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St. Patricks Bit Of Irish Cheese Cake By Brigit O'Donnell Ingredients 1-1/2 cups finely chopped PLANTERS Pecans 2 Tbsp. sugar 3 Tbsp. butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 Tbsp. flour 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 cup Irish cream liqueur 4 eggs Directions PREHEAT oven to 325,°F if using a silver 9-inch spring form pan (or to 300,°F if using a dark nonstick 9-inch spring form pan). Mix pecans, 2 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. BAKE 1 hour 5 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. The Tunnels Cookbook Index |
