Irish Cream Cheesecake

Submitted by Acerast

"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 :)"

 

• Ready In: 2hrs 50mins
• Ingredients: 10
• Yields: 1 9inch cheesecake

ingredients

• Crust

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

• Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 1⁄2 cups granulated sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 4 large eggs, at room temperature
• 1⁄2 cup sour cream
• 1⁄2 cup irish cream
• 1 teaspoon vanilla
• semisweet chocolate, grated for garnish (optional)

directions

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

Reviews

[Heather in Georgia]

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)

 

[bakergirlmd]

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.<br/>To amp up the Irish creme flavor, try 3/4 to 1 cup Irish creme for an enhanced flavor.

 

[januarybride]

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

 

[LA286570]

This cheesecake tastes so good. Followed the directions as stated. The only problem I had was a big crack in the top. I have successfully avoided cracked cheesecakes in the past with a water bath, but skipped it this time. I thought that turning the oven off and leaving it closed might work for the same purpose, but if that is the intent, it didn't work for me! Boo. No problem, though - I'm spreading coffee flavored whipped cream over the top. Thanks for the recipe! It's truly delicious. UPDATE: just made this again with a 9 x 13 pan of water on the bottom rack, and it came out perfectly!

 

[Dragonfly Cafe]

Oh my word, this is so rich and creamy! My guests raved over it. I used regular cream cheese and sour cream for the full effect. I baked in the water bath and mine didn't crack at all. We cut this into quarters and froze them wrapped in waxed paper and plastic wrap, and then put into freezer bags, and it comes out of the freezer in great shape with no apparent loss of taste or texture.