Reviewed: Dec. 26, 2003

I made this for a my husbands work Christmas potluck and everyone loved it. I didn't think it had a classic cheesecake texture but the taste was terrific. I added 1/2 cup Irish cream and it wasn't overpowering. My cake cracked so I just spread a layer of whipped cream and some cookie crumbs on the top and it actually looked store bought.

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ambaut2

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Reviewed: Dec. 3, 2003

Awesome recipe! I made it for Thanksgiving and there wasn't any leftover! What a great crowd pleaser. This cake is rich and just perfect for chocolate and cheesecake lovers. I added 1/2 cup of Bailey's Irish Cream instead of 1/4 cup. It made it even better. Make this cheesecake and everyone will want your recipe.

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MLAWS

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Reviewed: Nov. 12, 2003

If you love chocolate, this is the recipe for you!! It turned out with great texture, not too heavy. Had an awesome flavor. Cooked it in a water bath, then let it sit in the oven 2 hrs. before removing. Looked beautiful. My only suggestion would be more Bailey's to be able to taste the Irish cream better. Will definately make again!!!

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NIKKLE

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Reviewed: Nov. 10, 2003

Amazing recipe! Rich and chocolaty and delicious!! My cake cracked, but that was my fault because I opened the oven instead of leaving it. Still an awesome cheesecake!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Oct. 11, 2003

This cheesecake came out perfectly and I didn't have to alter the recipe at all. Try adding some fresh strawberries when you serve it. Also, this is very rich so watch out! De-lish!

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Cindy P.

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Reviewed: Oct. 3, 2003

I followed the advise of a few other reviews and added 1/2 cup of Irish Cream. I didn't have to bake it as long as the recipe said (good thing I was paying attention). It turned out fabulous! Not too rich, but rich enough to enjoy the whole slice with a smile. Wonderful recipe and I will definitely make this one again!

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LLNW

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Reviewed: Sep. 6, 2003

I don't like cheesecakes, so I didn't have a piece, but everyone else loved it! I used a whole sleeve of chocolate graham crackers for the crust. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 8, 2003

I added rasberry liquer instead and served with rasberries. It was a hit super rich though.

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DCARWAR

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Reviewed: May 14, 2003

Extremely rich and very sinfull! I had never made cheesecake before and tried this recipe. Turned out great! Follow the instructions exactly but also but a boiling water bath on the rack below the cake. After the cake has finished, leave in the oven another hour at the least to cool and do not open the oven door. I had no cracks or anything! Pretty good for a first try. A must try recipe, thanks Elaine.

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Julie

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Reviewed: Apr. 21, 2003

This was great, very easy and it was a huge hit with our family for Easter. I wouldn't change a thing.

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KENYALOREN

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Reviewed: Apr. 18, 2003

I make this cheesecake often. It's absolutely wonderful! I've reviewed it here before, but I just want to comment on a few things. First, the chocolate flavor is only going to be as good as the cocoa you use. I always use Ghirardelli cocoa in this recipe. Also, I double the recipe for the crust, use chocolate graham crackers instead of cookies, granulated sugar instead of powdered sugar, and put the crust up the sides of the pan instead of just the bottom. That probably makes it taste more chocolatey. And remember to wrap your springform pan tightly in a couple of layers of aluminum foil if you're baking it in a water bath. That prevents the water from getting into the pan and making the crust soggy. :)

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SQUIRKIE

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Reviewed: Apr. 4, 2003

I personally do not like flavored cheesecakes, but I decided to make it for St Patricks Day. So even though I did not like it, the fact that the entire pie was reduced to a pile of crumbs w/in 2 hours makes me give this 5 stars. Also, several people wanted the recipe, so that also tells me that it was good. So if you like chocolate cheesecake, I believe this is a good one. By the way, I also used 1/3 c baileys like other reviewers.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 16, 2003

Excellent cheesecake and so easy! My first cheesecake and the friends I served it to loved it. I used chocolate graham crackers for the crust instead of chocolate cookies. As another reviewer recommended I left it in the oven for eight hours after it had cooked for the required hour and it didn't crack at all. I didn't even use a water bath. So easy!

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LINDSMAC

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Reviewed: Mar. 9, 2003

Two words to describe this recipe: Super gourmet! I used crumbled chocolate nilla wafers for the base. Very yummy!

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BOBSEY95

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Durham, New Hampshire, USA

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Reviewed: Feb. 17, 2003

I tried a variation with 1/3 C Kahlua. We could not taste the Kahlua flavor but the chocolate flavor was intense. I bake it for an extra 10 mins until only 2-3 inch area of center was wobbly. Used mocha beans on top edge and chocolate shavings in the middle for decorations.

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BLUESILVERGOLD

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Reviewed: Feb. 3, 2003

This is only the 2nd cheesecake I've ever made and couldn't have turned out better. I used the suggested 1/3 Irish Creme and a water bath.

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SHARIMEYER

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Reviewed: Feb. 1, 2003

I'm not even a huge fan of chocolate (but love Bailey's) but this was a huge success. Rich but good! I still need much practice at making cheesecakes as it cracked in a few places...but since I'm so new to this cheesecake thing, I'm very forgiving of that minor fault. Besides, the taste was wonderful! Will make this again!

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DREGINEK

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Reviewed: Jan. 27, 2003

This is a GREAT cheesecake! I made this for my husband's birthday and it turned out fantastic! I did use the other suggestions and increased the irish cream to 1/3 cup and cooked in a water bath. I let the cake cool for a couple hours in the oven before removing and had no trouble with cracking. After reading a couple reviews stating that this cheesecake didn't set properly, I was a little concerned...but those concerns were unfounded. This is delicious with a wonderful texture. I topped this with chocolate fudge for a truly decadent treat!

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ISLANDCANUCK

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Reviewed: Dec. 4, 2002

This is one of my absolute favorites! I really had been looking for a Bailey's Chocolate Chip Cheesecake recipe, so I just leave out the cocoa that would normally go into the mix and carefully fold in 1 1/2 cups of chocolate chips right before pouring the batter into the pan. I also use 1/3 cup Bailey's as was suggested by other reviewers. It turns out great every time!

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Cori Anderson

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Nov. 27, 2002

I am not sure what went wrong, but I followed the directions correctly, and it turned out too creamy. Not like a cheesecake (new york) but like a cheese pie. And the flavor was off. I read so many good reviews that I am wondering if it was my irish cream, or what, but my cheesecake turned out nothing like the reviews....

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