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Irish Cream Cheesecake

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Submitted by Martha Denton

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YIELD

16 servings

PREP

20 min

COOK

55 min

READY

9 hrs

Ingredients

24 693.6
OUNCES ML/G CREAM CHEESE
softened
2 473
79
CUP ML BUTTER
melted
½ 118
CUP ML SUGAR
3 3
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML LIQUEUR
irish cream style *
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML WHITE CHOCOLATE
grated *

Directions

Preheat oven to 350℉ (180℃).

Combine the crumbs and butter in a medium-size bowl.

Press on the bottom of a 9-inch springform pan.

Bake in oven for five minutes.

Remove and set aside.

Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth.

Pour mixture onto crust and bake for 40 minutes.

Turn off oven and leave in oven for another 15 minutes.

Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top.

Refrigerate overnight.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 227 79% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 169mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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