Bailey's irish cream cheesecake

Bailey's irish cream cheesecake

Ingredients/Components

• sugar - 3/4 c
• granulated sugar - 2 Tbsp
• vanilla extract - 1 tsp
• sour cream
• melted butter - 6 Tbsp
• large eggs - 3 item
• powdered sugar - 1/4 c
• pecan halves - 24 item
• pecans
• cream cheese room temperature
• whole graham crackers, broken into pieces - 10 item
• imported white chocolate such as Lindt, broken into pieces - 3 oz
• imported white chocolate, grated

How to make bailey's irish cream cheesecake:

Filling:1 1/2 lb. cream cheese (room temperature)3/4 c. sugar3 large eggs1/3 c. Bailey's Original Irish Cream Liqueur1 tsp. vanilla extract3 oz. imported white chocolate (such as Lindt), broken into pieces Topping:1 1/2 c. sour cream1/4 c. powdered sugar1/2 tsp. vanilla extract1 1/2 oz. imported white chocolate, grated24 pecan halves Crust: Lightly butter 9-inch spring-form pan with 2 3/4-inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on and off turns. Press crumbs onto bottom and 2 inches up the sides of prepared pan. Refrigerate 20 minutes.

Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey's Irish Cream 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 at 350° until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack.

Topping: Mix sour cream, vanilla and powdered sugar in a small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. Sprinkle grated white chocolate over cake. Place pecan halves around edge and serve. Makes about 10 servings.

Recipe categories: Cheesecake, Desserts, For large groups.