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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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IRISH CREAM CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Newcomb Estate in Amarillo, Texas in 1992. Ingredients:
10 whole graham crackers broken into pieces |
1-1/4 cup pecans |
1/4 cup sugar |
6 tablespoons unsalted butter melted |
1-1/2 pounds cream cheese at room temperature |
3/4 cup sugar |
3 large eggs |
1/3 cup irish cream liqueur + 1 teaspoon vanilla |
3 ounces white chocolate broken into pieces |
1-1/2 cups sour cream |
1/4 cup powdered sugar |
1-1/2 ounces white chocolate grated |
24 pecan halves |
Directions:
1. Preheat oven to 325.
2. Lightly butter 9 spring form pan.
3. Finely grind graham crackers, pecans and sugar in food processor.
4. Add butter and blend using on/off turns.
5. Press crumbs onto bottom and 2 up sides of prepared pan then refrigerate 20 minutes.
6. Using electric mixer beat cream cheese and sugar in large bowl until smooth.
7. Whisk eggs, liqueur and vanilla in medium bowl until just blended.
8. Beat egg mixture into cream cheese mixture.
9. Finely chop white chocolate in processor using on/off turns.
10. Add to cream cheese mixture then transfer filling to crust lined pan.
11. Bake until edges of filling are puffed and dry looking and center is just set about 50 minutes.
12. Cool on rack.
13. Mix sour cream and powdered sugar in small bowl then spread topping onto cooled cake.
14. Refrigerate until well chilled then sprinkle grated chocolate over cake.
15. Place pecan halves around edge and serve.
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