Baileys Irish Cream Cheesecake #2

8 Servings

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Baileys Irish Cream Cheesecake #2 Ingredients

CRUST	1/3 c Baileys original irish cream
10 Whole graham crackers;	1 ts Vanilla extract
1 1/4 c Pecans (about 5 ozs.)	3 oz Imported white chocolate;
1/4 c Sugar	TOPPING
6 tb Unsalted butter; melted	1 1/2 c Sour cream
FILLING	1/4 c Powdered sugar
1 1/2 lb Cream cheese; room	1 1/2 oz Imported whilt chocolate;
3/4 c Sugar	24 Pecan halves
3 lg Eggs

Instructions for Baileys Irish Cream Cheesecake #2

From: cookie@news.cpcnet.com (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 hours. Sprinkle grated chocolate over cake. Place pecan halves around edge and serve. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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