The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 17, 2008
Super easy and yummy. I, like others, added 1/2 cup of Bailey's. I used oreos for the crust and then followed everything else to the letter. I found that my cheesecake cracked big time too. But it's not really that big a deal to me. Thanks for the recipe. Everyone loved it.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 16, 2008
Great recipe. I did everything right and used the tips in reviews, but it still burned on the outside. I think its my oven. The inside was yummy though. Next time I'll adjust my oven to a lower setting.
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Cooking Level: Intermediate

Living In: Fairview, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 9, 2008
not good at all
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 8, 2008
One of the best cheesecakes I've ever made. I used 1/2 cup Irish cream and 1 cup sour cream. When the cheesecake cooled I topped it with a chocolate glaze. It turned out very creamy. Will be making this one often.
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Cooking Level: Expert

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2008
Great recipe! I have made many different cheesecakes and this one is definitely one of my favorites. I do, though, add a total of 1/2cup of Bailey's for a little extra kick.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 27, 2008
Very rich, but I guess you can sin once in a while
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 17, 2008
This was good but the Baileys was a bit overpowering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 15, 2008
Fantastic! I just used a couple pie tins, because I didn't have a spring-form pan. I served it from the pan. Super delicious!
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Cooking Level: Intermediate

Living In: Michigan City, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 27, 2008
We use this for bake-sales for our company every year and it always sells out in less than 5 minutes. Better than the restaurants.
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2 users found this review helpful

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Cooking Level: Intermediate

Home Town: Bandar Seri Begawan, Brunei And Muara, Brunei Darussalam
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 26, 2008
I made this for my son who loves cheesecake and he loved it. I'll make this again. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 19, 2008
I upped the baileys to almost 1/2 cup and it was the hit of the party!!!
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Stockholm, Stockholms, Sweden

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 18, 2008
I made this to take to my boyfriend’s family on Christmas, his dad requested a cheesecake. It was great! Very rich and had lot's of flavor. The only changes I made were to omit the sour cream and compensate by adding an additional 3 oz of cream cheese and a couple Tbsps of Irish cream. All in all a good cake and a very yummy combination.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 12, 2008
YUUUMMMMMM! Very dense and rich. I used 1/2 c of Baileys in the batter, and instead of a water bath, placed a roasting pan 1/2 full of boiling water on the rack below the cake. Gave it an extra 15 minutes baking time, and left it in the oven overnight after baking until cool. (Greased and floured the pan before baking.) No cracks. perfect cheesecake. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 6, 2008
Wonderful Cheesecake recipe. Will definitely make again and try some of the tips to prevent cracking.
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Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA
Living In: Tracy, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 21, 2007
I make this every year for my St. Patrick's Day dinner party. I think it's just great. I make chocolate graham cracker crumbs for the crust.
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Cooking Level: Intermediate

Home Town: Oxford, Arkansas, USA
Living In: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 14, 2007
Delicious cheesecake! I've used this recipe a few times with Irish Cream, other times with another liqueur. I make a couple of adjustments for my own tastes.. I don't use cocoa powder, I add more liqueur (anywhere from 1/3cup to 1/2cup), and I add 1.5tsp of vanilla extract. The recipe is very forgiving so you can add/take away small amounts of things to fit your tastes. I get a creamy flavorful, delicious cheesecake with no cracks(using a water bath, and greasing the pan of course). After done baking, I shut the oven off and leave the cheesecake in the oven for a couple hours before actually removing it. Then chill overnight and decorate. So good!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 12, 2007
Amazing! although i had frozen and thawed my cream cheese (not knowing that was bad...) and had so resulting in a grainy texture... the cheesecake still turned out so delicious! my co-workers raved about it! i put 1/2 cup bailey instead and used low fat sour cream as the full fat has ran out
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 4, 2007
This was very good, perfect consistency. I used a waterbath (no cracks), and left it in the oven until it was cool, then refrigerated overnite. My center was still a little bit wet, that's why only 4 stars, so next time I'll let it cook 20 minutes at 450. Because of that, my center got a little bit messy when I sliced it up, but I stuck a sprig of mint and some nasturtiums in the center (how clever am I folks?)and it was beautiful. Tip: you want to be sure to sift the cocoa powder and powdered sugar 'cause lumps will SHOW, and I used 1/2 cup booze.
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Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 30, 2007
Made it for a friend's bachelor party.The guys absolutely loved the idea of having even more liquor through the dessert.
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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 21, 2007
My husband and I recently made this cake for a friend's birthday. It was excellent. So rich, everyone loved it. We wrapped the pan in foil and baked in water bath. Beautiful with no cracks. Can't wait to have again.
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