Baile's Irish Cream S’Mores Cheesecake

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When I was in college and just broke up with my first boyfriend, I became obsessed with baking. There was one site in particular that I used to visit frequently for inspiration and recipes. Unfortunately, I can't remember the name of the website nor can I find out since I bookmarked the site on a computer that has long since disappeared. A recipe I found there and have been dying to create ever since was a S’mores cheesecake.

For years, I would buy most of the ingredients, but I forget others. It just didn't seem like it should be. I read that recipe over and over, practically memorized it. When I decided to start this blog, I knew it was enough and I started my mission to make this cheesecake. I went out, bought everything I needed, and went home to start baking. I created this recipe based on what I remember from the original recipe, with an added touch of my personality.

The original recipe had no chocolate at all, just chunks of melted chocolate. I decided that I needed to use fudge. And it had to be my Bailey’s Irish Chocolate Candy. Of course, if you plan to share this with the kids, you can always go for the melted chocolate or the normal hot chocolate!

What you can tell about this recipe, and my cookies filled with S’mores, is that I like cinnamon in my S’mores. Trust me, it's a necessity. It really takes your S’mores to the next level. Don't forget about cinnamon.

This recipe is great with regular marshmallows, but I feel like cheesecake tastes much better with marshmallows than vegan marshmallows. If you have the chance, give it a try. To help the marshmallows shine, it's important to rinse the chocolate, so I just sprinkle the hot fudge and use a minimal amount of small bites of chocolate. The Hersheys on top usually end up being just decoration or eaten on their own because a pinch of chocolate on the cheesecake is really all you need.

Just a light drizzle of fudge on the cheesecake

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The best part of the whole cheesecake is the marshmallow topping. Those roasted marshmallows get so nice and toasted and they really pair it all up. If you have few marshmallows, I would even recommend skipping the marshmallows in the cheesecake batter and leaving them for coverage.

Perfect, tasty roasted marshmallows

Don't you have time to make this decadent cheesecake now? Pin for later!

Yield: 1 cheesecake

An incredibly entertaining and decadent version of two American classics: the cheesecake and S’mores. This S’mores cheesecake with Bailey's fudge sauce is an easy and fun recipe to make for anyone.

Preparation time: 10 minutes

Time to cook: 50 minutes

Idle time 4 hours

Total time: 5 hours

Ingredients

  • 1 box (3 packs) approx. graham honey cookies
  • 1/4 cup (50 g) plus 1/2 cup (100 g) divided granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 3/4 cup (86 g) butter, melted
  • 1 tablespoon of cinnamon
  • 16 oz (480 g) cream cheese at room temperature
  • 12 oz (340 g) sweetened condensed milk
  • 2 teaspoons of vanilla
  • 3 large eggs
  • 1 package (16 oz) mini marshmallows
  • 1/2 cup (approximately) Bailey Hot Fudge
  • 2 Hershey’s chocolate bars (optional)

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, crush two packets of Graham crackers until they resemble a fine powder. Mix 1/4 cup granulated sugar, brown sugar, butter, and cinnamon. Pack the mixture into a 12-inch spring pan to form the crust. Put a layer of marshmallows on the crust if you like.
  3. In a large bowl, combine cream cheese, condensed milk, and 1/2 cup granulated sugar until completely mixed.
  4. Add the eggs and vanilla extract and mix until just combined. Fold in mini marshmallows if you like.
  5. Pour about 1/3 of the mixture into the spring-shaped bowl over the crust. Sprinkle a little sugar candy over the mixture. Add another 1/3 of the cream cheese mixture, then repeat the drizzle. Repeat again with the remaining cream cheese.
  6. Bake for about 45 minutes or until done. You will know that the cheesecake is almost done when the center is still wavy but the outside of the cheesecake is firmer.
  7. Add a layer of marshmallows on top of the cheesecake and bake for another 5 minutes. If the marshmallows are not toasty enough for you, put the grill on, but be careful as the marshmallows burn quickly!
  8. Allow the cheesecake to cool completely, preferably in the refrigerator overnight or at least 4 hours.
  9. Take half of the last packet of Graham crackers and crumble
  10. Add Hershey's chocolate chips to the top of the cheesecake if desired. Add the graham cracker crumbs to the topping. Sprinkle the remaining hot candy over the entire cheesecake.

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