Ingredients
- 10 whl graham crackers, broken into pcs
- 1 1/4 c. Pecans (about 5 ounces)
- 1/4 c. Sugar
- 6 Tbsp. Unsalted butter, melted
- 1 1/2 lb Cream cheese, room temp.
- 3/4 c. Sugar
- 3 lrg Large eggs
- 1/3 c. Baileys Irish Cream Liqueur
- 1 tsp Vanilla extract
- 3 ounce Imported white chocolate (such as Lindt), broken into pcs
- 1 1/2 c. Lowfat sour cream
- 1/4 c. Powdered sugar
- 1 1/2 ounce Imported white chocolate,
- 24 x Grated pecan halves
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Bailey's Irish Cream Cheesecake
Servings: 10
Directions
- 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.
- Press crumbs onto bottom and 2 inches up sides of prepared pan. Chill 20 min.
- 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.
- 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.
- For topping: Mix lowfat sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Chill till well chilled, about 6 hrs.
- (Can be prepared 1 day ahead.)
- Sprinkle grated chocolate over cake. Place pecans around edge and serve.
- 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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