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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)
  • Filling:
  • 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
  • Topping:
  • 1 1/2 c. sour cream
  • 1/4 c. powdered sugar
  • 1 1/2 oz. white chocolate grated
  • 24 pecan halves


  1. 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.
  2. 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.
  3. Transfer filling to crust lined pan,bake until edges of filling are puffed and dry look and center is just set. About 50-60 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. When cheesecake is done turn the oven off and leave the cheesecake in the oven with the door closed for one hour then crack the door and leave cheesecake for another 30 minutes then put on counter until completely cool and then topped with frosting and refrigerate.

  4. For topping mix the sour cream and powdered sugar together. Spread this on cool cheesecake and top with grated white chocolate