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

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


Baileys Irish Cream Cheesecake recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

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Baileys Irish Cream Cheesecake
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.

Instructions

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