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Bailey's Irish Cream Cheesecake

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<p><a href="http://www.flickr.com/photos/vegan-baking/6463743061/">Image Credit</a></p>
Ingredients
  Chocolate wafers 8 1⁄2 Ounce (1 Package)
  Sugar 1 Tablespoon
  Margarine 1⁄3 Cup (5.33 tbs), melted
  Light cream 16 Ounce (2 Package)
  Cheese 1 Cup (16 tbs) (At Room Temperature)
  Sugar 1 Cup (16 tbs)
  Light sour cream 1 1⁄3 Cup (21.33 tbs)
  Eggs 3
  Vanilla extract 1 Teaspoon
  Unsweetened cocoa powder 1 1⁄2 Teaspoon
  Salt 1 Pinch
  Irish cream 3⁄4 Cup (12 tbs) (Baileys Original Brand)
  Liqueur 1⁄2 Cup (8 tbs)
Directions

The Crust:
Crush wafers in a food processor.
Combine cookie crumbs, sugar, and margarine. Stir well with a fork.
Set aside 2 tablespoons of the mixture.
Press the rest of the mixture evenly over the bottom and a little up the sides of an 8" spring form pan.
The Cake:
Preheat oven to 375°.
Using a food processor, cream together the cream cheese and sugar. Continue processing while you gradually add the sour cream and each egg.
When well combined and smooth add the vanilla, cocoa powder, and salt. Pour in the liqueur and blend well.
Turn into prepared pan and bake at 375° for 35 minutes. Turn oven off and let cheesecake stay in the oven for 1 more hour.
Remove from oven Cool on a cake rack. Cover and chill thoroughly. Just before serving, remove spring sides of pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chocolate

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