Irish Cheesecake
- Yield: 16 servings
Ingredients
- 30-- Oreo chocolate cookies,crushed
- 1stick butter,melted
- 1/4cup Chopped pecans
- 1/4cup flake coconut
- 4 pkg.8ounces cream cheese,softened
- 4large eggs
- 1cup sugar
- 1/2cup Baileys Irish Cream
- 1/2cup 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.