Irish Cheesecake

Photo by Deneen T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    cups finely chopped PLANTERS Pecans (or mint oreos)

  • 2

    Tbsp. sugar (omit if oreos are used)

  • 3

    Tbsp. butter or margarine, melted

  • 4

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1

    cup sugar

  • 3

    Tbsp. flour

  • 1

    cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 1/4

    cup Irish cream liqueur - I use 1/2 c Irish cream liqueur

  • 4

    eggs

Directions

HEAT oven to 325°F. MIX nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

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