Comida Kraft
Recipe Box

Bit-of-Irish Cheesecake

Bit-of-Irish Cheesecake is rated 4.397590361445783 out of 5 by 83.
Prep Time
15
min.
Total Time
6
hr.
20
min.
Servings

16 servings

Made with a nip of Irish cream liqueur and a crushed pecan crust, this creamy-smooth cheesecake is a real crowd-pleaser.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Meanwhile, 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 cream cheese batter 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 cheesecake 4 hours.
Please use alcohol responsibly.

Size Wise

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

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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
Total fat 33g
Saturated fat 15g
Cholesterol 140mg
Sodium 250mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 17g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for a community theatre St. I made this for a community theatre St. Patrick's Day celebration the day before and it came out perfect. I did add a bit more Bailey's as recommended. To keep it from cracking, I place a glass pie dish filled with water on the oven rack below the cheesecake while baking. The Kraft experts recommended this. It works! It sounds like the folks who didn't like this over-baked theirs. As for the clover decoration, I put that on and the pie set four hours before serving (while the play was on). Not a good idea. The green sugar melted. A little was left over the following day and noticed the Bailey's was more pronounced by then.
Date published: 2007-03-20
Rated 4 out of 5 by from This was the first cheesecake I made and I was happy with the results. This was the first cheesecake I made and I was happy with the results. After reading several reviews, I decided to use the crushed mint Oreo crust. I also doubled the Irish Cream (I used Bailey's), it was just enough mint flavor. I baked the cheesecake with a pie pan full of water in the oven for an hour and five minutes. I think it could have used an extra 5 - 10 minutes as the middle of the cake was a softer consistency than the rest. I decorated using the shamrock design and green colored sugar. The green sugar did bleed/run although it only sat on the cake an hour before serving (and cooled overnight in the fridge.) Everyone loved it, even those who claimed they don't like "flavored" cheesecakes. A success!
Date published: 2011-03-15
Rated 5 out of 5 by from Nothing goes better with Bailey than chocolate in my mind, so I put my own touches on this recipe. Nothing goes better with Bailey than chocolate in my mind, so I put my own touches on this recipe. I used crushed Mint Oreo's for the crust. I made the cheese cake exactly as suggested in the recipe but added 1/2 cup Baileys. While cooking I placed a jelly roll pan with water on the rack underneath the cheesecake. Baking took about 15 minutes longer than the recipe called for. Cheesecake came out perfect no cracks! Just before serving I drizzled the top of the cake with half a package of melted Andes mints. It was DELICIOUS! All my guests raved about it!!
Date published: 2009-03-16
Rated 4 out of 5 by from I made this for our work St. 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!
Date published: 2008-03-20
Rated 5 out of 5 by from I made a couple of changes based on the reviews I read and OMG was it a hit! I made a couple of changes based on the reviews I read and OMG was it a hit!! I used mint oreos and just the melted butter for the crust and increased the Irish Cream to 1/2 cup. I also put it in a 10' pan instead of the 9' and baked it for 1 hour 10 minutes. All I can say is there was very little left and this will definitely be a repeat at least once a year. With the mint flavor, it could also be used during the Christmas holidays.
Date published: 2012-03-19
Rated 2 out of 5 by from I made 2 of these cheesecakes and used a 1/2 of cup like everyone suggested and baked it for a few... I made 2 of these cheesecakes and used a 1/2 of cup like everyone suggested and baked it for a few minutes longer & 1 i used baileys coffee creamer non alcoholic. Both of them cracked and look terrible. I know how to cook and bake so out of all these ratings my guess would be no one is mentioning the cracks in the cake. I just wonder if they taste as bad as they look. I'm going to make one more and see if the results get better.
Date published: 2013-04-03
Rated 5 out of 5 by from This is a great cheesecake... This is a great cheesecake... not too sweet, but very creamy and rich. Be careful not to overbake cheesecake as this will cause it to crack (although it still tastes amazing even if it does crack). It's supposed to have that "not-quite-done" look in the middle when you take it out of the oven. This cheesecake is delicious and actually improves in flavor after a couple days in the fridge. Cheers!
Date published: 2007-03-15
Rated 5 out of 5 by from Excellent recipe. Excellent recipe. I split it because 16 servings is a bit much. Made shamrock out of a manilla folder - really made the presentation extra special. Pecan crust complimented Bailey's in mix. One note: took about 40 minutes to get ingredients together. Also, I used low-fat products and it didn't change the richness of the cake at all. Easy and very delicious.
Date published: 2007-03-16
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