Irish Cream Cheesecake

14
Ingredients

20m
Prep Time

2h
Cook Time

2h 20m
Ready In

Recipe: #1130

October 23, 2011

Categories: Cheese Oven Bake,

recipe by:
acerast

"Creamy and delicious, I came up with this cheesecake many years ago from a chocolate version featured on a news program. I think the vanilla flavors really let the Irish Cream shine. This cheesecake is regularly featured in the annual dessert auction at our parochial school. "

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (177 g)
Calories 503.9
Total Fat - 40.5 g
Saturated Fat - 20.1 g
Cholesterol - 203.2 mg
Sodium - 658.1 mg
Total Carbohydrate - 24.7 g
Dietary Fiber - 0.5 g
Sugars - 10.9 g
Protein - 11.6 g
Calcium - 157.1 mg
Iron - 2 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 300F (150C, gas mark 2).

Step 2

Place a baking pan of hot water on the bottom rack of your oven to help prevent cracking while baking.

Step 3

In a small bowl, combine cookie crumbs and butter. Press crumbs into bottom and 1 1/2 inches up sides of 9-inch springform pan. Place this pan in the freezer while you prepare the filling.

Step 4

In a large bowl beat cream cheese until smooth.

Step 5

Add the sugar, 1/2 cup at a time, beating well after each addition.

Step 6

Add the gelatin; mix well at low speed.

Step 7

Add the eggs, one at at time, beating well after each addition.

Step 8

Stir in the sour cream, liqueur and vanilla.

Step 9

Spoon the filling over the crust. Place the cheese cake on a rack in the upper third of the oven. Bake at 300F for 1 hour and 15 minutes. DO NOT OPEN THE OVEN DOOR!

Step 10

Turn off the oven. KEEP THE OVEN DOOR CLOSED!

Step 11

Allow the cheesecake to remain in the oven for an additional 1 hour and 15 minutes. DO NOT OPEN THE OVEN DOOR DURING THIS TIME!

Step 12

Remove the cheesecake from the oven at this time. Gently run a wet knife around the inside edge of the pan. Open the springform pan lock and gently remove the ring.

Step 13

Allow to cool to room temperature or chill. When cool the cake may be moved to a decorative serving plate if desired. You may garnish with grated or curled semisweet chocolate.