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Irish Cream Cheesecake


For Crust

2 cups vanilla wafer crumbs

5 Tbsp butter - melted

For Filling:

3 8 oz cream cheese - softened

1 1/2 cups sugar

1 envelope unflavored gelatin

4 large eggs

1/2 cup sour cream

1/2 cup irish cream

1 Tsp vanilla

grated semisweet chocolate for garnish


Combine the vanilla wafer crumbs and butter in a small mixing bowl.

Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.

Place pan in the freezer until ready to fill.

In a large mixing bowl,beat the cream cheese until smooth.

Add the sugar, 1/2 cup at a time, beating well after each addition.

Add the geletin and mix well at low speed.

Add the eggs, one at a time, beating well after each addition.

Stir in the sour cream,Irish Cream and vanilla.

Spoon the mixture over the crust.

Bake at 300 deg for one hour and fifteen minutes.

Turn off oven and allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.

Remove the cheesecake from the oven and carefully remove the sides of the springform pan.

Garnish with the grated chocolate.

Can be served warm or cold.

Note for any cheesecake--once cake is in the oven,do not open the door at any time until ready to remove.