Comida Kraft
Recipe Box

Bit-of-Irish Cheesecake

(83) 65 Reviews
Prep Time
Total Time

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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
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

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  • Baya65 |

    In response to the Kitchen Chef, all cheesecakes need to be baked in a water bath to prevent cracking. The dry heat is what causes the cracking. I've been making all sorts of cheesecakes for over 35 years and not a one has cracked using this method.

  • Tina8156 |

    Best ever cheesecake.

  • TheKitchenChef |

    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.

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