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Name: Baileys Irish Cream Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Crust; 10 whole graham crackers broken into; 1 1/4 cups pecans 5 ounces; 1/4 cup sugar; 6 tablespoons unsalted butter melted; Filling; 1 1/2 pounds cream cheese room temperature; 3/4 cup sugar; 3 large Eggs; 1/3 cup bailey~quotes Irish Cream; 1 tablespoon vanilla; 3 ounces white chocolate lindt (or mocha); Topping; 1 1/2 cups sour cream; 1/4 cup powdered sugar; 1 1/2 ounces white chocolate grated; 24 pecan halves

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INGREDIENTS

Crust
10 whole graham crackers ; broken into
1 1/4 cups pecans ; 5 ounces
1/4 cup sugar
6 tablespoons unsalted butter ; melted
Filling
1 1/2 pounds cream cheese ; room temperature
3/4 cup sugar
3 large Eggs
1/3 cup bailey~quotes Irish Cream
1 tablespoon vanilla
3 ounces white chocolate ; lindt (or mocha)
Topping
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate ; grated
24 pecan halves

INSTRUCTIONS

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.

NOTES

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Baileys Irish Cream Cheesecake

Crust
10 whole graham crackers broken into
1 1/4 cups pecans 5 ounces
1/4 cup sugar
6 tablespoons unsalted butter melted
 Filling
1 1/2 pounds cream cheese room temperature
3/4 cup sugar
3 large Eggs
1/3 cup bailey~quotes Irish Cream
1 tablespoon vanilla
3 ounces white chocolate lindt (or mocha)
 Topping
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate grated
24 pecan halves

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.

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Nutrition

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Serving Size: 1 Serving (2049g)
Recipe Makes: 1 Serving

Calories: 6843
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.

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Calories per serving: 6843

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