Ingredientes para Irish Cream White Chocolate Cheesecake
- 1 ½ cups graham cracker crumbs
- ½ cup pecans
- ¼ cup granulated sugar + 1 cup granulated sugar + 2 tablespoons powdered sugar
- Unsalted Butter
- 2 (8-ounce) packages cream cheese, softened
- 4 large eggs
- Baileys Irish Cream
- 1 teaspoon vanilla extract
- Imported White Chocolate
- 8 ounces sour cream
- 2 tablespoons powdered sugar
- 12 ounces white chocolate
- Pecan Halves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Irish Cream White Chocolate Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Irish Cream White Chocolate Cheesecake
- Preheat oven to 325°F (160°C).
- Lightly butter a 9-inch springform pan with 2 ¾-inch-high sides.
- In a food processor, finely grind 1 ½ cups graham cracker crumbs, ½ cup pecans, and ¼ cup granulated sugar until combined.
- Add 6 tablespoons (3 ounces) melted unsalted butter and pulse until evenly moistened.
- Press the mixture firmly into the bottom and 2 inches up the sides of the prepared pan.
- Chill the crust in the refrigerator for 20 minutes.
- In a large bowl, beat 2 (8-ounce) packages cream cheese and 1 cup granulated sugar with an electric mixer until smooth and creamy.
- In a medium bowl, whisk together 4 large eggs, ½ cup Irish cream liqueur, and 1 teaspoon vanilla extract until just combined.
- Gradually add the egg mixture to the cream cheese mixture, beating on low speed until just combined. Be careful not to overmix.
- In a food processor, finely chop 8 ounces white chocolate using on/off turns until finely chopped.
- Add the chopped white chocolate to the cheese mixture and gently fold to combine.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the edges are puffed and dry looking, and the center is just set. A slight jiggle in the center is okay.
- Let the cheesecake cool completely on a wire rack before refrigerating.
- While the cheesecake chills, prepare the topping: In a small bowl, mix 8 ounces sour cream and 2 tablespoons powdered sugar until smooth.
- Once the cheesecake is completely cooled, spread the sour cream topping evenly over the top.
- Grate or shave some extra white chocolate over the top.
- Arrange chopped pecans around the edges of the cake.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
1412g
Fat
1436g
Carbs
144g
