Are you a hoarder of recipes?
I never thought of myself as a hoarder. At least not in the sense that my house is full of piles of stuff that I can’t stand to part with. If I don’t use it, I figure I don’t need it. BUT, when it comes to recipes I will hang on to one for years before getting around to trying it.
I probably clipped this recipe almost 20 years ago and put it in a ring binder I use to keep all my “clipped” recipes in. I have advanced somewhat to using MacGourmet on my new computer and can make my own categories and import all my old files in from MasterCook. I even have an app now for my iPhone that links my computer cookbook so where ever I go, I have my recipes with me. You can never tell when someone might stop me on the street and ask for a recipe.:)
I’ve made this cheesecake once once before (about 7 years ago) and remember it as being one of the best cheesecakes I have ever made. The recipe went back into my files and was forgotten until now, and while searching though old favorites, I happened upon this recipe again and this time it won’t go back into my files and forgotten — it will be marked as a “tried and loved” recipe. So, for your holiday table this would look beautiful with some bright red raspberries as a garnish and maybe out a glass of Irish Cream in small shot glass to serve along with it.
Irish Cream Cheesecake
10 graham crackers, broken
1 c. pecans
1/8 c. sugar
6 Tbsp. unsalted butter, melted (I’m using 4 Tbsp. next time)
3-8 oz. pkg.cream cheese, room temperature
3/4 c. sugar
3 large eggs
1/3 c. Bailey’s Irish Cream (or other brands)
1 tsp. vanilla extract
3 oz. white chocolate
1 1/2 c. sour cream
1/4 c. powdered sugar
1 1/2 oz. white chocolate, grated
24 pecan halves
For crust: Preheat oven to 325°. Lightly butter 9″ spring form pan with 3″ high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend using on and off pulses. Press crumbs onto the bottom and 2″ up sides of prepared pan. Refrigerate 20 minutes.
For filling: Beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Irish cream and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture.
Transfer filling to crust lined pan,bake until edges of filling are puffed and dry look and center is just set. About 50 minutes. I usually put a pan of hot water on bottom rack of oven under the cheesecake. I think this helps to prevent top from cracking. Cool on rack.
Topping: mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake, refrigerate until well chilled, about 6 hours. Cake be prepared 1 day ahead.
Sprinkle grated chocolate over cake and place pecans around edge and serve.
*Note: Don’t add the chocolate to topping until the cake has thoroughly cooled or your white chocolate will melt and not have a “snowflake” look.
Enjoy! and have a Merry Christmas.