IRISH CREAM CHEESECAKE



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

Combine pecans, sugar and butter; press firmly onto bottom of pan. Bake 10 min at 350*.

Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add 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 or until center is almost set at 350*. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 


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