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Bit-of-Irish Cheesecake (16)

Source of Recipe

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Bit-of-Irish Cheesecake (16)

Kraftrecipes.com
Adapted from Recipe by Kraft
78 reviews rate this recipe 4.5 of 5 hearts
Prep Time 15min. Total Time 6hr. 20min.
16 servings

Made with a nip of Irish cream liqueur and a crushed pecan crust, this creamy-smooth cheesecake is a real crowd-pleaser.

What You Need:
• 1-1/2 cups finely chopped PLANTERS Pecans
• 2 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted

• 4 pkg. (8 oz. each) PHILADELPHIA Light Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup Irish cream liqueur
• 4 eggs

Make It:
• Heat oven to 325°F.

• Combine nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

• Meanwhile, beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

• Pour cream cheese batter over crust. Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

1/16 of recipe equals: Calories 332; Total fat 23g (Saturated fat 8g); Cholesterol 110mg; Sodium 250mg; Carbohydrate 21g; Dietary fiber 1g; Sugars 17g; Protein 7g