Reviewed: Apr. 21, 2009

OMG this was so good! I made it at Christmas time for my boyfriend. We loved it, wish I could afford (moneywise and caloriewise) to make it every week!

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Reviewer:

KIMBER_SYT

Reviewed: Apr. 19, 2009

This is a very rich and creamy cheesecake. I love this recipe. I do though put chocolate chips, but it probably doesn't need it.

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Reviewer:

Yackyyan

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Apr. 8, 2009

This was very good and I will make again and agian! My family raved and it was well worth the work! I searved with fresh whipped cream and it was a hit!

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3 users found this review helpful

Reviewer:

TheWinterWife

Cooking Level: Intermediate

Reviewed: Mar. 28, 2009

This was pretty good. I made it without the coco powder because I had a brownie crust and I didn't want it to be too chocolaty. I made 2/3 of the recipes and used 4 tablespoons of baileys in it. I thought it had plenty of baileys flavor, and I am glad I didn't add any more. It didn't crack at all, but I did put a pan of boiling water in the oven as well.

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Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Mar. 24, 2009

Wonderful crumbly crust and the creamiest cheesecake. The flavor was fantastic! Don't change a thing if you are making this recipe! Bake only until you have a little jiggle left in the middle of the cake, remove from oven and immediately run a sharp knife around the edge. You should have no cracks in this cake if you do this. No water bath was needed.

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Reviewer:

Joy

Cooking Level: Professional

Living In: Magnolia, New Jersey, USA

Reviewed: Mar. 22, 2009

This was the best Irish Cream cheesecake I've had. Easy to make, excellent taste. I didn't have a springform pan but put into two pie plates instead. Reduced baking time by 10 minutes and everything turned out fantastic!

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Reviewer:

auntiekake

Reviewed: Mar. 21, 2009

Amazing!!! LOVED it!! I added 1/2 cup Bailey's Instead... PERFECTION!!!

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5 users found this review helpful

Reviewer:

dmcarter4

Reviewed: Mar. 21, 2009

I give this five stars, although I did not prevent the cake from cracking. I placed a pan of water in the oven under the cake. The next time I may place the pan directly into a bath. The cake was better than bakery quality and I did increase the Irish Cream. I would serve with whip cream or cool whip. A winner!

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3 users found this review helpful

Reviewer:

NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

Reviewed: Mar. 21, 2009

delicious! I floured the sides (from another suggestion) to prevent cracking, it still did. I used 1/2 C Baileys-perfect amount. Since it cracked I topped w/coolwhip & crushed girl scout thin mint cookies....so good!

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Reviewer:

stephanie

Reviewed: Mar. 19, 2009

I adjusted this to 8 servings and made it in a mini cheesecake pan, halved the flour, and doubled the Irish cream. It was so rich and so good!! Now I just wish I had another excuse to make it!

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1 user found this review helpful