Bailey’s Cheesecake Bars with Chocolate Crust



  • 1/3 cup sugar
  • 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
  • 1/4 cup half & half/light cream
  • 1/2 cup Bailey’s Caramel (or regular Bailey’s)
  • 2 (8-oz) packages plain cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract


  • Preheat oven to 350F. Lightly grease a Baker’s Edge pan (or 9×13-inch baking pan). Begin by making the crust. In a large or extra-large bowl, cream together sugar and butter, until smooth and fluffy.
  • 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. Press evenly into prepared pan and bake for 15-17 minutes.
  • While the crust bakes, combine sugar, half & half, Bailey’s and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated to add the next, followed by flour and vanilla.
  • 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 (a 9×13 pan might need an extra couple of minutes, so be sure to test that the cheesecake is set by gently jiggling the pan before removing it from the oven).
  • Cool completely before slicing (don’t worry if the cheesecake appears to deflate as it cools), or refrigerate overnight.
  • Store in the refrigerator.
Recipe Courtesy of – Tastebook

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