This is from Dad’s recipe book originally from a Bon Appetite a long time ago. We still make this.
The left column is for a 10″ pan.
Crust:
* 15 10 Whole gram crackers broken in pieces
* 2 1 1/4 cups pecans
* 9 6 Tbsp unsalted butter
* 1/2 1/3 cup sugar
Filling:
* 2 1/4 1 1/2 lbs cream cheese at room temp
* 1 1/4 3/4 cups sugar
* 5 3 Large eggs
* 1/2 1/3 cups Bailey’s Irish Cream
* 1/2 1 tsp vanilla (double for added flavor)
* 4 1/2 3 oz white chocolate
Topping:
* 2 1/4 1 1/2 cups sour cream
* 1/2 1/4 cups powdered sugar
* 2 1/4 1 1/2 oz white chocolate
* ~35 ~25 pecan halves
For Crust*:
Preheat oven to 325. Lightly butter 9″ (10″ spring form pan). Finely Grind gram crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2″ up the sides of pan. Refrigerate for 20 minutes.
For Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey’s Irish Cream and vanilla in medium bowl just until blended. Beat egg mixture into cream cheese mixture. Finally chop chocolate using an electric mixer/food processor, beat into mixture
Transfer filling to crust lined pan. Bake until sides of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Small cracks in the cake are normal
For topping:
Mix sour cream and powdered sugar in small bowl. Spread topping on cooled cake. Refrigerate until well chilled, about 6 hours
Sprinkle grated chocolate over cake. Place pecans around edge and serve.
*It may be easier to increase the amount of crust recipe in order to easily fit the pan.
PointsPlus:
I included calories just for reference. Columns are as follows (copied from spreadsheet. Sorry for formatting):
Item Fat Carbs Protien Fiber Calories Points/serving servings total CaloriesTotal
Gram Crackers 3 24 2 1 130 3.48 7.5 26.10 975
pecans 20 4 2 2 200 5.60 8 44.80 1600
butter 11 0 0 0 100 2.83 9 25.46 900
sugar 0 4 0 0 15 0.43 24 10.42 360
cream cheese 9 1 2 0 100 2.61 36 93.81 3600
sugar 0 4 0 0 15 0.43 60 26.06 900
eggs 7 0.4 6.3 0 90 2.42 5 12.10 450
Baileys 5.8 7.4 0 0 117 3.69 3.21* 11.86 375.57 (See note)
Chocolate 4.5 8 1 0 70 2.12 9.11 19.29 637.7
Sour Cream 5 2 1 0 60 1.59 20 31.89 1200
Powdered Sugar 0 30 0 0 120 3.26 2 6.51 240
Chocolate 4.5 8 1 0 70 2.12 4.56 9.65 319.2
Pecans 20 4 2 2 200 5.60 2.11 11.82 422
The total for everything is:
Fat: 862.83 grams
Carbs: 827.55 grams
Protein 172.39
Fiber 27.72
Calories: 11,979.47
PointsPlus: 329.76
*A note on the Baileys: Weight Watchers does not provide the tools to calculate points on alcohol so I have not been able to reverse it. And, they do not have the points on their website. If you do some reading, people suggest following the normal calculation with adding grams of alcohol divided by 3.5. Then, looking on different sites, there is different nutritional information for Baileys. I will go with the one on LiveStrong (http://www.livestrong.com/thedailyplate/nutrition-calories/food/baileys/original-irish-cream/)
For 1.3 oz (37g)
cal:117
fat:5.8
carbs:7.4
protein:0
fiber:0
Then, it is 17% ABV. We do not know the density but assume it is somewhere near that of water. So, the density is 1000 (kg / (m^3)) = 8.34540445 oz / US cup. Therefore 1.3 oz is 0.156 cups. If it is 17% ABV, it is then 0.026 cups of alcohol. Alcohol has a density of 0.789 (g / mL) = 186.668119 grams / US cup. Therefore, there are 4.9 oz of alcohol in a serving.
So, 1.3 oz is 2.29+4.9/3.5=3.69. Now, back to our assumption that it is the density of water so we used 4.17 oz of baileys or 3.21 servings