Bailey's Chocolate Mousse Cheesecake

[JJ Judkins]

* Exported from MasterCook *

Bailey's Chocolate Mousse Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake Desserts

Amount Measure Ingredient -- Preparation Method
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Crust
1 package Nabisco Famous Chocolate Wafers
2 tablespoons sugar
1 1/2 ounces semisweet chocolate chips
5 tablespoons unsalted butter -- melted


Preheat the oven to 325 degrees F. Butter the side of a 10-inch springform
pan and line the bottom with parchment paper. Set aside.

For the crust: Combine the cookies, sugar and chocolate chips in a food
processor fitted with a metal blade and process until it is the consistency
of powder. Add the melted butter and pulse on/off until well mixed. Transfer
the cookie mixture to the pan and pat evenly onto the bottom and up b the
side of the pan. Set aside.

For the Baileys chocolate mousse cream cheese filling: Beat the cream cheese
and sugar until smooth and creamy, about 3 minutes, scraping the bowl down
as needed. Add the eggs one at a time and continue to mix until smooth.
Blend in the Baileys Irish Cream and vanilla extract. Last, add the melted
chocolate and mix on low speed until thoroughly blended. Transfer the batter
to the prepared pan and bake at 325 degrees F for 50 minutes.

Remove from the oven and cool completely on a cooling rack. Refrigerate for
several hours or overnight.

Remove the side of the springform pan once the cheesecake is cold.

For the topping: Melt 2 ounces chocolate chips in a small saucepan over low
heat. Add the cream and stir until well blended. Spoon the topping into a
small plastic freezer bag and make a small cut in one of the bottom corners.
Squeeze the topping out over the cake.

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Per Serving (excluding unknown items): 809 Calories; 70g Fat (74.4% calories from fat); 2g Protein; 52g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 13mg Sodium. Exchanges: 14 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0