Bailey's Irish CheesecakeYield: 12 servings Ingredients: |
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Directions:
For Crust:
Spread pecans on a shallow baking pan and toast them in a 350 degree oven for 8 - 10 minutes until lightly browned and fragrant. Let the pecans cool and then chop into very small pieces (or use a nut grinder).
Crush Oreo cookies finely; put them in a plastic bag and whack with something heavy (or grind them in a food processor). Mix the cookie crumbs with the pecans, sugar, and melted butter. Using your hands, press the crust mixture firmly into a 10 inch spring form pan and up the sides 1 inch. Bake the crust at 325 degrees for 7 - 10 minutes. Remove crust from the oven and let cool while you prepare the filling.
For Cheesecake Filling:
With an electric mixer, beat cream cheese until smooth. Beat in the sugar gradually, and then add eggs one at a time, beating after each addition. Blend in the Bailey's and vanilla.
Sprinkle half of the chocolate chips over the crust, distributing them evenly. Spoon in the cheesecake filling and sprinkle the top with remaining chocolate chips. In your oven, place a large pan of water on the bottom rack of your oven. The steam from the water will keep your cheesecake moist while it bakes and prevent the top of the cake from cracking. Bake the cheesecake in a 325 degree oven for approximately 1 hour and 20 minutes or until puffed, springy in the center, and golden brown.
Once you've removed your cheesecake from the oven, let it cool completely. After it has cooled, cover the cheesecake with plastic wrap and refrigerate it for at least one day before serving (for best results). This cake is fantastic on its own and even better when topped with homemade whipped cream. Enjoy!
