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    You are in: Home / Recipes / Irish Cream Cheesecake Recipe
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    Irish Cream Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    acerast's Note:

    This is a wonderfully, creamy cheesecake that I make for friends and family. Folks like it so well that a single cheesecake raised $32.00 at a fundraiser/auction for my children's school. I have made this successfully with low-fat cream cheese and sour cream. (Many of you have had problems with cracks in the top of the cheesecake and have given wonderful instructions as to how to avoid this. I have included your info in the instructions and really appreciate you making this recipe even better - Thanks :)

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    Ingredients:

    Yield:

    9inch c ...

    Units: US | Metric

    Crust

    • 2 cups vanilla wafers, finely crushed
    • 5 tablespoons butter, melted

    Filling

    Directions:

    1. 1
      Preheat the oven to 300°F.
    2. 2
      (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
    3. 3
      Combine the vanilla wafer crumbs and butter in a small mixing bowl.
    4. 4
      Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
    5. 5
      Hold this pan in the freezer until ready to fill.
    6. 6
      In a large mixing bowl, beat the cream cheese until smooth.
    7. 7
      Add the sugar, 1/2 cup at a time, beating well after each addition.
    8. 8
      Add the geletin; mix well at low speed.
    9. 9
      Add the eggs, one at a time, beating well after each addition.
    10. 10
      Stir in the sour cream, Irish Cream and vanilla.
    11. 11
      Spoon the mixture over the crust.
    12. 12
      Bake at 300 for one hour and fifteen minutes.
    13. 13
      DO NOT OPEN THE OVEN DOOR!
    14. 14
      Turn off oven, KEEP THE OVEN DOOR CLOSED.
    15. 15
      Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
    16. 16
      DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
    17. 17
      Remove the cheesecake from the oven and carefully remove the springform pan.
    18. 18
      Place on a decorative plate and serve at room temperature or chilled.
    19. 19
      May garnish with grated semi-sweet chocolate.

    Ratings & Reviews:

    • on March 17, 2004

      55

      I made this cheesecake for a St Patrick's Day themed party. I was a little unsure at first about not looking in the oven while it was cooking/cooling. But it was well worth the self restraint. The texture and flavor were incredible. I will be making this one again (and again)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2012

      55

      You could also modify the crust by using the Nabisco chocolate wafers for the crust (about 2 1/4 cups), with the addition of 1 tbsp. of sugar (for sweetness) and also the butter.
      To amp up the Irish creme flavor, try 3/4 to 1 cup Irish creme for an enhanced flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2011

      45

      Very good, but the "Irish Cream" flavor was very faint.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Irish Cream Cheesecake

    Serving Size: 1 (1408 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4544.6
     
    Calories from Fat 2994
    65%
    Total Fat 332.6 g
    511%
    Saturated Fat 187.4 g
    937%
    Cholesterol 1706.2 mg
    568%
    Sodium 3087.9 mg
    128%
    Total Carbohydrate 333.0 g
    111%
    Dietary Fiber 0.0 g
    0%
    Sugars 326.6 g
    1306%
    Protein 74.5 g
    149%

    The following items or measurements are not included:

    vanilla wafers

    irish cream

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