Bailey's Cheesecake Bars
Last year for St. Patty's Day I made the Momofuku Grasshopper pie and two years ago I made these Guinness cupcakes with Bailey's frosting;. I thought it was about time to bring out the Bailey's again this time as the star in the form of cheesecake rather than frosting.
I was pleasantly surprised at how perfect these bars came out. The creamy Bailey's filling is a nice complement to the chocolatey Oreo crust. There's only half a tablespoon of Bailey's per bar, but if you were really concerned about the alcohol, I think you could use the Bailey's flavored coffee creamer as a substitute. Not as good if you ask me, but whatever works for you.
I had to tell Dustin he couldn't have two in a night (for health purposes) because they were that good!
Bailey's Cheesecake Bars
yields 16 bars
Crust
- 20 Oreos
- 5 tablespoons unsalted butter, melted
- Preheat the oven to 350º. Line a 9"x9" baking pan with aluminum foil, leave some hanging over the edge to act as a handle.
- Pulse the Oreos in a food processor until the cookies resemble fine crumbs.
- Mix in a medium-sized bowl with the melted butter.
- Gently press the Oreos into the baking sheet.
- Bake for 9-10 minutes.
- Allow to cool while making the filling.
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/2 cup Bailey's Irish Cream
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Mix the cream cheese in the bowl of a stand mixer until smooth.
- Add in the sugar, milk, and Bailey's and mix.
- Add in the eggs, one at a time, beating after each addition.
- Add in the flour and vanilla extract and mix.
- Spread the cream cheese mixture on top of the crust (you will have a little bit left over).
- Bake for 30 minutes.
- Allow to cool at room temperature for about an hour.
- Cover with aluminum foil and allow to sit in the refrigerator overnight before slicing.
slightly adapted from Baking Bites