Baileys Irish Cream Cheese Cake

'Tis the Season for More of the Fran Campbell Team's Favorite Recipes!

Baileys Irish Cream Cheese Cake

Crust Recipe
10 Whole Graham Crackers (Broken into pieces)
1 ½ cups pecans (about 5 oz. or 24 halves)
¼ cup sugar
6 Tbsps. (3/4 stick, unsalted) butter, melted

Filling Recipe
1 ½ lb. Cream Cheese (Room temperature)
¾ cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1 tsp. vanilla extract
3 oz. white chocolate (broken into pieces)

Topping Recipe
¼ cup powdered sugar
1 ½ cup grated white chocolate

For Crust: Preheat oven to 325 degrees. Lightly butter 9-inch spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in food processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

For Filling: Using 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 or filling are puffed and dry looking and center is just set, about 50 minutes. Cook on rack.
For Topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours.

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