Bit-of-Irish Cheesecake

photo by:kraft

Here's the real reason to want to be Irish: rich, creamy-smooth cheesecake, subtly flavored with a nip of liqueur. With a wee bit o’ luck, there’ll be a slice left for you.

time

prep:

20 min

total:

6 hr 25 min

servings

total:

16 servings

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What You Need

1-1/2

cups finely chopped PLANTERS Pecans

Tbsp. sugar

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

Tbsp. flour

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup Irish cream liqueur

eggs

Make It

HEAT oven to 325°F.

MIX nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

This is the perfect dessert to serve at for your annual St. Patrick's Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd!

Fun Idea

Celebrate St. Patrick's Day by garnishing the chilled cheesecake with green colored sugar just before serving. Or, sprinkle the green colored sugar over a shamrock-shaped template placed on top of chilled cheesecake; remove template to reveal the shamrock design.

Cappuccino Cheesecake in Nut Crust

Prepare as directed, substituting 1 Tbsp. MAXWELL HOUSE Instant Coffee and 1/4 tsp. ground cinnamon dissolved in 1/4 cup boiling water for the liqueur in the cheesecake filling.

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abrakadabra534

posted:4/19/2006

i added a lot more bailey's. this was very good, not too sweet. was very rich. my friend's dad asked for the recipe.

tejana_84

posted:4/12/2006

it was delishes every one loved it but the recepie should call for more nuts because the crust was way too thin and the cheese cake was so thick it would of tasted better with more nuts.. all in all it was still great!!!

karismom1

posted:3/30/2006

I made this for St Patricks day Corned Beef and Cabbage dinner. It disappeared really quick!

Doris oh

posted:3/18/2006

Made this for my co-workers. It went fast and I received all kind of good compliments. It was very, very good and I will make it again.

amers1231

posted:3/18/2006

super easy to make and super great to eat!!!

booboo1011

posted:3/16/2006

Growing up, we had this dessert every St. Pat's day. It is SOOO good! Pour alittle caramelized Irish whiskey over the top, and you will always wish for another piece!

aces99

posted:3/16/2006

This Sounds great ! I hope to try it for a party I'm planning for The 17th.if I don't have enough time I'll just try the no-bake Alaska. Im wondering if there is anything I could substitute for the Irish Creme Liquer and still get the same result?

jewels858889

posted:3/13/2006

Excellent! Everyone loved it. I would recommend this receipe and will make again! I would say this is the best chessecake I've ever eaten. It was to die for!

AdrianaS

posted:3/6/2006

EASY and Delicious! My picky husband loved it! My 11 year old twin boys loved it too! Will make it again and again!

a cook

posted:1/3/2006

I made this twice and it was wonderful. Very rich flavor and different from traditional cheesecake.