Irish Cream Cheesecake

🥘 Ingredients

Crust

• graham crackers (crushed)
  10
• pecans
  1 1/4 cups
• sugar
  1/4 cup
• unsalted butter (melted)
  6 tablespoons

Filling

• Irish Cream
  1/3 cup
• cream cheese (room temperature)
  1 1/2 pounds
• eggs (large)
  3
• sugar
  3/4 cup
• vanilla extract
  1 teaspoon
• white chocolate (broken into pieces)
  3 ounces

🍳 Cookware

• 9-inch diameter springform pan
• food processor

Crust

1. 1

   Preheat oven to 325F.
2. 2

   Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
3. 3

   Finely grind graham crackers , pecans , and sugar in food processor .

   graham crackers: 10 (crushed), pecans: 1 1/4 cups, sugar: 1/4 cup
4. 4

   Add unsalted butter and blend, using on/off turns.

   unsalted butter: 6 tablespoons (melted)
5. 5

   Press crumbs onto bottom and 2 inches up sides of prepared pan.
6. 6

   Refrigerate ⏱️ 20 minutes .

Filling

1. 1

   Beat cream cheese and sugar in large bowl until smooth.

   cream cheese: 1 1/2 pounds (room temperature), sugar: 3/4 cup
2. 2

   Whisk eggs , Irish Cream , and vanilla extract in medium bowl until just blended.

   eggs: 3 (large), Irish Cream: 1/3 cup, vanilla extract: 1 teaspoon
3. 3

   Beat egg mixture into cream cheese mixture.
4. 4

   Finely chop white chocolate .

   white chocolate: 3 ounces (broken into pieces)
5. 5

   Add to cream cheese mixture.
6. 6

   Transfer filling to crust-lined pan.
7. 7

   Bake until edges of filling are puffed and dry looking and center is just set, about ⏱️ 50 minutes .
8. 8

   Cool on rack.