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Bailey’s Irish Cream Cheesecake Recipe

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This recipe for Bailey’s Irish Cream Cheesecake, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Saturday, June 10, 2006



4 ozs. Pecans
1/8 cup sugar
6 T. melted butter
5 ˝ oz. Vanilla Wafers/Graham Crackers


1 ˝ pounds (3- 8 oz.packages)
3/4 cup sugar
3 large eggs
1 t. vanilla
1/3 cup Baileys Original Irish Cream liqueur
3 oz. imported white chocolate (such as Lindt) broken into pieces


1 1/2 cups sour cream
1/4 cup sugar
1 t. vanilla
24 pecan halves
1 1/2 oz. imported white chocolate, grated

For the crust: Preheat oven to 325 degrees. Place pecans, wafers/crackers and sugar in a food processor. Process until finely ground. Add melted butter and mix well. Lightly butter a 9 or 10 inch springform pan, with at least 2 3/4 inch sides. Press crumbs onto bottom and 2 inches up sides of the prepared pan. Refrigerate 20 minutes.

For the filling: Bring cream cheese to room temperature. Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Add eggs, Bailey's and vanilla, mixing well until blended. Finely chop white chocolate in a food processor with on/off turns, and add to the cream cheese mixture. Transfer the filling to the crust-lined pan. Bake until edges are puffed and dry looking, and the center is just set, about 50 minutes.

For the Toppping: Combine sour cream, sugar and vanilla. Spread carefully on the top of the cheesecake when it is finished baking above, spreading evenly and without breaking the top skin of the baked cake. Return to the oven for 5 more minutes.

Cool on rack. Refrigerate until well chilled, at least 6 hours, but better overnight. Springkle grated chocolate over cake. Instead of white chocolate, milk or bittersweet chocolate also work well. Place pecans around the edge and serve.

Number Of Servings:
Number Of Servings:




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