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Baileys Cheesecakes with Chocolate Ganache Frosting

Ingredients

Servings: 2 dozen

Prep Time: 15 minutes

Cook Time: 25 minutes

Set Time: 2 hours to overnight

Crust:

  • 36 Oreo Cookies one regular package- crushed
  • 8 Tablespoons butter-melted

Cheesecake:

  • 2 8 oz packages cream cheese- softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup Bailey’s Irish Cream
  • 2 eggs
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground espresso powder optional
  • Chocolate Ganache
  • 6 oz. semi-sweet chocolate chips Use a good quality chocolate such as Ghirardelli or baker’s chocolate
  • 1/2 cup heavy whipping cream

Instructions

Crust:

  • Preheat your oven to 325 degrees and line 2 12-mold muffin pans with cupcake liners. Spray liners
  • slightly with non-stick spray and set aside.
  • In a food processor, pulse Oreo cookies until you get 2 cups of crumbs.
  • Add in butter and pulse until combined.
  • Divide evenly between the cupcake molds and gently press to form the crust (I found that a shot glass worked well for this)
  • Bake at 350 for 5 minutes. Remove from oven and allow to cool on a wire rack.

Cheesecake Filling:

  • In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar and mix until just combined.
  • Mix in sour cream, vanilla, and Bailey’s and mix until smooth.
  • Add in eggs one at a time, fully incorporating after each addition.
  • Scrape the sides and bottom of the bowl.
  • Add the cinnamon and espresso powder if using and give one final mix to make sure everything is incorporated.
  • Divide the batter evenly between the molds and bake on 325 for 15 minutes then turn off the oven and allow the cheesecakes to sit for an additional 10 minutes.
  • Remove from the oven and allow to cool completely on a wire rack. Place in the refrigerator and allow to cool for at least 2 hours to overnight.

Prepare the ganache

  • pour the heavy cream into a microwave safe bowl or measuring cup and heat for about 1 minute or until boiling.
  • Pour the hot cream over the chocolate and let sit for 3-5 minutes until the chocolate is nice and melted.
  • Whisk well until smooth and pour evenly over each cheesecake and smooth.
  • Refrigerate the cheesecakes until ready to serve.
  • Top with whipped cream, chocolate shavings, and fresh mint for a nice pop of color.
  • ENJOY!