Bailey’s Irish Cream and Oreo Mini Cheesecakes

20.09.2024
10

Here is a super yummy recipe for  Bailey’s Irish Cream and  Oreo Mini Cheesecakes. All the steps and ingredients have been broken down for you to follow.

Ingredients

Here is a super yummy recipe for Bailey’s Irish Cream and Oreo Mini Cheesecakes. All the steps and ingredients have been broken down for you to follow.

Ingredients:

For the crust:

  • 16 whole Oreos or gluten free sandwich cookies (finely ground in food processor)
  • 3 tablespoons melted butter
Bailey’s Irish Cream and Oreo Mini Cheesecakes

Bailey’s Irish Cream and Oreo Mini Cheesecakes

For the filling:

  • 16 ounces cream cheese (two 8-ounce packages)
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/3 cups sour cream
  • 3 tablespoons Bailey’s Irish Cream (or cold coffee)
  • 1 teaspoon vanilla extract
  • 4 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 (optional)

INSTRUCTIONS

  • Preheat oven to 325 degrees F.
  • If using mini cheesecake pans, the pan is ready to use. If using a mini muffin pan or regular muffin pan, line each cup with a paper or aluminum cupcake liner and spray the insides lightly with nonstick cooking spray.
  • Combine the ground Oreos/sandwich cookies and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake or mini muffin cups. Press the crumbs into the bottom of each cup so the crust is flat. If you have a small cup or container that fits in the well of the pan, that can be used to help flatten the crust evenly. Partially bake for 10 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. Do not overfill or the cakes will rise up over the top of the pan. Extra batter may be baked separately in a small dish.
  • Bake for 25-28 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. If using a mini muffin pan, you may remove the wrappers. Arrange cakes on a piece of waxed paper and make the glaze. For a cleaner look, leave the cheesecakes in the pan when applying the glaze.
  • To make the ganache glaze, put the chocolate in the top of a double boiler and melt above simmering water (or use microwave to melt, being careful to heat on 50% power and for short amounts of time, stirring often). The chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.
  • Pour the glaze over the  cheesecakes and smooth the top with the back of a spoon or a metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cheesecakes, it actually makes for a pretty presentation. If you left the cheesecakes in the pan, pour the glaze on top and refrigerate until set, then run a plastic knife around to loosen before lifting each  cake out.
  • Refrigerate cheesecakes until ready to serve. If keeping overnight or longer, wait until glaze sets, then cover loosely with foil
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