Best 2 Irish Cream White Chocolate Cheesecake Recipes

In the realm of desserts, few can resist the allure of a classic cheesecake. With its creamy texture, delightful flavors, and elegant presentation, cheesecake has captivated hearts and taste buds for centuries. Among the many variations of this timeless treat, the Irish cream white chocolate cheesecake stands out as a true masterpiece. Its unique combination of flavors and textures is sure to tantalize your senses and leave you craving more. So, embark on a culinary journey to create this delectable dessert and indulge in the sheer joy of savoring every bite. Gather your ingredients, prepare your kitchen, and get ready to experience the magic of the Irish cream white chocolate cheesecake.

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IRISH CREAM WHITE CHOCOLATE CHEESECAKE

Irish Cream White Chocolate Cheesecake image

Make and share this Irish Cream White Chocolate Cheesecake recipe from Food.com.

Provided by OceanIvy

Categories Cheesecake

Time 1h5m

Yield 1 cheesecake

Number Of Ingredients 14

Ingredients

10 graham crackers, broken up
1 1/4 cups pecans
1/4 cup sugar
6 tablespoons unsalted butter, melted
1 1/2 lbs cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
3 ounces imported white chocolate
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate, grated
24 pecan halves

Steps:

Break the white chocolate into pieces.
Preheat oven to 325°.
Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
Finely grind the graham crackers, pecans and sugar together in processor.
Add the butter and blend, using on/off turns.
Press mixture on bottom and 2 inches up sides of the pan.
Chill for 20 minutes.
Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
Beat until smooth.
In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
Beat mixture into the cream cheese mixture.
Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
Pour filling into crust.
Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
Let cake cool on rack.
Make topping: Mix sour cream and powdered sugar in small bowl.
Spread topping onto cake when cooled; sprinkle chocolate over.
Place pecans around edges of cake.
Refrigerate until chilled, overnight or 6 hours.

~BAILEY'S IRISH CREAM WHITE CHOCOLATE CHEESECAKE ~

~BAILEY'S Irish Cream White Chocolate Cheesecake ~ image

Phyllis' Favorite.... very enjoyable to anyone who's tasted it. I make it for special people for special occasions, especially at Christmastime. This is easier to make than it appears, but it takes a little effort and sooo worth it. Even the non-cheesecake lovers love it! Great Recipe for March 5th which is National White...

Provided by Phyllis Lively

Categories Other Desserts

Time 1h

Number Of Ingredients 16

Ingredients

1 1/2+ c up to 1 3/4 cups graham cracker crumbs, finely grind for crust.
1 1/4 c pecans (about 5 oz), finely grind
1/4 c sugar
6 Tbsp unsalted butter, melted. (i use a whole stick)
FILLING
1 1/2 lb cream cheese, room temperature - (3 - 8oz packages)
3/4 c sugar
3 large eggs
1/3 c bailey's original irish cream liqueur
1 tsp vanilla extract
3 oz imported white chocolate (such as lindt), broken into pieces. (i grate it).
TOPPING
1 1/2 c sour cream, (can use the full 16oz container)
1/4 c powerded sugar, (use more if you use more sour cream)
1 1/2 oz imported white chocolate (lindt is good), grated
24 pecan halves, to "decorate" top.

Steps:

1. For crust: Preheat oven to 325 degrees F. Lightly butter 9 inch diameter spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
2. For filling: Use electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set; about 50 minutes. Cool on rack.
3. For topping: Mix sour cream and powdered sugar in small bowl. (I also add about 1 ½ oz finely chopped white chocolate to this topping mixture). Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
4. Decorate Top: Sprinkle grated chocolate (I use grated white chocolate) over cooled cheesecake. Place whole pecans around edge - or pecans may be finely ground and spread around edges. Serve & Enjoy!

Tips:

Use high-quality ingredients for the best flavor. This means using real Irish cream, white chocolate, and cream cheese.
Make sure the cream cheese is at room temperature before you start baking. This will help it to blend smoothly with the other ingredients.
Don't overmix the batter. Overmixing can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Chill the cheesecake for at least 4 hours before serving. This will help it to set properly.

Conclusion:

This Irish Cream White Chocolate Cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are a fan of Irish cream or white chocolate, or just love cheesecake, this recipe is sure to please.

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