Bailey's Irish Cream Cheesecake
|Bailey's Irish Cream Cheesecake|
- 10 chocolate graham crackers
- 1/4 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup butter, melted
- 3 pkgs. (8 oz. each) cream cheese, softened
- 3 eggs, lightly beaten.
- 1- 1/4 cups sugar
- 1/4 - cup cocoa (unsweetened powder)
- 3 T. flour
- 3/4 cup sour cream
- 1/4 cup Bailey's Irish Cream liqueur
Break the graham crackers into pieces, place in a food processor and process to crumbs. Combine the graham cracker crumbs with the sugar and cocoa and mix well. Add the butter and stir with a fork to moisten the crumbs. Spray a 9" springform pan with nonstick cooking spray. Press the mixture onto the bottom of the springform pan. Bake in a preheated oven at 350º for 10 minutes. Remove from oven and set aside. Adjust the oven temperature to 450º degrees. In a large bowl, beat the cream cheese and eggs together. Add the sugar, cocoa powder and flour. Beat at medium speed until well blended. Add the sour cream and Irish cream liqueur and mix well. Pour into the pan over the baked crust. Bake at 450º for 10 minutes. Reduce the oven temperature to 250º and bake for 50 to 60 minutes. or until the cake is set in the center. Turn off the oven and let the cheesecake remain in the oven for one hour. Remove from the oven and cool. Run a knife around the edge of the cake to release it from the pan. When the cake is completely cool, remove the side of the pan. This cheesecake is best when chilled for at least 4 hours before serving.
|Kaiser 3-pc. Round Tinned Steel Springform Pan Set|
This set of 3 Springform Pans in graduated sizes (8", 9" and 10") is made of a high quality, heavy-gauge tinned steel preferred by traditional bakers for its consistent performance. They are guaranteed not to bend or damage easily. The set includes one of each: 8", 9" and 10" pan.
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