Wednesday, March 24, 2010

IRISH CREAM CHEESECAKE



1-1/2 cups finely chopped Pecans
2 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup Sour Cream
1/4 cup Irish cream liqueur
4 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix pecans, 2 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 5 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

*If your cheesecake does not crack, cut a stencil of a large 4 leaf clover out, lay it on top of the cheesecake and trace it with a toothpick. Sprinkle green sprinkles to fill the clover.

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