Irish Cheesecake

  • Yield 16 servings

Ingredients

30 -- Oreo chocolate cookies,crushed
1 stick butter,melted
1/4 cup Chopped pecans
1/4 cup flake coconut
4 pkg.8 ounces cream cheese,softened
4 large eggs
1 cup sugar
1/2 cup Baileys Irish Cream
1/2 cup whipping cream
6 -- squares semi-sweet baking chocolate

Instructions

 

PREHEAT oven to 350ºF. Mix crushed cookies, butter, pecans and coconut; press firmly onto bottom of 13×9-inch baking pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Topping:

Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally.

 Pour into small resealable bag; seal bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag to pipe on top of cheesecake.Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.

SIZE-WISE

This party-size cheesecake is great for large crowds. Be mindful of serving size.

 

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