Bailey's irish cream cheesecake #2
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Bailey's irish cream cheesecake #2
  Irish    Pie    Creams    Cheesecakes  
Last updated 6/12/2012 1:05:53 AM. Recipe ID 31086. Report a problem with this recipe.
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      Title: Bailey's irish cream cheesecake #2
 Categories: Pie
      Yield: 8 Servings
     10    Whole graham crackers;
           -broken into pieces
  1 1/4 c  Pecans (about 5 ozs.)
    1/4 c  Sugar
      6 tb Unsalted butter; melted

  1 1/2 lb Cream cheese; room
           -temperature (don't get the
           -philly stuff - get it from
           -the deli - much creamier)
    3/4 c  Sugar
      3 lg Eggs
    1/3 c  Baileys original irish cream
      1 ts Vanilla extract
      3 oz Imported white chocolate;
           -broken into pieces

  1 1/2 c  Sour cream
    1/4 c  Powdered sugar
  1 1/2 oz Imported whilt chocolate;
     24    Pecan halves
  From: (Margaret Garland)
  Date: 19 Nov 1995 12:06:04 -0700 For crust: Preheat oven to 325.
  Lightly butter 9" 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 at least 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 untiljust 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
  on rack.
  For Topping: Mix sour cream and powdered sugar in small bowl. Spread
  topping onto cooled cake. Refrigerate until well chilled, about 6
  Sprinkle grated chocolate over cake. Place pecan halves around edge
  and serve.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 31086 (Apr 03, 2005)

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