Cheesecake Success Tip
Because some cheesecake pans leak a bit
and the butter in the crust may seep out, line the outside of the springform
with heavy-duty foil or a double thickness of regular foil. This may help you
avoid having to clean a messy oven.
Bailey's Irish Cream Cheesecake
10 whole graham crackers, broken into pieces
1 1/4 C. pecans
1/4 C. sugar
6 T. butter, melted
1 1/2 lbs. cream cheese, room temperature
1 C. sugar
3 large eggs
1/3 C. Bailey's Original Irish Cream liqueur
1 t. vanilla extract
3 oz. imported white chocolate (such as Lindt), broken into pieces
1 1/2 C. sour cream
1/4 C. powdered sugar
1 1/2 oz. imported white chocolate, grated
24 pecan halves toasted lightly
Preheat oven to 325°F. Lightly butter 9 inch springform pan. 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.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Whisk eggs, Baileys, and vanilla in 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.
Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled
cake. Refrigerate until well chilled, about 6 hours (may be prepared one day
ahead). Sprinkle grated chocolate over cake. Place pecans around edge and serve.