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Bailey's Irish Cream Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
10 whole graham crackers, broken into pieces
1 1/4 cups pecans (about 5 oz)
1/4 cup sugar
6 Tablespoon unsalted butter, melted

Filling:
1-1/2 lbs cream cheese, room temp.
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream liqueur
1 teas vanilla extract
3 Ounce imported white chocolate

Topping:
1-1/2 cups sour cream
1/4 cup powdered sugar
1-1/2 Ounce imported white chocolate, grated
24 pecan halves


Recipe



For crust: - Preheat oven to 325. Lightly butter 9-inch springform pan. Finely grind graham crackers, pecans, and sugar in food processor. Add butter and blend. Press crumbs onto bottom and up sides of 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 and 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) - Sprinkle grated chocolate over cake. Place pecans around and serve.