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bailey's irish cream mini cheesecakes Yummy


ingredients

for the crust
15 whole oreo finely ground in food processor
4 tablespoons melted butter
for the filling
15 oz - 2-8-oz pkg - cream cheese
1/2 cup sugar
3 eggs
1 1/4 cups sour cream
4 tablespoons bailey's Irish cream
1 teaspoon vanilla extract
5 ounces semi-sweet chocolate melted and cooled slightly
for the ganache glaze
5 ounces bittersweet chocolate coarsely chopped
1/3 cup heavy cream
3 teaspoons light corn syrup

directions

preheat oven to 340F
combine the ground oreos and melted butter into a bowl until well combined spoon into 25 mini cheesecake cups press into the bottom of each cup so the crust is flat If you have a small cup or container small enough that works well partially bake for 15 minutes then remove from oven
in a large bowl with a handheld or stand mixer beat the cream cheese and sugar until light and fluffy beat in eggs one at a time stir in sour cream bailey's and vanilla
pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup then add the melted chocolate to the rest of the batter fill the cups to about 3/4 full
bake for 20-25 minutes until cheesecake is cooked through remove to a wire rack to cool
once the cheesecakes have cooled loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms arrange them on a piece of waxed paper and make the glaze
adapted from bake it after all

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