17746 irish cheesecake bars Recipes

plain sweet biscuits (i used arnott s arrowroots), butter, melted, white chocolate, cream cheese, caster sugar, eggs, lightly beaten, sour cream, baileys irish cream, toblerone chocolate bars, chopped coarsely, milk chocolate, extra (to make chocolate curls), oil, extra (to make chocolate curls)

all-purpose flour, butter, softened, powdered sugar, unsweetened baking cocoa, sour cream, granulated sugar, irish cream, flour, vanilla, egg, heavy whipping cream, chocolate sprinkles , if desired

unsalted butter, plus more for pan, all-purpose flour, baking powder, baking soda, light brown sugar , packed, freshly ground coffee (use decaf if you re concerned about caffeine!), salt, eggs, pure vanilla extract, sliced almonds, skin on, melted butter, warm, irish whiskey, sugar

almonds (chopped and toasted ), semi-sweet chocolate chips, white chocolate chips, whole cheesecake (frozen ), shortening, wooden popsicle sticks

graham crackers, broken, pecans (5 oz), sugar, melted butter, cream cheese, room temp, sugar, eggs, irish cream (or liqueur of choice), vanilla extract, white chocolate, finely chopped, sour cream, powdered sugar, white chocolate, grated, pecan halves

duncan hines triple chocolate cake mix (reserve 1/4 cup of dry mix for cheesecake filling), butter, egg, chocolate shavings, for garnish, cream cheese (softened to room temperature ), eggs, sweetened condensed milk, reserved dry cake mix, triple chocolate add in pouch (mix as directed on package)

irish cream liqueur, irish whiskey, hot brewed coffee, cream, ground nutmeg

irish whiskey, bailey irish cream, hot coffee , to fill a mug, cream

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

yellow cake mix, eggs, baileys irish cream, oil, cream cheese vanilla frosting (use the premade frosting, i just use 1 regular size container), vanilla chips, baileys irish cream

yellow cake mix , moist deluxe, eggs, irish cream, oil, cream cheese frosting, white chocolate chips, irish cream

chopped planters pecans, sugar, butter or 3 tbsp margarine, melted, philadelphia cream cheese, softened, sugar, flour, sour cream, irish cream, eggs

cinnamon-pecan topping, butter, sugar, vanilla, flour, cinnamon, chopped pecans, base, butter(1 stick) room temperature, sugar, lg. egg, flour, salt, cheesecake filling, neufchatel cheese,room temperature, sugar, lg. eggs