New Year’s Eve is a fitting time for a boozy dessert. With a generous amount of Baileys Irish Cream, these layered cheesecake brownies are the ultimate way to ring in the New Year.

Irish Cream Cheesecake Brownies | Tutti Dolci

Rich and impossibly fudgy brownies meet velvety cheesecake for a definite party hit. All that’s left is to chill the bubbly (and be sure to have extra Baileys on hand to serve over ice or in coffee).

Irish Cream Cheesecake Brownies | Tutti Dolci

Irish Cream Cheesecake Brownies
Brownie Layer
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 cup unsweetened cocoa
1/4 tsp salt
1/4 cup Baileys Irish Cream (here’s a homemade version)
1 tsp vanilla extract
2 large eggs
3/4 cup flour

Cheesecake Layer
8 ounces reduced-fat cream cheese, softened
1/2 cup plain fat-free yogurt
1/2 cup sugar
1 Tbsp Baileys Irish Cream
1 large egg

Preheat oven to 325°F and line a 13 x 9-inch baking dish with 1 sheet of foil, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in Baileys and vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Reserve 1/2 cup brownie batter; spread remaining batter evenly in lined pan and tap pan once to remove air bubbles.

For the cheesecake layer, place cream cheese, yogurt, sugar, Baileys, and egg in food processor; process until smooth. Pour over brownie batter and spread evenly. Dollop reserved brownie batter over cheesecake layer and swirl top two layers together with a knife or wooden skewer. Bake for 32 minutes, or until top is set and a toothpick inserted in the center comes out with a few moist crumbs attached.

Let cool completely on a rack, then cover and chill in the refrigerator at least 3 hours. Just before cutting, chill pan in the freezer for 20 minutes. Lift up the ends of the foil and transfer the brownies to a cutting board, then cut into squares using a sharp knife. Store leftovers in an airtight container in the refrigerator up to 2 days.

Yield – 20 brownies
Calories – 200 (per brownie)
Carbs – 25

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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21 comments

  1. Yes!! Boozy dessert for New years are so fun! Especially since I do not drink! 🙂

    I actually have one going up tomorrow, but man oh man! These cheesecake brownies sound so good! Love the irish cream!

  2. It’s been a while since we baked brownies here (someone little just recently reminded me;)Now this is a brownie I would adore! Hope you had a beautiful Christmas, Laura!

  3. Beautiful cheesecake brownies, Laura! Love your styling and photography here. Boozy brownies are the best. I’ve made Bailey’s Brownies before (even included the recipe in a bride’s cookbook, she’s Irish) and yours look spectacular! Love that you made them with yogurt. Nom!

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