Ingredients:
1 1/2 c. chopped pecans
2 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 Tbsp. flour
1 c. sour cream
1/4 c. Irish cream liqueur
4 eggs
Directions:
Heat oven to 325 degrees.
Combine nuts, 2 Tbsp. sugar and butter; press onto bottom of a 9 inch springform pan. Bake 10 minutes.
Meanwhile, beat cream cheese, 1 c. sugar and flour in a large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour cream cheese batter over crust. Bake 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate cheesecake 4 hours before serving.
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