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Bailey's Irish Cream Cheesecake Recipe
|Chocolate wafers||8 1⁄2 Ounce (1 Package)|
|Margarine||1⁄3 Cup (5.33 tbs), melted|
|Light cream||16 Ounce (2 Package)|
|Cheese||1 Cup (16 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Light sour cream||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened cocoa powder||1 1⁄2 Teaspoon|
|Irish cream||3⁄4 Cup (12 tbs) (Baileys Original Brand)|
|Liqueur||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5718 Calories from Fat 3083
% Daily Value*
Total Fat 346 g532.6%
Saturated Fat 177.1 g885.3%
Trans Fat 0 g
Cholesterol 1478.5 mg
Sodium 3481.1 mg145%
Total Carbohydrates 557 g185.6%
Dietary Fiber 10 g40.2%
Sugars 410.4 g
Protein 92 g184.6%
Vitamin A 207.4% Vitamin C 9.3%
Calcium 188.5% Iron 70.6%
*Based on a 2000 Calorie diet
Crush wafers in a food processor.
Combine cookie crumbs, sugar, and margarine. Stir well with a fork.
Set aside 2 tablespoons of the mixture.
Press the rest of the mixture evenly over the bottom and a little up the sides of an 8" spring form pan.
Preheat oven to 375°.
Using a food processor, cream together the cream cheese and sugar. Continue processing while you gradually add the sour cream and each egg.
When well combined and smooth add the vanilla, cocoa powder, and salt. Pour in the liqueur and blend well.
Turn into prepared pan and bake at 375° for 35 minutes. Turn oven off and let cheesecake stay in the oven for 1 more hour.
Remove from oven and sprinkle with reserved crumb mixture. Cool on a cake rack. Cover and chill thoroughly. Just before serving, remove spring sides of pan.