Irish Cream Cheesecake

Happy St. Patrick's Day!  This is one holiday Mr. Devilish Dish and I love to celebrate.  Sometimes we go the fun route and celebrate with something non-traditional like Shamrock Shake Pie, and sometimes we enjoy bacon and cabbage.  We both have Irish heritage - his roots are "Black Irish" which is clearly evident with his dark hair and olive skin.  My side is the stereotypical auburn haired, lighter skin tone version.  I even have a claddagh tattoo, which is an Irish symbol representing LOVE (heart), LOYALTY (crown) and FRIENDSHIP (hands).  It's safe to say we appreciate our heritage, although Irish Cream may not be something our ancestors enjoyed.  We definitely enjoyed this IRISH CREAM CHEESECAKE.  To be honest, I hardly ever make any cheesecake besides my New York Style Cheesecake, since that is everyone's birthday request.  I don't think I've ever made a cheesecake with a sour cream topping, but not only did it add flavor, it made the top absolutely perfect and smooth.  If you are looking for a WOW dessert for the month of March, or you simply love the flavor of Irish Cream liqueur, this cheesecake is a total winner.

Our new favorite cheesecake!

The ingredients...Though they seem
complicated, cheesecakes are usually
just a few ingredients and simple to
prepare.

Use a small glass or cup to get the 
crust tapped down evenly.

Bake that thing and allow to cool
completely before you prepare the topping.

Combine the topping ingredients.

Spread evenly over the top of the 
baked and cooled cheesecake.

Chill until cold and set.

Enjoy for a Happy St. Patrick's Day
or any day you want a delicious dessert.

IRISH CREAM CHEESECAKE

For the Crust:
1 1/3 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup unsalted butter, melted

For the Filling:
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
5 eggs
1/2 Irish Cream liqueur

For the Topping:
1 cup sour cream
3 tablespoons granulated sugar
1/4 cup Irish Cream liqueur

Preheat oven to 350 degrees F.  To prepare the crust, combine graham cracker crumbs, sugar and melted butter.  Spread the mixture evenly across the bottom and partly up the sides of a 9 or 10-inch springform pan.  Refrigerate while you prepare the filling.  With a mixer combine the cream cheese and sugar until light and fluffy.  Add the eggs one at a time, blending well after each addition.  Add the Irish Cream and beat on medium speed for 2 minutes.  Pour into the chilled crust and bake for 25 minutes.  Allow to cool completely before topping.  To prepare the topping thoroughly blend together sour cream, sugar and Irish cream.  Spread mixture evenly on top of cheesecake.  Allow to chill and set until firm.