BAILEY’S IRISH CREAM MINI-CHEESECAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the crust:

  • 16

    whole Oreo, finely ground in food processor

  • 3

    tablespoons melted butter

  • For the filling:

  • 16

    oz (2-8-oz pkg) cream cheese

  • 1/2

    cup sugar

  • 2

    eggs

  • 1 1/3

    cups sour cream

  • 3

    Tablespoons Bailey's Irish Cream

  • 1

    teaspoon vanilla extract

  • 6

    ounces semi-sweet chocolate, melted and cooled slightly

  • For the ganache glaze:

  • 4

    ounces bittersweet chocolate, coarsely chopped

  • 1/2

    cup heavy cream

  • 2

    teaspoons light corn syrup

Directions

Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 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 10 minutes then remove from oven. 2. 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. 3. 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. 4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool. 5. 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...

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