Baileys and White Chocolate Cheesecake

Need to lift your or somone’s spirit?  Try this rich and smooth Baileys and White Chocolate Cheesecake. 

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Baileys and White Chocolate Cheesecake The Ingredients 10 Whole graham crackers, broken into pieces 1 1/4 cup Pecans (about 5 ounces) 1/4 cup Sugar 6 tablespoon Unsalted butter, melted 1 1/2 pounds Cream cheese, room temp. 3/4 cup Sugar 3 Large eggs 1/3 cup Baileys Irish Cream Liqueur 1 teaspoon Vanilla extract 3 ounce white chocolate broken into pieces Topping 1 1/2 cup Sour cream 1/4 cup Powdered sugar 1 1/2 ounce white chocolate, 24 Grated pecan halves

Directions

Preheat oven to 325° degree F.  Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.  Finely grind graham crackers, pecans and sugar in processor.  Add butter and blend, using on/off turns.  Press crumbs onto bottom and 2 inches up sides of prepared pan.  Refrigerate 20 minutes. 

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.  Whisk eggs, Baileys 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 looking and center is just set, about 50 minutes.  Cool on rack. 

For Topping: Mix sour cream and powdered sugar in small bowl.  Spread topping onto cooled cake.  Refrigerate until well chilled, about 6 hours.  Sprinkle grated chocolate over cake.  Place pecans around edge and serve Baileys and White Chocolate Cheesecake recipe. 

To help your cheesecake come out just right, check out these cheesecake baking tips.