Bailey's Irish Cream Cheesecake
nancy wright
ingredients
- Crust
- 10 whole graham crackers, broken into pieces
- 1 1/4 cups pecans (about 5 ounces)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Filling:
- 1 1/2 pounds cream cheese, room temperature
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup baileys original irish cream liqueur
- 1 tsp vanilla extract
- 3 ounces imported white chocolate (such as lindt), broken into pieces
- Topping:
- 1 1/2 cups sour cream
- 1/4 cup powdered sugar
- 1 1/2 ounces imported white chocolate, grated
- 24 pecan halves
directions
- 1
For Crust, preheat over to 325 F. Lightly butter 9 - inch diameter spring form 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 20 minutes.
- 2
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.
- 3
Transfer filing 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.
- 4
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 one day ahead. Sprinkle grated chocolate over cake. Place pecans around edge and serve.
Source: nancy
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