Bailey’s Irish Cream Mini Cheesecakes Recipe
Ingredients
For the crust:
16 whole Oreo cookies, finely ground in a food processor
3 tablespoons melted butter
For the filling:
16 oz (2-8-oz packages) 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
Preheat the oven to 350F.
Combine the ground Oreos and melted butter in a bowl until well mixed. Spoon the mixture into 24 mini cheesecake cups, pressing it flat into the bottom of each cup. Partially bake for 10 minutes and then remove from the oven.
In a large bowl, using a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Incorporate the eggs one at a time, then stir in the sour cream, Bailey’s Irish Cream, and vanilla.
Fill the cheesecake pan cups with the batter, filling them a little less than half full. Add the melted chocolate to the remaining batter and fill the cups up to about 3/4 full.
Bake for 25-28 minutes until the cheesecakes are cooked through. Allow them to cool on a wire rack.
Once cooled, use a plastic knife to loosen the edges of the cheesecakes and then remove them from the pan by pushing up on the removable bottoms. Place them on a piece of waxed paper and prepare the ganache.