Irish Cream Cheesecake

1. 1

   For the crust, lightly grease a 10-inch springform pan with butter and use sliced almonds to form the crust to cover the bottom of the pan. (I do this because I do not like thick graham cracker crusts.)

2. 2

   In a large bowl, combine cream cheese and sugar. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Stir in Irish Cream and vanilla extract. Pour cream cheese mixture over the crust in the springform pan.

3. 3

   Bake at 350 degrees F for 15 minutes. Lower the oven temperature to 200 degrees F and bake for 2 hours or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 to 2 hours. Chill, uncovered, overnight. (I know this seems like a long time to bake the cake, but it is the best way not to get cracks in the cake.)

4. 4

   Before serving, put caramel toping on top and then crushed two Heath bars to garnish on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.