Bailey's Chocolate Mousse Cheesecake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
  • Crust:
  • 1 package Nabisco Famous Chocolate Wafers
  • 2 tablespoons sugar
  • 1½ ounces semisweet chocolate
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 4 – 8 ounce packages cream cheese, room temperature
  • 1¼ cups sugar
  • 4 eggs
  • ⅓ cup Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 12 ounces semisweet chocolate, melted
  • Topping:
  • 2 ounces semisweet chocolate
  • 2 tablespoons heavy whipping cream
  1. Preheat the oven to 325°. Butter the side of a 10” springform pan and line the bottom with parchment paper. Set aside.
  2. For the crust:
  3. Combine the cookies, sugar and chocolate in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well mixed. Transfer the cookie mixture to the pan and pat evenly onto the bottom and up ⅔ the side of the pan. Set aside.
  4. For the filling:
  5. Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs and continue to mix until smooth. Blend in the Baileys Irish Cream and vanilla . Lastly, add the melted chocolate and mix on low speed until thoroughly blended.
  6. Transfer the batter to the prepared pan and bake at 325° for 50 minutes. Remove from the oven and cool completely on a cooling rack. Remove the side of the springform pan. Refrigerate for several hours or overnight.
  7. Cover a 10” cakeboard round with plastic wrap. Place the round over the top of the cheesecake and invert. Gently remove the bottom of the springform pan and discard the parchment paper. Place a serving plate over the bottom of the cheesecake and invert once more so the cheesecake is rightside up.
  8. For the topping:
  9. Microwave the chocolate and cream and stir until smooth. Pour the topping into a small freezer bag and cut off a small corner of the bag. Squeeze the topping over the cake.
  10. Betsy's tidbit:
  11. The cheesecake may also be served from the bottom of the springform pan.
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