Bailey’s Irish Cream Cheesecake with Ritz Cracker Crust

Dec
2013
30

posted by on Featured, Sweets

2 comments

You can thank my husband for this one.

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On our 7th anniversary we went on a cruise, and this man that rarely drinks discovered Bushwackers.

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I know why. It tastes like a sweet ice-creamy dessert and he’s a huge cake/candy/sweets freak.

Let me break this down for you.

He decided to have a cocktail because we were on vacation. It had to be sweet, because he cannot tolerate the taste of any type of alcohol, so the bartender recommended a Bushwacker. It was either that or a pretty little strawberry daiquiri.

He made that mistake before. It was on our first family Disney cruise a few years ago, and he thought the bartender was being an asshole because when he ordered it he made it extra, extra pretty.

After the first one he was hooked. “OMG it tastes just like ice cream, it’s soooo good, let me have another one.”

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…which led to him ordering another one.

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…which led to

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…which led to Shea going to a wine tasting on the ship alone and to get her nails done.

He’s so cute when he’s drinking.

We now always keep Bailey’s and Kahlua, etc. in our cabinet, in case he gets in the mood to have his favorite little drink. So, I was feeling a little creative while doing some holiday baking and remembered our bottles in the cabinet.

I made a boozy cheesecake with Bailey’s sauce.

Oh, and I used buttery Ritz crackers instead of graham.

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You know I had to add a little saltiness.

Here’s the printable-

Bailey’s Irish Cream Cheesecake with Ritz Cracker Crust

Bailey’s Irish Cream Cheesecake with Ritz Cracker Crust

Ingredients

  • 1 sleeve Ritz crackers, crushed (or any butter cracker will do)
  • 1 stick butter, melted
  • 3 blocks cream cheese, at room temperature
  • 1 cup sugar
  • 1 tbsp vanilla
  • 3 large eggs
  • 3/4 cup powdered sugar
  • 2 tbsp Bailey's Irish Cream

Instructions

  • Preheat oven to 325 degrees.
  • Combine the cracker crumbs and butter and press into a 9" springform pan that has been sprayed with baking spray.
  • Beat cream cheese, sugar and vanilla together.
  • Add eggs, one at a time, until smooth.
  • Pour over crust and bake for 45-55 minutes, until center is almost set. Remove from oven and allow to cool completely before removing pan rim.
  • Refrigerate for at least 4 hours.
  • Whisk the powdered sugar and Irish cream together until smooth; refrigerate until ready to drizzle over cheesecake.
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