Baileys Irish Cream Cheesecake | Baileys Irish Cream Cheesecake Recipes | Baileys Irish Cream Cheesecake Recipe

CRUST

10 whole graham crackers -- broken into pieces

1 1/4 cups pecans -- ~5 oz

1/4 cup sugar

6 tbsp unsalted butter -- melted

FILLING

1 1/2 lbs light cream cheese -- room temperature

3/4 cup sugar

3 large eggs

1/3 cup Bailey's Irish Cream

1 tsp vanilla

3 oz white chocolate -- broken into pieces

TOPPING

1 1/2 cups light sour cream

1/4 cup powdered sugar

1 1/2 oz white chocolate -- grated

24 pecan halves

FOR CRUST: Preheat oven to 325?F. Lightly

butter 9-inch-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 20 minutes.

FOR FILLING: Using electric mixer,

beat cream cheese and sugar in large

bowl until smooth. Whisk eggs, Bailey's

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.

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 away

from any draft.

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.)

Sprinkle grated chocolate over cake.

Place pecans around edge and serve.