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-CRUST-
10 Whole graham crackers;
-broken into pieces
1 1/4 c Pecans (about 5 ozs.)
1/4 c Sugar
6 tb Unsalted butter; melted
FILLING
1 1/2 lb Cream cheese; room
-temperature (don’t get the
-philly stuff – get it from
-the deli – much creamier)
3/4 c Sugar
3 lg Eggs
1/3 c Baileys original irish cream
-liqueur
1 ts Vanilla extract
3 oz Imported white chocolate;
-broken into pieces
TOPPING
1 1/2 c Sour cream
1/4 c Powdered sugar
1 1/2 oz Imported whilt chocolate;
-grated
24 Pecan halves
From: cookie@news.cpcnet.com (Margaret Garland)
Date: 19 Nov 1995 12:06:04 -0700
For crust: Preheat oven to 325. Lightly butter 9″ diameter springform pan
with 2 3/4 inch high sides. Finely grind graham crackers, pecans and sugar
in processor. Add butter and blend, using on/off turns. Press crumbs onto
bottom and 2 inches up sides of prepared pan. Refrigerate at least 20
minutes.
For filling: Using electric mixer, beat cream cheese and sugar in large
bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl untiljust
blended. Beat egg mixture into cream cheese mixture. Finely chop white
chocolate in processor using on/off turns. Add to cream cheese mixture.
Transfer filling to crust-lined pan. Bake until edges of filling are puffed
and dry looking and center is just set, about 50 minutes. Cool on rack.
For Topping: Mix sour cream and powdered sugar in small bowl. Spread
topping onto cooled cake. Refrigerate until well chilled, about 6 hours.
Sprinkle grated chocolate over cake. Place pecan halves around edge and
serve.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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