Thinking of a quick dessert for your next get together? This indulgently delectable cheesecake offers a wonderful balance of Irish Cream liqueur and cream cheese topped with a sweetened sour cream. It’s as visually beautiful as it is pleasing to the palate.
CRUST
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons unsalted butter, melted
FILLING
3 – 8-ounce packages cream cheese, room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1 cup sour cream
1/3 cup Irish Cream liqueur
4 large eggs
TOPPING
1 cup sour cream
1/4 cup sugar
TO MAKE THE CRUST:
Preheat oven to 350 degrees F.
In a small bowl, combine crumbs, sugar and melted butter.
Press crumb mixture onto the bottom and up the sides of a 9-inch Springform pan.
Bake for 8 to 10 minutes.
Remove from oven and cool on a wire rack.
Maintain the oven temperature.
TO MAKE THE FILLING:
Combine cream cheese, sugar and vanilla in a food processor.
Process for 10 to 20 seconds, or until smooth.
Add sour cream and Irish cream liqueur, process for 5 to 10 second.
Add eggs, one at a time, processing after each addition.
Pour the filling over the crust.
Bake 45 to 50 minutes, or until the edges are puffed and center is firm.
Remove from oven and cool for 10 minutes.
TO MAKE THE TOPPING:
In a small bowl, whisk together sour cream and sugar.
Spoon the topping over warm cheesecake and bake for 10 minutes.
Remove from oven and cool completely.
Cover and refrigerate overnight.
Release the pan sides, slice and serve.
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