Bailey's Irish Cream Cheesecake Recipe

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0 votes | 2939 views
Servings: 10


Cost per serving $2.58 view details


  1. For crust: Preheat oven to 325degF. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, pecans and sugar in processor. Add in butter and blend, using on/off turns.
  2. Press crumbs onto bottom and 2 inches up sides of prepared pan. Chill 20 min.
  3. For filling: Using electric mixer, beat cream cheese and sugar in large bowl till smooth. Whisk Large eggs, Baileys and vanilla in medium bowl till just blended. Beat egg mix into cream cheese mix. Finely chop white chocolate in processor using on/off turns. Add in to cream cheese mix.
  4. Transfer filling to crust-lined pan. Bake till edges of filling are puffed and dry looking and center is just set, about 50 min. Cold on rack.
  5. For topping: Mix lowfat sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Chill till well chilled, about 6 hrs.
  6. (Can be prepared 1 day ahead.)
  7. Sprinkle grated chocolate over cake. Place pecans around edge and serve.
  8. Note: I've fixed the cake with and without the topping, and I prefer it without the topping. As a suggestion, prepare the topping, but serve it on the side.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 199g
Recipe makes 10 servings
Calories 722  
Calories from Fat 455 63%
Total Fat 51.94g 65%
Saturated Fat 25.41g 102%
Trans Fat 0.0g  
Cholesterol 176mg 59%
Sodium 464mg 19%
Potassium 289mg 8%
Total Carbs 57.08g 15%
Dietary Fiber 1.9g 6%
Sugars 40.81g 27%
Protein 10.22g 16%


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