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A boozy and festive blondie stuffed with a creamy Baileys Irish Cream infused cheesecake. The perfect dessert for your St. Patty’s Day dinner!
St. Patrick’s Day is right around the corner, and I have my two go-to dinners that I usually rotate each year. Guinness Beef Stew with Colcannon and a Mustard Maple Glazed Corned Beef with cabbage. I feel like I should branch out and try some other recipes, but these are just soooo darn good. I have a fear of making something else, and it’ll end up just…eh. Then my chances of having the most amazing St. Patrick’s Day dinner are gone for an entire year! I know I can make them any other day, but it just isn’t the same. Believe me, I’ve tried it. It’s so not the same.
So, since I had my perfect St. Patrick’s Day dinner already planned out, I still needed the perfect dessert. I’ve been searching for the perfect dessert for a while, and just haven’t found it yet. I’ve been on a brownie kick lately, so I thought I would come up with something in that area, but also couldn’t get “cheesecake” out of my head. Of course, the easiest solution is to just do both!
When I thought about making my creation more “St. Patrick’s Day-ish”, Baileys was the first thing that came to mind. I thought a chocolate brownie might hide the Baileys flavor too much, so I decided a blondie would be the way to go. And then my perfect St. Patrick’s Day dessert was born!
My original plan was to make these into bars, but when I was out shopping for the green candy melts to put on the top, I found the cutest little shamrock silicone molds! You may not be able to tell, but they are indeed shamrock blondies! (I know they sort of look like flowers, but just go with it. I promise the mold was a shamrock.)
I was also a good mommy and made a second batch for my kiddos sans alcohol.
Baileys Cheesecake Stuffed Blondies
- 8 oz cream cheese
- ¼ cup sugar
- 1 egg
- 1 egg yolk
- ½ tablespoon all-purpose flour
- 2 tablespoons sour cream
- ½ teaspoon vanilla
- 1 dash salt
- 2 tablespoons Baileys Irish Cream
- 1 stick butter melted
- ½ cup canola oil
- 1½ cups light brown sugar packed
- 1 tablespoon vanilla
- 4 eggs lightly beaten
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup white chocolate chips
- green candy melts
- Let cream cheese soften to room temperature.
- Mix cream cheese, sugar, egg, egg yolk, flour, sour cream, vanilla, salt and Baileys with a hand mixer until all is blended.
- Let cheesecake mixture sit in refrigerator while you make the blondie mixture. This will keep it a little firmer, so when you put the blondie mixture on top, it won’t completely sink into the cheesecake.
- Preheat the oven to 350°F. If you are using a pan, butter the bottom and sides of the pan. 9×13 is preferable. I used shamrock shaped silicone molds for this recipe, so I used cooking spray.
- In a large bowl, whisk together melted butter, canola oil, brown sugar, vanilla, eggs and mix until combined. Add flour and salt and mix just until blended. Add chocolate chips.
- Add half of the blondie mixture to the pan. Top with cheesecake mixture. Top the cheesecake mixture with the remaining blondie mixture. Try to be careful to not mix with the cheesecake too much. Some cheesecake will still show up at the top, which is ok.
- Bake until the top is a light golden brown, about 23 to 25 minutes, being careful not to overbake. (My silicone molds took 24 minutes.) Let cool on a wire rack and then chill in the refrigerator for at least 2-4 hours. The blondies will cut better after chilling in the refrigerator since the cheesecake will have time to firm up.
- Melt candy melts according to package directions and drizzle or spread over blondies.