This Irish Cream Cheesecake Brownies recipe has the perfect balance of cheesecake and dark chocolate brownie with a subtle taste of Irish Cream. Make it for your St. Patrick’s day celebrations.
Can you believe it’s March already? March reminds me of two things. First, in our school district we have a long stretch of school with no breaks. As a former teacher it was exhausting, but as a mom it’s a little bit of a blessing!
My second thought, as I’m sure you guessed, is St. Patrick’s Day. I personally don’t celebrate much but I do love my Baileys Irish Cream. So, I’m sharing my favorite recipe using Baileys- cheesecake brownies! They take a bit more time than traditional brownies, but it’s so worth it and definitely a crowd pleaser. If you’re celebrating with friends, these will be a sure hit.
How to Make Irish Cream Cheesecake Brownies
You will need to make two different batters: brownie and cheesecake. The brownie batter can be made without an electric mixer. First, melt the butter and sugar together until it becomes smooth and shiny. This helps to give brownies a shiny crust top.
Next, add the cocoa, salt, baking powder, espresso, vanilla and Irish cream. This will cool down the batter before you add the eggs. After the eggs are mixed in, you can fold in the flour and chocolate chips.
For the cheesecake batter, you will want to use an electric mixer and room temperature cream cheese. First, beat the cream cheese with a paddle attachment on your electric mixer until it is completely smooth and lump free. Then, slowly mix in the rest of the ingredients. Cheesecake recipes usually use either heavy cream or sour cream. Since I wanted to make a Baileys cheesecake layer, I used Baileys Irish cream in it’s place.
Make sure your 9×13 brownie pan is well buttered. If possible, line the bottom of the pan with parchment paper and grease with butter on top of the parchment paper as well. Spread three fourths of your brownie batter on the bottom of the pan. Top the brownie batter with the cheesecake batter and spread. Add the remaining brownie batter in small dollops scattered over the cheesecake batter.
Using a skewer or a knife, cut through the brownie dollops in a continuous motion to create a swirl pattern. The more times you cut through the brownie batter, the more swirled it becomes. I cut through each dollop 2-3 three times in different directions to create the marbled cheesecake brownies in my pictures.
Finally, bake them in your oven at 350°F for 35-45 minutes. Cool completely before cutting. See my guide for cutting perfect brownie squares.
Tips for Making and Storing Irish Cream Cheesecake Brownies
- Shortcut: For the brownie batter, use a boxed brownie mix such as Ghirardelli triple chocolate brownie mix and stir in the additional 3 Tablespoons of Irish cream.
- Do not over bake. The reason I give you a big range of cooking time is because everyone’s oven and bakeware pans are different. You must start checking on your brownies after 30 minutes of bake time. I use a Calphalon 9×13 rectangle pan and a convection oven. My brownies were done in 35 minutes.
- If you are using a glass pan, you may want to lower your oven temperature by 25 degrees and increase your bake time by 5-10 minutes.
- Do not cut the brownies if you are not ready to serve. Store them uncut in your refrigerator or freezer if possible. This prevents cheesecake from drying out.
- Cheesecake brownies can be left out for 1-2 days, stored in the refrigerator for 1 week or frozen for up to 3 months.
For the brownie batter:
- 1 cup unsalted butter
- 1 ¾ cup sugar
- 1 ¼ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso
- 1 teaspoon vanilla extract
- 3 Tablespoons Irish Cream liqueur
- 4 eggs
- 1 cup all purpose flour
- 1 cup mini chocolate chips
For the cream cheese batter:
- 16 ounces cream cheese, room temperature
- ¾ cup sugar
- ½ cup all purpose flour
- 2 teaspoons vanilla
- ¼ cup Irish cream liqueur
- 2 eggs
- Preheat the oven to 350F. Prepare a 9x13 pan by greasing the bottom and sides with butter. Line the bottom with parchment paper large enough for it to overhang on two of the sides. Grease the parchment.
- Heat the butter in a large saucepan over low flame. Once the butter has melted, add the sugar, increase the heat to medium and stir until the mixture is smooth. This should take a 1-2 minutes.
- Remove the mixture from the heat and stir in the cocoa powder, salt, baking powder, espresso, vanilla and Irish cream. Transfer it to a large bowl to cool faster. Let it cool for 5 minutes.
- Whisk in the eggs, and then flour. Mix until smooth.
- Using a paddle attachment on an electric mixer, beat the cream cheese until it is smooth and free of lumps.
- Mix in the sugar and then flour. Add the vanilla, Irish cream and eggs. Beat for another minute to get the batter smooth.
- Mix the chocolate chips into the brownie batter.
- Spoon ¾ of the brownie batter into the prepared pan and spread.
- Top the brownie batter with the cream cheese batter and spread.
- Drop the remaining brownie batter on top of the cheesecake in random spot a spoonful at a time.
- To create swirls: Drag a skewer through each brownie drop in one constant motion. Repeat, by dragging the skewer through each drop again in a different direction.
- Bake the brownies for 35-45 minutes until a toothpick comes out clean when inserted into the center.
- Let it cool. Run a knife around the edges. Cool completely. (It’s best if you cool and let it chill overnight before cutting.)
Nutrition Information:Yield: 24 Serving Size: 1 brownie
Amount Per Serving: Calories: 341 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 86mg Sodium: 188mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 28g Sugar Alcohols: 0g Protein: 5g