Bailey’s and Nutella Cheesecake

Hello, all. We know it’s been a while. We’re in the process of moving out and trying to empty out our fridge and cabinets, which surprisingly does not translate to cooking a whole bunch. Sad, because this is our last month in the Jank Kitchen together! We will miss it dearly…or something like that. Still, we managed to whip up something yesterday that turned out AMAZINGLY. Hence, to the blog it goes.

Steph wanted to bake something for a coworker’s birthday yesterday, and our creative thought process went something like this: “Bailey’s cheesecake sounds good. So does Nutella. THE TWO WOULD MAKE DELICIOUSNESS. LET’S DO IT.”

So we did.

After scouring the interwebs, we combined the cheesecake from this recipe and the crust from a recipe at bakingbites.com. We then looked at our Nutella, and decided marbling needed to happen.

This is what resulted, and is something we’ll definitely make again!

Bailey’s and Nutella Cheesecake with Chocolate Crust
This recipe makes a 9×13 pan.
Takes about an hour to prep and cook, and then another 2-3 hours to cool.

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

Bailey’s Cheesecake
1 lb cream cheese, at room temp
1 cup sugar
1 egg, at room temp
1/2 cup Baileys Original Irish Cream (the taste came out very subtle, so if you want it stronger, add more)
1/2 tsp vanilla extract

1/4 cup Nutella

Preheat oven to 350 degrees Fahrenheit and grease your baking pan. In a large bowl, cream the sugar and butter together. Gradually add the flour, cocoa and salt (if you care to, sift these ingredients together first before gradually adding) and fully mix into the sugar and butter mixture. The mixture should be crumbly when all the dry ingredients are incorporated. Press evenly and firmly into the pan and bake for 12-15 minutes. Once the crust is done, take the pan out and reduce the oven’s heat to 300 degrees Fahrenheit.

While the crust is baking, prepare the cheesecake portion. We halved the recipe the website offered, so if you want a thick cheesecake, follow those measurements. Our recipe makes a thinner cake, closer to cheesecake bar size. Beat the cream cheese until smooth and silky. Add sugar gradually and mix in. Then add the eggs one at a time. Lastly, add the Bailey’s and vanilla extract.

Pour the cheesecake batter into the prepared pan. Then, in a small bowl, work the Nutella and mix it with a spoon until it reaches a smooth consistency. Then, drizzle as thin a stream as possible over the cake batter back and forth along the width of the pan. Then, use a toothpick and drag it down the length of the pan, alternating direction with each stroke. Or, drizzle the nutella as you so choose, and have at it.

ETA: Bake for 40 minutes at 300 degrees. Then, let it sit in the oven to cool down with the door propped open at least an hour.

For added fun, we used cookie cutters to make cheesecake bites. And there you go. Deliciousness made.

— Kellie and Stephanie

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7 thoughts on “Bailey’s and Nutella Cheesecake

  1. I can’t wait to try this out. Only thing is ou didnt mention what to do with the cheesecake. I am guessing from the ingredients that it is a set cheescake so needs to be refrigerated for a couple of hours to set.

    1. Sorry about that, we fail and forgot to add that fairly important detail. But actually, you do bake it about 40 min at 300 degrees :). We just edited the post, thanks for catching that!

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