Wednesday, April 3, 2013

Irish Cream Cheesecake with Lock-n-Load Southern Pecan Crust

Irish Cream Cheesecake with Lock-n-Load Southern Pecan Crust
by Tracy Hersh
adapted from Baileys Cheesecake

½ package chocolate sandwich cookies
3 Tablespoons Lock-n-Load Java Armory Select Southern Pecan
½ cup chopped pecans
4 Tablespoons butter, melted

Butter and flour a 10 inch springform pan. Set aside. In a food processor, pulse chocolate wafer cookies until crumbled. Add the remaining ingredients and pulse until chopped and well combined. Press the mixture evenly on the bottom of the springform pan.

4 packages cream cheese, room temperature
1 ¼ cup sugar
¼ cup Bailey’s Irish Cream
4 eggs, room temperature
1 cup sour cream
1 Tablespoon vanilla extract
¼ cup flour

Preheat the oven to 350F.

Mix the cream cheese and sugar until smooth. Stir in the Baileys, eggs (one at a time) and sour cream. Add the vanilla and flour. Pour over the crust and bake for 1-1 ½ hours. The cheesecake will be done when the edges are puffed and beginning to brown, and the center is still slightly jiggling. Remove from the oven and let rest for 5 minutes while preparing the topping.

1 16-ounce container sour cream
2 Tablespoons sugar
2 Tablespoons Bailey's Irish Cream.

Mix all ingredients together and spread evenly over the top of the cheesecake. Return the cheesecake to the oven and bake for 5 minutes for the topping to set. Remove from the oven and let the cheesecake cool on a rack for 1-3 hours.

* While cooling, use a knife to release and gently scrape around the sides of the pan to release the cheesecake.

Serve with you favorite Lock-n-Load Java.

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