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This is from Dad's recipe book originally from a Bon Appetite a long time ago. We still make this.
The parentheses are for a 10" pan.
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.
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
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.
Original WP Post ID: 812
Original WP Pub Date: 2010-12-22_113339