Irish Cream Cheesecake

Irish Cream Cheesecake

Components

Unique recipe makes 9 inch cheesecake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 cup graham cracker crumbs

  • three tablespoons white sugar

  • three tablespoons melted butter

  • three (eight ounce) packages cream cheese

  • 1 cup white sugar

  • 2 teaspoons vanilla extract

  • 1 cup bitter cream

  • 1/three cup Irish cream liqueur

  • four eggs

  • 1 cup bitter cream

  • 1/four cup white sugar

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Irish Cream Cheesecake

Instructions

  1. Combine collectively cracker crumbs, three tablespoons sugar, and melted butter. Press this crumb combination into backside of 9 inch springform pan with 2 three/four inch excessive sides. Bake at 350 levels F (one hundred seventy five levels) till brown – about eight minutes. Switch crust to rack and funky. Keep oven temperature.
  2. Utilizing electrical mixer, beat cream cheese, 1 cup sugar and vanilla in giant bowl till blended. Beat in 1 cup bitter cream and liqueur. Add eggs one by one, beating simply till mixed. Pour filling over crust in pan. Bake till edges are puffed, and middle not strikes when pan is shaken, about 1 to 1/2 hours. Switch cheesecake to rack, and funky 10 minutes. Keep oven temperature.
  3. Combine 1 cup bitter cream and 1/four cup sugar in a small bowl till clean. Press down edges of cheesecake, and unfold combination on prime. Bake 10 minutes. Switch cheesecake to rack and funky. Cowl and refrigerate in a single day. Launch pan from cheesecake. Minimize and serve.

Vitamin

  • Energy
  • 476 kcal
  • 24%
  • Carbohydrates
  • 35.eight g
  • 12%
  • Ldl cholesterol
  • 157 mg
  • fifty two%
  • Fats
  • 32.eight g
  • fifty one%
  • Fiber
  • zero.2 g
  • < 1%
  • Protein
  • eight g
  • sixteen%
  • Sodium
  • 273 mg
  • eleven%

* % Every day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by v monte

“A pal made this at a Christmas cookie trade social gathering and is was fantastic! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 half pints blackberries.”

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