This B-52 Bomber Cheesecake was the end result of a challenge from my oldest daughter, Danielle. I had never even heard of the B-52 Bomber Cocktail before she asked me to make this cheesecake! Have you heard of it or tried it?
Well, I don’t know about the drink, but I do know this cheesecake is really tasty and although you can taste the flavors, it will not cause inebriation.
Well, I looked up the ingredients for the drink, studied a few recipes for the B-52 Bomber cheesecake, and came up with my own recipe for this dessert. This is the cheesecake base for my favorite cheesecake. From there, you can add a variety of flavors to create a multitude of different cheesecakes.
The recipes I found for the B-52 Bomber cheesecake all seemed to have reviews that complained about the flavors blending together and not being able to taste the layers. Well, I made sure the flavors were strong enough and there were distinct layers with this cheesecake. It’s a winner.
B-52 Bomber Cheesecake
The Chocolate Crust:
- 2 – 1/4 cups chocolate Teddy Grahams
- 3/8 cup Kahlúa
- 4 -1/2 Tablespoon butter
Crush or process cookies. Pour Kahlúa over cookie crumbs and mix well. Add the melted butter and stir to combine. Press into a 10″ springform pan,
which has been lined with a sheet of parchment paper. (We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you. Thanks for supporting this website!)
***I cover the flat bottom of a springform pan with parchment paper and snap the side ring around the bottom, catching the parchment securely. This makes the cheesecake easy to release from the pan. As always, I wrap the bottom and sides of the springform pan with heavy-duty aluminum foil and set it in a roasting pan to fill with hot water before baking.
(For more on that, click here ►bain-marie or hot water bath.)
Cheesecake Base:
- 4 blocks of 8-ounce cream cheese, (softened)
- 1 – 1/4 cups sugar
- 4 extra-large eggs at room temperature
In a bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition.
Remove 2 cups of batter to a separate bowl. Set aside for the Grand Marnier Layer.
Bailey’s Layer:
To the remaining batter, add 1/2 cup Bailey’s Irish Cream
Stir the Irish cream into the batter and mix well.
Grand Marnier Layer:
- 2 cups of batter set aside earlier
- 1/4 cup Grand Marnier
- 1 Tablespoon *freshly grated orange peel
Add the Grand Marnier and orange peel to the batter set aside earlier and mix well.
Bake for 55 minutes at 350° or until the center is almost set. Open the oven door slightly and leave the cheesecake in the oven to cool. Remove from the oven, cover with aluminum foil, and chill overnight.
Before serving, add chocolate curls, orange zest, and sprigs of mint.
This dessert is perfect for a 4th of July celebration but it is also good during this time of the year and all the holiday get-togethers. Need some more cheesecake recipes? Click here ►Cheesecakes.
B-52 Bomber Cheesecake
B-52 Bomber Cheesecake
Ingredients
- B-52 Bomber Cheesecake
- The Chocolate Crust:
- 2 - 1/4 cups chocolate Teddy Grahams
- 3/8 cup Kahlúa
- 4 -1/2 Tblsp butter
- Cheesecake Base:
- 4 blocks of 8-ounce cream cheese, (softened)
- 1 - 1/4 cups sugar
- 4 extra-large eggs at room temperature
- Bailey's Layer:
- 1/2 cup Bailey's Irish Cream
- Grand Marnier Layer:
- 2 cups of batter set aside earlier
- 1/4 cup Grand Marnier
- 1 Tablespoon *freshly grated orange peel
Instructions
Preheat oven to 350°. Crush or process cookies. Pour Kahlúa over cookie crumbs and mix well. Add the melted butter and stir to combine. Press into a 10" springform pan, which has been lined with a sheet of parchment paper.
***I cover the flat bottom of a springform pan with parchment paper and snap the side ring around the bottom, catching the parchment securely. This makes the cheesecake easy to release from the pan. As always, I wrap the bottom and sides of the springform pan with heavy-duty aluminum foil and set it in a roasting pan to fill with hot water before baking.
In a bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition.
Remove 2 cups of batter to a separate bowl. Set aside for the Grand Marnier Layer.
Bailey's Layer:
To the remaining batter, add 1/2 cup Bailey's Irish Cream. Stir the Irish cream into the batter and mix well.
Grand Marnier Layer:
2 cups of batter set aside earlier
1/4 cup Grand Marnier
1 Tablespoon *freshly grated orange peel
Add the Grand Marnier and orange peel to the batter set aside earlier and mix well.
Bake for 55 minutes at 350° or until the center is almost set. Open the oven door slightly and leave the cheesecake in the oven to cool. Remove from the oven, cover with aluminum foil, and chill overnight.
Before serving, add chocolate curls, orange zest, and sprigs of mint.
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