Scott Family Baileys Irish Cream Cheesecake
Ready In: 1 hr 20 mins
Serves: 16
Yields: 2 pies
Ingredients
Crust
- 2 prepared 9-inch pie shells (Graham Cracker Cheesecake Crust Graham Cracker Cheesecake Crust is recommended)
Filling
- 1 1⁄2 lbs cream cheese (room temperature)
- 1 cup sugar
- 3 large eggs (room temperature)
- 1⁄2 cup baileys irish cream
- 1 teaspoon vanilla extract
- 3 ounces white chocolate
Topping
- 1 1⁄2 cups sour cream
- 1⁄2 cup powdered sugar
- 1⁄4 cup Baileys Irish Cream
- 1 teaspoon vanilla
Directions
- This recipe will make two 9 inch pies or one deep dish 9 inch pie.
- Preheat the oven to 350 F/ 176°C.
- To make the filling, beat the cream cheese and sugar in a large bowl until smooth.
- Whisk the eggs, Baileys, and vanilla until just blended.
- Beat the egg mixture into cream cheese mixture.
- Grate the chocolate finely or melt before adding to the cheese mixture.
- Divide the filling between the crust-lined pans.
- Bake until the edges of the filling are puffed and dry-looking and the center is just set, about 50-60 minutes but it does depend on your oven so keep an eye on it.
- To make the topping, mix the sour cream, powdered sugar, vanilla and Baileys in a small bowl.
- The mixture should be easily spreadable, not soupy but it shouldn't be too stiff either.
- If it's too runny, just add more powdered sugar to get the proper consistancy.
- Divide it between the cakes and spread evenly.
- Refrigerate until well chilled, about 6 hours.
- This may be prepared one day ahead and be sure to keep it well covered.
- Garnish however you wish.
- My favorite is to drizzle chocolate sauce over it.
- Keep it refrigerated and serve cold.
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