Bailey’s cheesecake bars with chocolate crust
(from quack’s recipe box)
Use full-fat cream cheese in this recipe, or substitute Neufchatel cheese to reduce the fat, but do not use whipped or fat-free cream cheese.
Source: bakingbites.com
Serves 20 peopleCategories: bars
Ingredients
- 1/3 cup sugar (CRUST)
- 1/2 cup butter, softened
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup sugar (CHEESECAKE)
- 1/4 cup half & half / light cream
- 1/2 cup Bailey's Caramel (or regular Bailey's)
- 2 (8-oz) pkgs plain cream cheese, room temperature
- 3 eggs, large, room temperature
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
Directions
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Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
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Make the crust. In a large or extra-large bowl, cream together sugar and butter until smooth and fluffy.
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Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated.
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Press evenly into prepared pan and bake for 15-17 minutes.
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While the crust bakes, combine sugar, half & half, Bailey’s, and cream cheese in the bowl of a food processor and process until smooth.
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Add in eggs one at a time, waiting until each is incorporated to add the next, followed by flour and vanilla.
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Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-26 minutes, until the filling is set.
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Cool completely before slicing (don’t worry if the cheesecake appears to deflate as it cools), or refrigerate overnight.
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Store in the refrigerator.