Baileys Irish Cream Cheesecake

Baileys Irish Cream Cheesecake
Baileys Irish Cream Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 10

    whole graham crackers, crushed

  • 1 1/2

    cups pecans

  • 1/4

    cup sugar

  • 6

    Tbsp butter, melted

  • Filling

  • 1 1/2

    lbs cream cheese, room temperature

  • 3/4

    cup sugar

  • 3

    large eggs

  • 1/3

    cup Baileys Irish Cream

  • 1

    tsp vanilla extract

  • 3

    ounces white chocolate pieces

  • Topping

  • 1 1/2

    cups sour cream

  • 1/4

    cup powderd sugar

  • 1 1/2

    ounces imported white chocolate

  • pecan halves

Directions

For crust: preheat oven to 325 degrees. Lightly butter 9 inch spring form pan with 2 3/4 hight sides. finely grind graham crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. Filling: using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys anbd vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. finely chop white chocolate int processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set about 50 minutes. Cool on rack. For topping: mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well set about 6 hours. Decorate with pecans and grated white chocolate. Margo baked the cheesecake for 65 minutes instead of 50 minutes. For topping she used 1 cup sour cream and 2 Tbsp powdered sugar and white chocolate

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