Festive Irish Cream Cheesecake Recipes

Steps:

• Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
• Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Steps:

• 1. MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch spring form pan.
• 2. SPRINKLE gelatin over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly.
• 3. BEAT cream cheese, remaining 1-cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin mixture, remaining 1/4-cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator

Steps:

• Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set. , Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, top with optional garnishes.

Steps:

• 1. Combine graham cracker crumbs, sugar and butter; press onto bottom of 9-inch springform pan.
• 2. Soften gelatin in water, stir over low heat until dissolved.
• 3. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
• 4. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
• 5. Gradually add gelatin mixture and bourbon, mixing until well blended.
• 6. Chill until thickened, but not set.
• 7. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
• 8. Fold egg whites and whipped cream into cheese mixture and pour over crust.
• 9. Chill until firm.
• 10. Garnish with chocolate curls and small silver candy balls, if desired.
• 11. VARIATION: Substitute 2 tablespoons cold coffee for bourbon or if you want something festive for St. Patrick's Day, try Bailey's!