Bailey's irish cream cheesecake
Irish Cakes Chocolate Creams Cheesecakes
Last updated 6/12/2012 1:05:53 AM. Recipe ID 31084. Report a problem with this recipe.
Title: Bailey's irish cream cheesecake
Categories: Cakes, Desserts, Chocolate
Yield: 10 Servings
* * Crust * *
10 Whole graham crackers,
-broken into pieces
1 1/4 c Pecans (about 5 ounces)
1/4 c Sugar
6 tb Unsalted butter, melted
* * Filling * *
1 1/2 lb Cream cheese, room temp.
3/4 c Sugar
3 Large eggs
1/3 c Baileys Irish Cream Liqueur
1 ts Vanilla extract
3 oz Imported white chocolate
(such as Lindt), broken
* * Topping * *
1 1/2 c Sour cream
1/4 c Powdered sugar
1 1/2 oz Imported white chocolate,
24 Grated pecan halves
For crust: Preheat oven to 325=F8F. Lightly butter 9-inch diameter
springform pan with 2 3/4-inch-high 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
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 mixture.
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, about 50 minutes. Cool
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
Note: I've fixed the cake with and without the topping, and I prefer
it without the topping. As a suggestion, prepare the topping, but
serve it on the side.
Re-posted by Lois Flack, Watertown, NY
Didn't find the recipe you were looking for? Search for more here!