Irish Cream Cheesecake Brownies

Irish Cream Cheesecake Brownies are the perfect dessert for your St. Patrick’s Day feast. Brownie and Irish cream cheesecake batter are swirled together to make a festive and impressive dessert. Over the weekend I was making a list of delicious desserts and recipes I wanted to try out for St. Patrick’s Day. There are so many amazing desserts that I want to try. I think of one the hardest things about baking for a holiday is trying to narrow down the choices! I thought back to my Red Velvet Cheesecake Brownies that I made for Valentines Day, they were such a huge hit that I had to make another version of these amazing brownies! Irish Cream goes into both the brownie batter and cheesecake batter, giving these “grown up” brownies a little kick! If you like Baileys Irish Cream, these brownies are for you! Serve these with a cup of coffee for a dessert you won’t soon forget…and why not add a bit of Irish cream to that coffee too, you deserve it! ;)

Irish Cream Cheesecake Brownies

Ingredients:

For the Brownies:
1/2 cup dark chocolate, chopped course (at least 70% cacao)
1/2 cup (1 stick) butter
1/2 cup plus 2 tablespoons super fine sugar
1/3 cup plus 1 tablespoon all purpose flour
2 large eggs, room temperature
2 tablespoons Baileys Irish Cream

For the Cheesecake Layer:
8 ounces cream cheese, softened
3 tablespoons plus 1 teaspoon super fine sugar
1 egg, room temperature
2 tablespoons Baileys Irish Cream

Directions:

Preheat the oven to 325 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large, heatproof bowl, melt butter and chocolate together. Add the sugar and stir until combined and very smooth. Set aside to cool for a few minutes.
Beat the eggs one at a time into the brownie mixture, beating until glossy. Stir in the Baileys Irish Cream until well combined. Fold in the flour and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and Baileys Irish Cream in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Source: adapted from Katie Cakes

24 Responses to “Irish Cream Cheesecake Brownies”

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    yumtherapy — March 15, 2011 @ 8:10 am

    Mmm these look scrumptious!

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    simplynutritiouskate — March 15, 2011 @ 8:33 am

    I love cream cheese in brownies I never thought to add baileys yum your recipes are getting me excited for st pattys!

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    Jenny — March 15, 2011 @ 11:17 am

    Yum I love cheesecake brownies! What a nice touch with the Irish cream! :D

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    geet — March 15, 2011 @ 2:34 pm

    Is it possible to substitute the Bailey’s for a non alcoholic drink for the kids ?

    • Annie replied: — March 17th, 2011 @ 11:54 am

      With 2 tablespoons of Bailey’s for an entire batch of brownies? Relax, I wouldn’t worry about your kids catching a buzz. But if you’re that concerned, buy some Irish cream coffee creamer to use instead.

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    muppy — March 15, 2011 @ 5:03 pm

    oh my they look divine….

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    Becca — March 15, 2011 @ 5:24 pm

    Those look SO amazing! Love your Irish touch, too :-)

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    happywhennothungry — March 15, 2011 @ 6:08 pm

    Wow these brownies look amazing! I love that they have Bailey’s too. Yum!

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    Livin' in the Kitchen — March 15, 2011 @ 7:09 pm

    I wish I was a “grown up” because if I were, I would totally make these!! St. Patricks day is actually one of my favorite holidays because my mom makes all this delicious food! Haha! (We’re irish!)

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    blackbookkitchendiaries — March 15, 2011 @ 7:24 pm

    this looks so decadent:) thank you for sharing this! it looks gorgeous!

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    Meghan — March 15, 2011 @ 10:33 pm

    These look amazing! I might have to make a batch this week :)

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    lena — March 16, 2011 @ 12:00 pm

    looks so luscious and i’m sure you have a wonderful list of food that you’ll be making for the celebration. Enjoy!

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    katshealthcorner — March 16, 2011 @ 3:03 pm

    I love DARK CHOCOLATE!!! :D I know I will absolutely love these! :D

    xoxoxo
    Kathleen

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    Sara — March 17, 2011 @ 11:02 am

    This is a fabulous idea. Brownies + cheesecake = heaven.

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    sweet road — March 20, 2011 @ 12:10 pm

    These look delicious! Chocolate and cream cheese can only be made better with irish cream!

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    Laura — May 19, 2011 @ 11:56 pm

    I made these for the first time and they turned out great! I used regular sugar instead of super fine sugar and they still had a great texture and great flavor. They baked for 40 minutes and they are super moist. My only complaint is it only fills a 8″x8″ pan! I will just have to make a double batch next time :) This was my first visit to your blog, but I will definitely be coming back for more great recipes.

    • Christina replied: — May 24th, 2011 @ 3:03 pm

      Laura,
      I am so glad that you enjoyed these brownies! Thanks so much for commenting and letting me know how they turned out for you! I love to hear from people who have tried recipes that I have posted on my blog! :D

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    MandyM — January 18, 2012 @ 10:47 am

    I think you and I have similar tastes. Whenever I’m doing research on recipes, without actively opening your blog to search it, I always end up looking here via FG etc!

    These look fantastic, I love that they’ve got a fairly thick cheesecake layer and not a skimpy one!

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    Tina — January 23, 2012 @ 9:39 am

    I tried these and liked the fact that they were a light cheesecake brownie. Really could not taste the Bailey’s, at all which was pretty disappointing.

    • Christina replied: — February 2nd, 2012 @ 8:18 pm

      Tina,
      I hate that the Irish cream taste was a little to faint for you…sometimes I add an extra splash into the batter. If you give them another try with more Bailey’s I would love to hear how they turn out for you! :)

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    Chuck Denton — February 13, 2012 @ 1:15 pm

    Here’s a twist I like to do: After the brownies come out of the oven, I spritz the entire suurface of the brownies with a quarter cup of Irish whiskey. They should be so freshly out of the oven that you can hear the alcohol sizzle as it goes into the brownie. They taste EVEN better if that’s possible and you definitely taste whiskey, but no one’s going to get a buzz from this – its all about the flavor.

  19. Pingback: Classic Irish Soda Bread | Sweet Pea's Kitchen

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    Ryan — May 8, 2012 @ 11:20 am

    I made these to take over to our friends’ house for a dinner party recently and they were incredible– a huge hit! Can’t wait to make them again! Thanks for a great recipe. :)

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    Debra Waugh — March 16, 2013 @ 10:52 am

    Hi Christina,
    Love your site! I have a question about this recipe. When you say 1/2 cup dark chocolate do you mean 4 oz. of chocolate before chopping or do you mean 1/2 cup measured chopped chocolate? I ask because I chopped up 4 oz and it looks to be more like a cup of chopped chocolate. Thanks Deb

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