Mudslide Cheesecake with BAILEYS® Original Irish Cream Baking Chips



  • 1 ½ C. graham cracker crumbs
  • 3 Tbsp. granulated sugar
  • ¼ C. butter, melted


  • 2 C. BAILEYS® baking chips
  • ½ C. half and half
  • 24 oz. cream cheese, softened
  • ½ C. granulated sugar
  • 3 lg. eggs
  • 2 Tbsp. brewed espresso, chilled
  • 1 tsp. vanilla extract


  • 1 C. sour cream
  • ¼ C. powdered sugar
  • 1 tsp. vanilla extract or BAILEYS® Irish Cream Liqueur
  • ¼ C. BAILEYS® baking chips, melted, optional
How to Make a Water Bath for Cheesecake


Preheat oven to 350° F.

In a small bowl, combine the graham cracker crumbs with sugar; pour in melted butter and stir to combine. Press mixture into the bottom of a 9” springform pan. Bake at 350° F. for 7-9 minutes. Let cool.

In a double boiler, melt the BAILEYS® baking chips with the half and half until smooth; set aside. In a stand mixer, blend together the cream cheese and sugar until smooth. Scrape sides of the bowl and turn mixer back on low. Add eggs, espresso and vanilla and mix until well blended; scraping sides of the bowl as needed. Pour in the slightly cooled BAILEYS® baking chips and half and half mixture; blend until combined. Pour mixture over the cooled crust.

Wrap the outside of the springform pan with heavy aluminum foil making sure to wrap it up the sides of the pan. Set the springform pan in a larger baking pan with at least 4-inch sides. Pour hot tap water into the baking pan until it comes up ¾ of the way up the sides of the springform pan.

Bake at 350° F. for 1 hour to 1 hour and 10 minutes; cheesecake is done when the center reaches 150° F. Turn off oven and open the door; allow the water to cool. Carefully remove pan from the oven and then remove springform pan from baking pan; remove foil. Allow to cool on a wire rack for 20 minutes then place in the refrigerator for at least 4 hours or overnight. To remove from pan, gently run a knife around the edges of the cheesecake before releasing the springform pan.

Topping: In a small bowl, stir all ingredients until well blended. Pour over the top of the cooled cheesecake and spread to the edges. If desired, drizzle the sour cream topping with melted BAILEYS® baking chips; use a knife or offset spatula to create swirls of chocolate on the top of the cheesecake. Store in the refrigerator before serving.

Mudslide Cheesecake Baileys Original Irish Cream Baking Chips