350°F and line your baking pan with parchment paper, leaving overhang on the sides for easy removal later. Pulse the chocolate graham crackers in your food processor until they become fine crumbs with no large pieces remaining. Add melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into your prepared pan using a flat-bottomed measuring cup to create an even, compact layer. Bake for exactly 10 minutes until the crust becomes fragrant but not burnt. Cool completely on a rack before adding filling.

Mix the Cheesecake Filling:

Reduce your oven temperature to 325°F. Beat room temperature cream cheese with an electric mixer until completely smooth with no lumps whatsoever. This step is crucial for a silky texture. Add sugar and beat thoroughly, stopping to scrape down the sides and bottom of the bowl several times. Incorporate room temperature sour cream, then add eggs one at a time, mixing gently after each addition. Add vanilla, espresso powder, and salt, mixing on low speed just until combined. Finally, fold in the Bailey's Irish Cream with a gentle hand using a rubber spatula. The key here is mixing thoroughly without incorporating excess air.

Bake the Cheesecake:

Pour the silky batter over your cooled crust, spreading evenly to the edges. Bake at 325°F for approximately 40 minutes. You'll know it's done when the edges are slightly puffed and may have minor cracks, while the center is just set but still has a slight jiggle. Turn off the oven, crack the door open about an inch, and let the cheesecake cool gradually for 30 minutes inside. This prevents cracking from sudden temperature changes. Transfer to a cooling rack until completely cooled to room temperature.

Create the Chocolate Topping:

Place chocolate chips in a heat-resistant bowl. Heat heavy cream in a saucepan just until small bubbles form around the edges, being careful not to boil. Pour the hot cream over the chocolate and let it sit untouched for 3 minutes. Then stir gently until completely smooth and glossy. Add Bailey's Irish Cream and stir until incorporated. Allow the ganache to cool slightly until it thickens to a pourable consistency that will set without running off the sides. Pour over the chilled cheesecake and spread into an even layer.

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The addition of Bailey's Irish Cream transformed what could have been an ordinary chocolate cheesecake into something truly special. The first time I made these, my husband, who typically passes on dessert, ended up eating two pieces and hiding the last bar for his midnight snack. The subtle Irish cream flavor creates a sophisticated dessert that feels both familiar and unique.

The Secret to Perfect Texture

The key to silky smooth cheesecake filling lies in room temperature ingredients. Cold cream cheese will never fully incorporate, leaving unpleasant lumps in your final product. I recommend setting your cream cheese, eggs, and sour cream out on the counter at least two hours before baking. If you forget this step, you can carefully microwave the cream cheese in 10-second intervals, rotating the block each time, until it yields to gentle pressure from your finger without being melted.

Make-Ahead Magic

These cheesecake bars actually improve with time in the refrigerator, making them the perfect make-ahead dessert. The texture becomes more velvety, and the flavors deepen and meld together beautifully. I recommend making them at least one day before serving. Store them in an airtight container in the refrigerator for up to five days, though they rarely last that long in my house. For the cleanest cuts, dip your knife in hot water and wipe clean between slices.

Alcohol-Free Version

If you need an alcohol-free version, you can substitute the Bailey's with a combination of heavy cream, vanilla extract, and coffee. Use 3 tablespoons of heavy cream mixed with 1 tablespoon of strong brewed coffee and an extra 1/4 teaspoon of vanilla extract. This will mimic the creamy richness and flavor notes without the alcohol. For the topping, simply replace the Irish Cream with an equal amount of heavy cream for an equally delicious chocolate layer.

Frequently Asked Questions

→ Can I prepare these bars ahead of time?

Yes, you can prepare them up to two days in advance. Store in the fridge for best results.

→ What is a substitute for chocolate graham crackers?

You can use Chocolate Teddy Grahams as a substitute, but avoid using Oreos as they affect the texture.

→ How do I ensure the filling is smooth?

Make sure to bring cream cheese, sour cream, and eggs to room temperature before mixing to achieve a smooth consistency.

→ Can I leave out the Irish Cream?

Yes, you can omit the Baileys and replace it with heavy cream for a non-alcoholic version.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to five days. Serve chilled for the best flavor.