Mini Baileys Oreo Cheesecakes

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Mini Baileys Oreo Cheesecakes

These mini cheesecakes are addictive as hell. Eat responsibly.

Hướng dẫn nấu nướng

* Bước 1

Preheat oven to 325°F (163°C). Line a 6-count muffin tin with paper liners. Set aside.

* Bước 2

Place the cookies in a food processor, or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.

* Bước 3

Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold. Bake crusts in preheated oven for 5 mins. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F (149°C).

* Bước 4

In a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the egg and beat until JUST combined. Do not overmix.

* Bước 5

Using a rubber spatula, gently stir in the Baileys Irish cream, mixing until evenly combined. Fold in the cinnamon and espresso powder.

* Bước 6

Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be full. Bake in preheated oven for 12 minutes, then turn off the oven and leave the door closed for another 10 minutes.

* Bước 7

Remove the pan from the oven and place on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

* Bước 8

Chocolate Ganache:

* Bước 9

Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.