Bailey's Chocolate Cheesecake

by Joyce Kohl

Bailey’s Chocolate Cheesecake Source: Go Inside™
Beautiful, delicious, and sinfully full of calories
Servings: Ingredients:
Should serve 12


(More or Less)


2 cups graham cracker crumbs

1/4 cup white sugar

3/4 stick butter, melted


2 1/2 pounds of cream cheese, room temperature

1 2/3 cups white sugar

5 eggs, warmed to room temperature

1 cup Bailey’s Irish Cream

1 Tablespoon vanilla

1 cup semi-sweet chocolate chips


1 cup whipping cream, chilled

2 T sugar

1 tsp instant coffee powder

  1. CRUST:  Preheat oven to 325 degrees. Coat a 9 inch spring form pan with non-stick oil spray. Combine crumbs and sugar in a bowl. Stir in the melted butter. Press mixture into the bottom and up the sides for 1″ then bake until light brown.
  1. FILLING:  With an electric mixer, beat the cream cheese until smooth then gradually mix in the sugar. Beat in the eggs, one at a time. Blend in Bailey’s and add the vanilla. Sprinkle half of the chocolate chips over the crust. Spoon in the filling, then sprinkle with the remaining chocolate chips. Bake cake until puffed and springy in the center and a nice golden brown. About 1 hour 20 minutes. Let cake cool completely. Then remove from pan and put on a plate or cake dish.
  1. TOPPING:  Beat cream, sugar and coffee powder until peaks form. Spread the topping over the cooled cake. Garnish the cheesecake with chocolate curls or chocolate sprinkles.


Easy Cheesecake

by Joyce Kohl

Easy Cheesecake Source: Go Inside™

Don’t get near a weight scales for at least a week after eating even a small portion of this!

Servings: Ingredients:
Servings vary according to

how large you cut the pieces.

Very rich and full of calories.

1 yellow cake mix (get a GOOD brand)

1/2 cup butter (not margarine!)

3 whole eggs, 1 beaten, reserve other 2

1/2 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1 pound powdered sugar

  1. Preheat oven to 350 degrees. Mix together: Yellow cake mix, butter and beaten eagg. Mixture will look like a pie crust. Press this mixture into a greased (bottom only) 8 1/2″ x 11″ cake pan.
  1. Beat together: Cream cheese, powdered sugar and remaining 2 eggs for 3-5 minutes. Pour over first layer.
  1. Bake for 20 minutes. Pour chopped pecans on top and bake for another 20 minutes. When cool, sprinkle with powdered sugar.