St. Patricks Bit Of Irish Cheese Cake
By Brigit O'Donnell
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,
1 cup sugar
3 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup Irish cream liqueur
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