Bailey’s Chocolate Chip Cheesecake Pie

Filed in Gather Health Essential by on March 19, 2012 0 Comments

My version of Utica’s Bailey’s Chocolate Chip Cheesecake should be CheesePIE. I didn’t use the 10” spring-form pan, I used a 9” deep dish pie shell. Since there was extra filling, I also used a chocolate graham cracker crumb crust.

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The recipe is found on page 159 of the book A Taste of Utica and is posted by Jo Giacovelli.

Crust:

  • 1/4 cup butter
  • 2 TBS sugar
  • 1/2 tsp vanilla
  • 1/2 cup all purpose flour

Preheat oven to 400 F. Beat the butter until soft. Gradually add sugar and beat until light and fluffy. Add vanilla and stir in flour. With floured fingertips, press dough evenly on the bottom only of an ungreased 10” spring-form pan. Bake until golden, 10 – 12 minutes. Cool completely. If using the pie shell, bake about 8 minutes.

Filling:

  • 2 1/4 lbs cream cheese, softened to room temperature * I used 8 oz fat free cream cheese plus 15 oz part skim ricotta cheese, allowing all the fat to come from other ingredients in the pie. Winking smile
  • 1 2/3 cups sugar *I used 1 1/2 cups sugar.
  • 5 eggs at room temperature *I used 4 eggs
  • 1 cup Bailey’s Irish Cream * I used 3/4 cup ‘cause I drank the other 1/4 Devil
  • 1 TBS vanilla
  • 1 cup semi sweet chocolate chips *I mixed mini chips with regular size.

Reduce heat of oven to 325 F.

Use an electric mixer to beat the cheese until smooth. Gradually mix in the sugar. Beat in eggs one at a time Blend in the Bailey’s and vanilla. Sprinkle 1/2 the chocolate chips over crust.

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Pour in the filling. Sprinkle with remaining chips. Bake (at 325 F) until puffed, springy in center and golden, about 1 hour 20 minutes. *I baked mine for 50 minutes since it was split between 2 pie shells. Cool completely.

Coffee Cream Topping

  • 1 cup chilled heavy cream
  • 2 TBS sugar
  • 1 tsp instant coffee dissolved in 1 TBS very hot water – let cool.

Beat the cream, sugar, and cooled coffee until peaks form. Spread over the cooled cheesecakes/pies.

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As you can see, I added a very special piece of Ghirardelli to complement the cheesecake.

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Very rich. Very chocolaty. Very Bailey’s and THAT’S the part I like.

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Next week: Lemon Ice. If the weather stays warm, we’ll be ready for it.

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