Ingredients
- Baileys Irish Creme Cheesecake
- Crust
- 10 Graham Crackers -- broken into pieces
- 1 1/4 Cups Pecans
- 1/4 Cup Sugar
- 6 Tablespoons Unsalted Butter--melted
- Filling
- 1 1/2 Pounds Cream Cheese --
- room temperature
- 3/4 Cup Sugar
- 3 Large Eggs
- 1/3 Cup Bailey's Irish Creme
- 1 Teaspoon Vanilla Extract
- 3 Ounces White Chocolate --
- broken into pieces
- Topping
- 1 1/2 Cups Sour Cream
- 1/4 Cup Powdered Sugar
- 1 1/2 Ounces White Chocolate-grated
- 24 Pecan Halves
Directions
FOR CRUST: Preheat oven to 325
Lightly butter 9" diameter springform pan with 2 3/4" high sides.
Finely grind graham crackers, pecans and sugar in food processor.
Add butter and blend, using on-off turns.
Press crumbs onto bottom and 2" up sides of prepared pan.
Refrigerate 20 minutes.
FOR FILLING: Using electric mixer, beat
cream cheese and sugar in large bowl until smooth.
Whisk eggs, Baileys and vanilla in medium bowl until just blended.
Beat egg mixture into cream cheese.
Finely chop white chocolate in 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, 45-50 minutes.
Cool on rack.
FOR TOPPING: Mix sour cream and powdered
sugar in small bowl.
Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.)
Sprinkle grated chocolate over cake.
Place pecans around edge and serve..
Print this recipe
Submitted 6/13/05.
Source: Home
Submitted By: Mike
mbuus908@aol.com
Bailley's Irish Creme Cheesecake