Here's the real reason to want to be Irish. Rich, creamy-smooth Irish Cream Cheesecake subtly flavored with a nip of Irish Cream liqueur. With a wee bit of luck there'll be a slice left over to share.
24 oz. Cream cheese, softened
2 cups Vanilla Wafer crumbs
1/3 cup Butter, melted
1/2 cup Sugar
3 Large Eggs
2 Tb Flour
1 cup Irish cream liqueur
1 tsp Vanilla
1 cup White chocolate, grated
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9-inch Springform Pan
Combine the cookie crumbs and butter in
a medium-size bowl. Press crumb mix onto the bottom of a Springform pan.
Bake crumb crust in oven for 5 minutes.
Remove and set aside.
Cream together the cream cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth.
Pour cheesecake mixture over crust and bake Irish Cream Cheesecake for 40 minutes.
Turn off oven. Leave cheesecake in for another 15 minutes.
Remove from oven and let cool.
After Irish Cream Cheesecake has cooled, sprinkle white chocolate on top. Refrigerate cheesecake overnight.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!