A velvety, creamy cheesecake infused with Baileys and topped with golden salted caramel and crunchy toffee pieces. Pure indulgence! 🤎🥂
Ingredients:
For the crust:
* 1 ½ cups graham cracker or digestive biscuit crumbs
* ¼ cup brown sugar
* 6 tbsp melted butter
For the cheesecake filling:
* 3 (8 oz) blocks cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* ¾ cup sour cream
* ¼ cup Baileys Irish Cream
* 1 tsp vanilla extract
For the salted caramel sauce:
* 1 cup granulated sugar
* 6 tbsp butter
* ½ cup heavy cream
* ½ tsp sea salt
For topping:
* Crushed toffee or caramel shards
* Extra caramel drizzle
Instructions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
2. Mix crust ingredients and press into the bottom of the pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, Baileys, and vanilla.
4. Pour the filling over the crust. Bake for 55–65 minutes until center is slightly jiggly.
5. Turn off oven and crack the door. Let cheesecake sit inside for 1 hour, then chill in fridge at least 4 hours.
6. Make caramel: In a saucepan, melt sugar until amber. Add butter, then slowly whisk in cream and salt. Cool slightly.
7. Once cheesecake is chilled, drizzle with caramel and sprinkle with crushed toffee.
Pro Tip:
For extra flair, chill your caramel before drizzling so it creates thick, picture-perfect ribbons!
Baileys Salted Caramel Cheesecake
