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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bossler

posted:3/19/2008

I made this for our work St. Patrick's Day potluck lunch and it was a big hit--almost completely gone in one sitting! I used more Bailey's than required and it was good flavor, could really taste it but not overpowering. Cake was rich and creamy. I underbaked it a tad because I was so afraid of the top cracking and no way to cover it up since there was no topping other than the green sprinkles. I did wonder why the Shamrock pattern was not posted? I just sprinkled the green sugar all over but would try the pattern next time, if I could find it. The most expensive part of the dish were the pecans for the crust and I think they could be easily substituted with either graham crackers or chocolate cookies. Would definitely make again, it's that good!

a cook

posted:3/19/2008

yummy

hdgirl00

posted:3/17/2008

This cheesecake was very good. I did find that it needed to bake more than the recipe calls for, then you definitely need to chill it in the fridge like it says. I found adding an extra 15 minutes cook time to work out well.

abcarlis

posted:3/4/2008

Can the Irish Cream be substituted with Kahlua, or would that completely change the flavor?

perkypatti

posted:3/2/2008

I really would like to know why the person did not tell how to get the shamock on top of the cake. Is it green candy speckles or what. I would like to know.

lcerny1

posted:2/5/2008

I tested it with a knife to see if it was done and it cracked. So I sprinkled it with coarsely chopped peacans. It looked professional with that garnish. The people who ate the cake said it was wonderful and had a sophisticated flavor.

Staci2007

posted:10/4/2007

Great recipe... I used Baileys Irish cream in the first recipe then used a rum cream in the second.. the flavour was better in the second... Tasted better after 3 days in the fridge!!!

tarawes

posted:5/7/2007

Cheesecake was good, but the Irish Cream flavor was very mild. So you may want to have sauce and cream to put on it.

a cook

posted:4/19/2007

this recipe does not work well if you substitute fat free cream cheese and use splenda instead of sugar

Sharonsund

posted:3/25/2007

Soooooo easy! Delicious and the easiest I've made....my guests went home with a "wee bit" more!! I love the height and of course, hint of Irish cream.