Baileys Irish Cream Cheesecake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 252.6
- Total Fat: 10.4 g
- Cholesterol: 72.9 mg
- Sodium: 346.2 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 0.0 g
- Protein: 10.0 g
View full nutritional breakdown of Baileys Irish Cream Cheesecake calories by ingredient
Number of Servings: 10
Ingredients
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1 Keebler Chocolate Graham Cracker Crust
16 oz fat free cream cheese, softened to room temp.
1 cup Splenda
1/2 cup Baileys Irish Cream Liquor
3 large eggs
1/2 tbsp vanilla extract
1/2 cup white chocolate chips
1/2 cup fat free sour cream
1/2 cup fat free whipped cream
Powdered cocoa
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large mixing bowl, mix cream cheese and 3/4 cup Splenda together until well-mixed.
3. In a seperate bowl, mix Baileys, eggs, and vanilla together with an electric mixer until just mixed. Pour mixture into cream cheese mix and whisk with electric mixture until smooth.
4. Finely chop white chocolate chips in food processor or blender until powdery. Add chocolate to pie filling and mix well with spatula. Pour pie filling into pie crust.
5. Bake at 325 degrees F for 50 minutes, or until edges of pie are puffy and beginning to brown and center is set. Cool on rack.
6. In a bowl, mix sour cream, whipped cream, and remaining Splenda until smooth. Spread on top of cooled cake. Sprinkle top of cake lightly with powdered cocoa and refridgerate for 6 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user OCEANA9191.
2. In a large mixing bowl, mix cream cheese and 3/4 cup Splenda together until well-mixed.
3. In a seperate bowl, mix Baileys, eggs, and vanilla together with an electric mixer until just mixed. Pour mixture into cream cheese mix and whisk with electric mixture until smooth.
4. Finely chop white chocolate chips in food processor or blender until powdery. Add chocolate to pie filling and mix well with spatula. Pour pie filling into pie crust.
5. Bake at 325 degrees F for 50 minutes, or until edges of pie are puffy and beginning to brown and center is set. Cool on rack.
6. In a bowl, mix sour cream, whipped cream, and remaining Splenda until smooth. Spread on top of cooled cake. Sprinkle top of cake lightly with powdered cocoa and refridgerate for 6 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user OCEANA9191.
Member Ratings For This Recipe
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