For crust: Preheat oven to 325 degrees Lightly butter a 9 inch diameter springform pan with 2 3/4 inch sides Finely grind graham cracker pecans and sugar in processor. Add butter and blend usingon/off Press crumbs onto bottom and 2 inches up side 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 mixture Finely chop white chocolate in processor 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 Can be prepared 1 day ahead
Garnish with pecans or chocolate or both.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2049g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5359 (78%)|
|Amt Per Serving||% DV|
|Total Fat 595.4g||794 %|
|Saturated Fat 254.7g||1274 %|
|Monounsaturated Fat 209.3g|
|Polyunsanturated Fat 74.3g|
|Cholesterol 2328.3mg||716 %|
|Sodium 59987mg||2069 %|
|Potassium 2997.9mg||79 %|
|Total Carbohydrate 281.9g||83 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 256.1g|
|Protein 125.4g||179 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6843
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